Claret punch is a sophisticated wine-based punch blending claret, California brandy, Curaçao, fresh lemon juice, and carbonated water. It's a light yet spirited beverage ideal for gatherings and elegant entertaining.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide
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Juice of 1 Dozen Lemons
Add enough Powdered Sugar to sweeten.
Carbonated Water
Place large block of ice in Punch Bowl and stir well.
Boston Curacao
Boston California Brandy
Some prefer to add the strained contents of a pot of tea.
Stir well and decorate with fruits in season.
Serve in 4 oz.
punch glasses.
Store unmixed components in a cool, dark place up to 2 weeks. Refrigerate assembled punch without carbonated water for up to 4 hours; add sparkling water immediately before serving.
Mix wine, brandy, Curaçao, and lemon juice several hours ahead. Add carbonated water just before serving to preserve fizz.
Triple sec or Cointreau work as dry alternatives; orange liqueur maintains the citrus balance.
Multiply all ingredients by the same factor. A standard batch (3 qt claret base) serves 12–16 people; double or triple as needed.
Chill all ingredients before mixing, or serve over a large block of ice to dilute slowly and keep it cold throughout service.
A dry, medium-bodied red wine from Bordeaux or a Bordeaux-style blend provides the traditional balance; avoid overly oaky or tannic wines.
