Claret Punch

Claret or another full-bodied wine is needed to make the Claret Punch. This is really a brandy based punch with juices and fruit. The wine provides the "weak" component that spreads the flavor out better. I had this bottle of Michael Sharps merlot that was 10 years old--high time to use it.

You can make the punch for a large number of guests in a punch bowl or pitcher, or work out the single serving possibilities by scaling down the ingredients.

For this, I recommend 1.5 ounces of lemon juice, a tablespoon of sugar, 3 ounces of brandy and 1.5 ounces of Cointreau.Then stir in red wine with ice in a wine goblet. For parties of 15-20 people, make the drink like this:

• Claret or Cabernet Sauvignon (3 bottles)
• 16 oz. brandy
• 8 oz. Cointreau
• 24 ounces lemon juice
• 1/2--1 cup to taste
• sliced seasonal fruits (oranges, lemons, apples use)

Stir all ingredients except fruits in a large punch bowl. Add a large block of ice and garnish with fruit pieces. 

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