Claret Cup


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


  • 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
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