Forget Sangria—The Claret Cup Is the Red Wine Cocktail to Know
www.liquor.com
Adapted from a 1910 Recipe by Bertha L. Turner, this take on the classic Claret Cup from Toni Tipton-Martin combines infused red wine and Champagne for an effervescent fruit-forward drink guaranteed to convert Sangria lovers.

I found this article informative; don’t usually like red sangrias but the history of this was interesting. Often the contributions of black chefs and bartenders is minimized here (U.S.) and it’s nice to see it casually mentioned here that someone at least was recording these recipes at the dawn of the 20th century.

  • @[email protected]
    2•10 months ago

    I found a recipe from the '50s a while back that I tried once for a Claret Cobbler which was actually quite delicious.

    “Fill tumbler 1/2 full cracked ice. Add 1 dash maraschino, 1 teaspoon each sugar and lemon juice. Fill with Claret. Stir and add fruit”./

    I used rich symple syrup in place of the sugar and subbed in triple sec for the maraschino since it was what I had for fruity flavors and then just served with an orange wedge instead of with fruit in it but it basically tasted like souped up wine. Im not a big fan of wine in the first place but the bit of sugar and extra fruitiness made it something I could definitely sip all night