Claret Cup
Claret is the old British name for red Bordeaux. In the Gilded Age, claret cup was the wine punch served at outdoor events and mixed company gatherings where straight spirits were considered too forward. It is lighter than mulled wine, more substantial than champagne cup, and very easy to batch. The cucumber and citrus combination is what makes it distinctive.
Servings 10 servings
Equipment
Ingredients
- 1 750ml bottle claret or light Bordeaux-style red wine
- 1 cup 250ml soda water, chilled
- 2 oz 60ml brandy
- 2 tbsp sugar or 1 oz simple syrup
- 1 large lemon thinly sliced into rounds
- 1 large orange thinly sliced into rounds
- 1/2 large English cucumber thinly sliced
- 2 medium Fresh mint sprigs
- Borage flowers if available (traditional garnish)
- Ice
Instructions
Dissolve the sugar
- Stir the sugar into the brandy until dissolved. If using simple syrup, skip this step.
Build the base
- Combine the brandy mixture, wine, lemon rounds, orange rounds, and cucumber slices in a large glass jug or punch bowl. Stir gently. Cover and refrigerate for at least 30 minutes.
Finish and serve
- Just before serving, add the soda water and stir once. Add ice and tuck in the mint and borage flowers if using.Serve from a large silver cup, glass jug, or punch bowl. Traditionally, the cup was passed with a clean napkin looped through the handle so guests could wipe the rim between turns. For a modern party, ladle or pour into wine glasses at the table.
- Serve in wine glasses.
Notes
- Choose a light, fruity red wine. A heavy tannic Bordeaux will overpower the fruit. A Beaujolais or lighter Merlot-based wine also works well.
- Like champagne cup, add the soda water only when ready to serve.
- Claret cup is slightly more forgiving than champagne cup at room temperature, but it is best served well chilled.
- For a larger batch, the base (wine, brandy, sugar, fruit) keeps well in the refrigerator for up to 24 hours before adding soda water.