Claret Cup
INGREDIENTS
Perfect on a hot summer day!
Less cloying than sangria and a bit more substantial than chilled white wine,
this recipe is from the late 1800s, and based on a drink served by Lord Saltoun of Scotland.
- One lemon
- 1 tbsp superfine sugar
- 4 oz sherry
- 1 bottle Bell Claret
- Sprig of mint or verbena
- 1 liter bottle of club soda
- Maraschino cherries
PREPARATION
- Peel one lemon into a large punch bowl, and add a tablespoon of superfine sugar (to taste). Pour four ounces of sherry over the lemon peel and add a bottle of Bell Claret. Drop in a sprig of verbena (traditional) or mint (contemporary), and chill thoroughly for an hour or two. Add a bottle of cold club soda and serve over ice with slices of lemon and maraschino cherries.
Cabernet Sauvignon, Napa Valley
