Claret Cup

Spirit Type: Cognac & Other Brandy Cocktails

Description: Cups are wine-forward drinks decorated with fruit and herbs. Classic cups can have a base of either wine or beer. For the wine-based, claret (a red wine) and lemonade form the foundation, with brandy, green Chartreuse or Curaçao, and pineapple or cherry juice stirred into the more elaborate mixes. Despite the name, cups are served from pitchers or other large vessels, similar to punch. Cucumber was a popular adornment that is back on craft-cocktail menus. Bertha L. Turner, a state superintendent of domestic science who, in 1910, cultivated recipes from members of the Colored Women of the State of California for The Federation Cook Book, fortifies her Old Pacific Slope Punch with twice the claret I suggest in my adaptation that follows. Despite its fruity foundation, this cocktail is not as sweet as the version in John B. Goins’s 1914 book, The American Waiter. (Goins was an expert in early twentieth-century lodging and hospitality, not a recipe specialist.) And the addition of seasonal grapefruit is a nice touch that delivers potent citrus notes without dominating the wine and Champagne flavors. The word claret is derived from the Latin meaning “clear.” It is a British term used to group the red-wine blends of Bordeaux into one category, which gives you lots of flexibility when it comes to choosing the wine for this recipe. Try making it with your favorite Cabernet Sauvignon or Merlot. Served in small tea cups, this cocktail is good as a prelude to Thanksgiving dinner. Serves 30.

Instructions: In a large bowl, stir together the sugar and warm water, stirring until the sugar is dissolved. Add the orange, lemon, and pineapple slices, and stir to thoroughly coat the fruit with the syrup. Let stand for 30 minutes, allowing the fruit to macerate. Add the Abricotine, Curaçao, and claret, and stir for 1 minute. Cover and refrigerate for 3 hours. Strain the mixture through a fine-mesh sieve, pressing on the pulp with a spoon to extract all the fruit juice. Pour the infused wine, Champagne, and sparkling water into a punch bowl. Stir gently to mix. Add the ice block and garnish with grapefruit slices. To serve, ladle the drink into Champagne flutes or punch cups.