Trying to clean with an un-potty trained, teething puppy makes the process take 10 times longer. Attempting to write while teething puppy nips at you is nearly impossible! Harvey is lucky we love him so much 🙂 He is currently a category 3 hurricane.
With all the distraction, I find myself getting around to tonight’s Mr. Boston’s recipe much later than expected. Heck I haven’t even started dinner yet. Needless to say, a boozy beverage is in order. However, the Claret Punch is rather similar to last nights drink and yet again I am left uninspired.
Our current 1935 recipe will mark the end of the Claret themed cocktails. As much as I have enjoyed these last few red wine creations, I’m looking forward to some Gin based fare in the coming days.
As with all the other punch cocktails we’ve tried thus far, tonight’s Claret Punch needed to be sized to serve one rather than the masses. I certainly don’t feel like downing 1/2 a pound of sugar this evening!
Ryan helped me take care of the math since I’m struggling with a chest cold. Here is what he came up with:
- 2 ounces Sparkling Water
- 1/3 teaspoon Powdered Sugar
- 3 ounces Claret
- 1/4 ounce fresh squeezed lemon juice
- 1 teaspoon of Drillaud’s Triple Sec
As much as I love our cute punch cup, I wanted to do something different for this punch recipe. I had some vintage inspired plastic bowls from the dollar tree hanging around and thought they would make for a great mini-punch bowl. I think it worked out perfectly.
To taste, I fancied last night’s Claret Cup more than the Claret Punch. I think it’s the lemon juice that is throwing me.
The drink is a little too tart for me but it is still very good. Like the Cup version, I believe this would make for a nice alternative to a Sangria on a hot Summer afternoon. So far, it’s pretty nice on a hot Summer evening too 🙂