The Commander-in-Chief
A refreshing wine punch combining claret and champagne with curaçao, fresh mint, and soda water. An elegant Victorian-era punch bowl drink perfect for entertaining.
Ingredients
- 750 ml Claret (dry red wine) (One standard bottle; original called for a quart)
- 750 ml Soda water (One bottle)
- 60 ml Curaçao (Orange liqueur; about 2 oz)
- 3 tablespoons Sugar (Adjust to taste)
- 1 cup Fresh mint leaves, picked and bruised (Loosely packed, stems removed)
- 4 cups Crushed ice (About 1 pound)
- 750 ml Champagne or sparkling wine (One standard bottle; original called for a quart)
More recipes using Claret
Instructions
- 1Pick the mint leaves from their stems and bruise them gently by pressing with the back of a spoon or muddling lightly to release their oils.
- 2Pour the claret and soda water into a large punch bowl. Add the curaçao and sugar, stirring until the sugar dissolves completely.
- 3Add the bruised mint leaves and crushed ice to the punch bowl, stirring gently to combine.
- 4Pour in the champagne, stir briskly but gently to combine all ingredients without losing too much carbonation, and serve immediately in punch cups or wine glasses.
