Claret punch is a classic spirit-forward punch blending red wine, brandy, and triple sec with strong brewed tea and fresh lemon juice. Its balanced citrus and warmth make it ideal for serving a crowd.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Pour over large block of ice in punch bowl.
Serve in punch
Refrigerate the mixed punch (without soda water) in a covered pitcher for up to 2 days. Do not freeze; add ice and soda water fresh when serving.
Yes. Mix all ingredients except soda water up to 4 hours ahead and chill. Add soda water just before serving to preserve carbonation.
A cabernet-merlot blend is traditional, but any dry, full-bodied red wine around 12–14% ABV works well. Avoid overly expensive bottles.
With red wine, brandy, and triple sec, this punch is moderately to highly alcoholic. Serve in 4–6 oz portions and adjust ratios if a lighter version is preferred.
Yes. Scale all ingredients proportionally. For a smaller batch, divide by 2 or 4. For larger crowds, multiply consistently.
Strong brewed black tea (like English breakfast or Assam) complements the wine and brandy. Brew at full strength and cool before mixing.
