Claret Cup

1. 1

   In a small saucepan, combine the sugar with 1/4 cup water, bring the mixture to a boil, and simmer it for 5 minutes, or until the sugar is dissolved.

2. 2

   Let the sugar syrup cool completely.

3. 3

   In a large punch bowl stir together the red wine, the Cointreau, the creme de cassis, the port, the lemon juice, and the sugar syrup.

4. 4

   Chill the mixture, covered, until it is cold.

5. 5

   Just before serving add the club soda and the lemon and orange slices.

No additional tips available.