Diamond Claret Cup Cocktail Recipe

1 Min Read
Diamond Claret Cup Cocktail Recipe

For those who have gotten tired of making cocktails that all fall under a familiar umbrella of Negroni variations, modified Margaritas or tweaks on the Old Fashioned, San Francisco bartender John Codd has a solution: the Diamond Claret Cup features unorthodox ingredients, including a split base of red wine and brandy.

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. 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.

Prep time: 2 Minutes

Nutrition: 85 Calories

Servings: 1


  • 1 ounce brandy
  • 1 ounce red wine
  • 3/4 ounce lemon juice, freshly squeezed
  • 1/4 ounce sugar syrup
  • 1/4 ounce grenadine
  • 1/2 ounce sparkling wine
  • Garnish: mint sprig


  1. Add the raspberry brandy, red wine, lemon juice, gum syrup and grenadine into a mixing tin with ice, and shake until well-chilled.
  2. Strain into a Collins glass over ice, and top with the sparkling wine.
  3. Garnish with a mint sprig.

Category: Drinks | Cuisine: Cocktails

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