Claret Cup


  • 1/3 cup tawny port
  • ½ cup Cointreau or other orange-flavored liqueur
  • 2 bottles 25.4 ounces each dry red wine
  • ½ cup crème de cassis
  • 2 tablespoons sugar
  • 1 bottle 33.8 ounces club soda
  • Thin orange slices
  • + 2 more ingredients
    • Thin lemon slices
    • 1/3 cup fresh lemon juice

In a small saucepan, combine the sugar with 1/4 cup water, bring the mixture to a boil, and simmer it for 5 minutes, or until the sugar is dissolved. Let the sugar syrup cool completely. In a large punch bowl stir together the red wine, the Cointreau, the crème de cassis, the port, the lemon juic...

View full recipe at Epicurious


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