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Claret Cup

By Tenaya Darlington and André Darlington

3.5

(2)

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Photo by Jason Varney

The precursor to the Pimm’s Cup, the old Claret Cup employs a wine base to make a drink that is light and redolent of additions such as borage, cucumber, or strawberries. There are multiple recipes, but we like a simple one that modifies wine with just a bit of sherry (or even vermouth, in a pinch). Claret was what the English used to call wines from Bordeaux. Really, any red jammy wine will do—Cabernets or even Syrah, although a decent Côtes du Rhône or a Beaujolais is what we use most often. Don’t overthink it—use whatever fruit you’ve got in the fridge and see what you prefer. In fall, it’s lovely to grate a little nutmeg and cinnamon on top.

Recipe information

  • Total Time

    5 minutes

  • Yield

    Makes 1 cocktail

Ingredients

3 ounces red wine
½ ounce sherry (preferably Amontillado) or sweet vermouth
½ ounce orange curaçao (or triple sec if you like it sweeter)
½ ounce fresh lemon juice
2 ounces soda water
Cucumber slices, for garnish
Orange slices, for garnish

Preparation

  1. Stir ingredients, except soda, with ice and strain into an ice-filled highball glass. Top with soda and garnish with cucumber and orange slices in the glass.

Image may contain: Plant, Fruit, Citrus Fruit, Food, Grapefruit, Produce, and Wristwatch
Text excerpted from THE NEW COCKTAIL HOUR © 2016 by André Darlington and Tenaya Darlington. Reproduced by permission of Running Press. All rights reserved.
TagsCocktailAlcoholBeveragesRed WineWineSherryBritishEuropeanQuickEasyCookbooks

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