This wine cocktail feels like an even-boozier riff on sangria and a kalimotxo: It’s rich and dark, but still tart from citrus and tannic from wine. In the words of Robbie Nelson of Brooklyn’s Long Island Bar, this recipe from Playboy’s Host & Bar Book “tastes like Daddy’s tea.” If you’re serving a crowd, scale it up for a punch—and warn your guests. It’s a strong one.
Adapted from Playboy's Host & Bar Book (1971)
- 2 1/2 ounces bourbon
- 2 ounces cold strong black tea
- 2 ounces Claret
- 1 ounce red currant syrup*
- 1 ounce orange juice
- 1/2 ounce lemon juice
Garnish: 1 slice of cocktail orange in syrup
- Pour bourbon, tea, Claret, red currant syrup, orange juice and lemon juice into a double old fashioned glass.
- Add ice cubes to fill to brim. Stir well. Add orange slice.
- *If redcurrant syrup is not available, redcurrant jelly to which a teaspoon of hot water has been added may be heated over a low flame and stirred constantly until jelly is liquid.
1.25 ounces bourbon, such as Elijah Craig 12
1 ounce brewed black tea
1 ounce Claret
.5 ounce redcurrant syrup or cassis
.5 ounce orange Juice
.25 lemon Juice
Garnish: orange slice
Shake all ingredients, pour over fresh ice, serve in a double old fashioned glass and garnish with an orange slice.