Adapted from Cooling Cups and Dainty Drinks by William Terrington

Belonging to the ecclesiastic family of punches that also includes the Pope and the Bishop, the Champagne-based Cardinal was a drink popular in the 18th and 19th centuries. This version is adapted from William Terrington’s 1869 recipe.


Serving: 1

  • 1 ounce spiced wine syrup (see Editor's Note)
  • 1 ounce spiced wine syrup (see Editor's Note)
  • 1/2 ounce lemon juice
  • 1/2 ounce lemon juice
  • Champagne, to top
  • Champagne, to top

  1. To a coupe or flute glass, add the spiced wine syrup and lemon juice.
  2. Top with Champagne.
Editor's Note

Spiced Wine Syrup:
4 cups dry red wine
4 cups sugar
2 oranges, sliced
2 cinnamon sticks, cracked
1/2 teaspoon grated nutmeg
3 cardamom pods, smashed or ground

In a large saucepan, combine wine, sugar, oranges, cinnamon sticks, nutmeg and cardamom, and simmer over low heat for 20 minutes. Strain the mixture with a cheesecloth and set aside to cool.