Claret Cup

Name: Claret Cup
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Yield: 6 servings
Ingredients: 1 bottle Claret (Red Wine) (Originally '1 bottle Claret'. Use a dry red wine like Bordeaux or Cabernet Sauvignon (standard 750ml bottle).); 3 large Apples (Originally '3 fresh large apples'.); 3 whole Lemons (Originally '3 sour lemons'.); 1/2 cup White sugar (Quantity estimated (originally 'as needed'). Adjust to taste based on the sweetness of the wine and fruit.); 2 cups Ice (Quantity estimated for serving.)

A classic Victorian-style punch, this refreshing Claret Cup infuses red wine with the bright, zesty flavors of fresh lemons and the sweetness of apples. Thin layers of fruit and sugar are macerated in Claret for hours, allowing the juices to mingle and create a deeply flavorful, aromatic base. Strained and served over ice, this sophisticated beverage offers a perfect balance of tart, sweet, and wine notes ideal for warm afternoons.

⏱ Prep: 20m

🍳 Cook: 10m

⏰ Total: 4h 30m

🍽 Servings: 6 servings

Ingredients

1 bottle Claret (Red Wine) (Originally '1 bottle Claret'. Use a dry red wine like Bordeaux or Cabernet Sauvignon (standard 750ml bottle).)
3 large Apples (Originally '3 fresh large apples'.)
3 whole Lemons (Originally '3 sour lemons'.)
1/2 cup White sugar (Quantity estimated (originally 'as needed'). Adjust to taste based on the sweetness of the wine and fruit.)
2 cups Ice (Quantity estimated for serving.)

More recipes using Claret

Historical

CLARET PUNCH

This refreshing 1917 classic transforms robust red Bordeaux wine into a delightful, chilled punch perfect for warm afternoons. Sweetened with bar sugar and brightened with zesty lemon juice and fresh orange slices, the Claret Punch offers a sophisticated balance of fruity and dry notes. Served chilled and dressed with seasonal fruit, it provides an elegant and cooling escape in every sip.

Historical

CLARET CUP (2-gallon mixture)

This large-batch Claret Cup is a sophisticated and refreshing punch that combines the deep, tannic notes of red Bordeaux wine with the brightness of fresh citrus and sparkling champagne. A classic from the early 20th century, it features a complex base of apricot brandy and orange curaçao infused with sliced oranges, lemons, and pineapples for several hours to marry the flavors. Finished with sparkling mineral water and champagne just before serving, this effervescent drink is perfect for elegant gatherings and summer parties.

Historical

CLUB HOUSE CLARET PUNCH

This refreshing 1917 cocktail combines the rich, tannic notes of Claret (red Bordeaux wine) with bright citrus accents of lemon and orange. The drink is shaken until frosty and topped with sparkling seltzer for a light, effervescent finish perfect for warm afternoons. Served in a tall glass and dressed with fresh fruit, it offers a sophisticated yet lower-alcohol alternative to spirit-heavy punches.

British

Modern Claret Punch

A refreshing and simple claret punch, perfect for gatherings. This modernized version balances sweetness and fruitiness for a delightful beverage.

Instructions

1Peel the apples. Wash the lemons thoroughly. Cut both the apples and lemons into very fine, thin slices.
2In a large ceramic or glass bowl, arrange a layer of apple slices, followed by a layer of sugar, and then a layer of lemon slices. Repeat this layering process, stacking one upon another until all fruit and sugar are used.
3Pour the Claret (red wine) over the layered fruit mixture. Cover the bowl and let it stand undisturbed for 4 hours to allow the flavors to infuse.
4After 4 hours, mix everything thoroughly to ensure the flavors are unified. Strain the liquid through a clean cloth or fine mesh sieve to remove the fruit solids. Add ice to the strained liquid and serve immediately.