Claret is the British term for Bordeaux wine, which is generally a blend of Cabernet Sauvignon, Merlot and Cabernet Franc, along with a few other varietals. In the United States the blend is known as Meritage. If you cannot easily put your hand on either, your best bet is to select a jammy, full-bodied wine.
Serves 10 to 15
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.
Ingredients
- 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
Directions
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.
Published on December 12, 2011
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