Claret Punch

Pro tips

• Chill all ingredients, especially the claret and brandy, before mixing to avoid diluting the punch with excess ice.
• Add carbonated water as the final step immediately before serving to preserve carbonation and prevent the punch from going flat.
• Squeeze fresh lemon juice rather than using bottled to achieve the brightest, most balanced flavor.
• If using strong tea, brew it ahead and chill completely to avoid warming the other ingredients.

Substitutions

• Claret → dry Bordeaux or other dry red wine (similar flavor profile)
• Mr. Boston Triple Sec → Cointreau or other orange liqueur (slightly higher quality or drier alternative)
• Mr. Boston Five Star Brandy → cognac or other brandy (note: cognac will add more complexity)

Storage & make-ahead

Store mixed punch (without carbonated water) in a sealed pitcher in the refrigerator for up to 4 hours; add carbonated water just before serving.

Equipment

punch bowl or large pitcher · cocktail jigger or measuring cups

Can I make claret punch ahead of time?

Yes. Mix the claret, brandy, triple sec, lemon juice, and tea (if using) up to 4 hours ahead. Add carbonated water immediately before serving to maintain fizz.

What type of claret wine works best?

Any dry red Bordeaux or Bordeaux-style wine works well. Avoid premium bottles; a mid-range claret is ideal for punch.

Can I substitute the strong tea?

Tea is optional. If omitted, the punch will be slightly lighter in body but still flavorful. You can also use chilled water instead.

How should claret punch be served?

Serve chilled over ice in punch bowls or individual glasses. The carbonated water should be added just before serving.

How many servings does this recipe make?

This recipe yields approximately 8–10 servings depending on glass size and dilution with ice.