- 1 750-ml bottle of Claret, or other Bordeaux-style full-bodied red wine
- 3/4 cup demerara sugar
- 2 Tbsp. Curacao or other Orange Liqueur
- 2 Tbsp. Kirsch
- 2 cups cold water
- 3 Tbsp. lemon juice (about 1 lemon)
- 1/2 pint cherries, pitted, or preserved cherries
Pour the Claret into a medium punch bowl, and add the sugar, Curacao, and kirsch. Stir well. Add the water and lemon juice, and stir well.
Add the cherries, and float a large block of ice in the punch bowl. Let stand for 15 minutes to chill, then serve.