Claret Cup Food
CLARET CUP
The precursor to the Pimm's Cup, the old Claret Cup employs a wine base to make a drink that is light and redolent of additions such as borage, cucumber, or strawberries. There are multiple recipes, but we like a simple one that modifies wine with just a bit of sherry (or even vermouth, in a pinch). Claret was what the English used to call wines from Bordeaux. Really, any red jammy wine will do-Cabernets or even Syrah, although a decent Côtes du Rhône or a Beaujolais is what we use most often. Don't overthink it-use whatever fruit you've got in the fridge and see what you prefer. In fall, it's lovely to grate a little nutmeg and cinnamon on top.
Provided by Tenaya Darlington
Categories Summer Cocktail Red Wine
Yield Makes 1 cocktail
Number Of Ingredients 7
Steps:
- Stir ingredients, except soda, with ice and strain into an ice-filled highball glass. Top with soda and garnish with cucumber and orange slices in the glass.
CLARET CUP
Steps:
- In a small saucepan, combine the sugar with 1/4 cup water, bring the mixture to a boil, and simmer it for 5 minutes, or until the sugar is dissolved. Let the sugar syrup cool completely. In a large punch bowl stir together the red wine, the Cointreau, the crème de cassis, the port, the lemon juice, and the sugar syrup. Chill the mixture, covered, until it is cold. Just before serving add the club soda and the lemon and orange slices.
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