Wine, orange, plum, effervescent
Pair with a spread of charcuterie, pâté, and clothbound Cheddar.
The precursor to the Pimm’s Cup (page 171), the old Claret Cup employs a wine base to make a drink that is light and redolent of additions such as borage, cucumber, or strawberries. There are multiple recipes, but we like a simple one that modifies wine with just a bit of sherry (or even vermouth, in a pinch). Claret was what the English used to call wines from Bordeaux. Really, any red jammy wine will do—Cabernets or even Syrah, although a decent Côtes du Rhône or a Beaujolais is what we use most often. Don’t overthink it—use whatever fruit you’ve got in the fridge and see what you prefer. In fall, it’s lovely to grate a little nutmeg and cinnamon on top.
3 ounces (90 ml) red wine
½ ounce (15 ml) sherry (preferably Amontillado) or sweet vermouth
½ ounce (15 ml) orange curaçao (or triple sec if you like it sweeter)
½ ounce (15 ml) fresh lemon juice
2 ounces (60 ml) soda water
Cucumber slices, for garnish
Orange slices, for garnish
Stir ingredients, except soda, with ice and strain into an ice-filled highball glass. Top with soda and garnish with cucumber and orange slices in the glass.