Claret Cup

The claret cup is a Victorian-era wine punch that’s due for a comeback. Claret (Bordeaux-style red wine) gets mixed with brandy, curacao, frozen lemonade, and grapefruit soda for a fruity, effervescent pitcher cocktail that goes down dangerously easy.

Frozen lemonade concentrate does the heavy lifting on sweetness and citrus tang. It dissolves into the wine and creates a balanced base without needing to make simple syrup. The curacao adds orange notes and a hint of bitterness, while the brandy gives the whole thing backbone and warmth.

Grapefruit soda brings the fizz and a slightly bitter citrus edge that keeps the punch from being cloying. Pour everything together, add ice, and serve immediately before the bubbles go flat.

Chef Tips

• Use an inexpensive but drinkable red wine. You don’t need a great bottle here since the mixers dominate, but avoid anything you wouldn’t drink on its own.
• Add the grapefruit soda last and gently stir. Aggressive mixing kills the carbonation.
• Use a large ice mold or ring instead of cubes if you’re serving from a punch bowl. A single large piece melts slower and keeps the punch cold without diluting it as fast.
• Garnish with pink grapefruit wedges or orange slices for a classic presentation.

Variations

• Swap curacao for Grand Marnier or Cointreau for a more refined orange flavor.
• Use sparkling water instead of grapefruit soda for a drier, less sweet punch.
• Add sliced strawberries and fresh mint to the pitcher for a summery twist.