Claret Cup

Holiday Cocktail Recipe

• 2 oz. simple syrup
• 12 oz. chilled soda water
• 4 oz. Triple Sec
• 8 oz. brandy
• One 750 ml bottle red bordeaux wine, chilled
• Seasonal fruit such as apples, pears, berries,
       citrus, in pieces, peeled per preference
• Skin of 1 medium cucumber, in strips
• Garnish: mint sprigs

Combine all of the ingredients in a punch bowl and stir thoroughly. Add a large ice mold or block of ice. Ladle into chilled wine glasses. Garnish each with a mint sprig.

• from:
  Mr. Boston Holiday Cocktails
• by Anthony Giglio and Jim Meehan
• Wiley 2009
• Hardcover; $15.95; 128 pages
• ISBN-10: 0470185414
• ISBN: 978-0-470-37133-6
• Recipe reprinted by permission.

Buy Holiday Cocktails

Mr. Boston Holiday Cocktails

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This page created December 2009