Claret Lemonade — The Cocktail Ontologist

Variants (4)

Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.34)

1 serving	plain lemonade — The source defines this by reference.	base
	claret — Only a dash is specified.	other

Prepare a plain lemonade.
Dash it with claret and serve.

Ice: Cube ice

This is a useful mixed-service checkpoint because it keeps wine lightly integrated into the lemonade field.

The drink is intentionally minimal; the defining move is the wine dash into an existing lemonade template.

Jack's Manual by J. A. Grohusko (1910, p.45)

1 lemon	lemon juice — Juice of one lemon.	acid
2 teaspoonfuls	sugar	base
1 glass	water	dilution
	claret — Fill with claret, poured slowly so it floats on top.	other
1 glass	ice — cracked ice	other

Shake the sugar, lemon juice, cracked ice, and water well.
Dress with fruit in season, fill with claret poured slowly so it floats on top, and serve with a straw.

Garnish: Seasonal fruit

Ice: Cracked ice

Angostura Bitters Centenary Gift Book of Cocktail and Other Recipes by Angostura Bitters (Dr. J. G. B. Siegert & Sons) Limited (1924) — Angostura Centenary 1924, layered claret lemonade

8 dash	Lemon juice (fresh) — lemon juice	acid
0.75 tablespoonful	sugar	base
0.5 teaspoonful	Angostura bitters	bitter
fill	water	dilution
garnish	Seasonal fruit	garnish
0.5 glass	claret	other
optional	ice	other

Shake sugar, lemon juice, and water well, ornament with fruit, top with Angostura Bitters and claret so the claret floats on the lemonade, and serve with a straw.

Garnish: Fruit in season

Ice: Ice optional

L'Art du Shaker by Dominique Migliorero (1925, p.18)

1 lemon	lemon juice — Lemon juice	acid
1 piece	ice — Ice	base
	Soda water — Siphon water	dilution
1 glass	red Bordeaux wine — Red Bordeaux	other
2 teaspoon	powdered sugar — Powdered sugar	sweetener

Build in a large glass, stir, and serve.

Ice: Ice

Related recipes

Plain Lemonade variation

See also: Claret Cobbler, Apollinaris Lemonade

The source defines it directly from plain lemonade.