Noir Clergeet De Recipe

Combine and simmer

In a small saucepan combine dark brown sugar (0.75 cups), whole cloves, cinnamon sticks, star anise, and sliced ginger with 250 ml water. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 8–10 minutes to infuse spices. Remove from heat and let steep for 10 minutes.

Strain syrup

Strain the syrup through a fine mesh sieve into a heatproof bowl or pitcher, pressing on solids to extract flavor. Discard solids and let syrup cool to room temperature (about 20 minutes).

In a large punch bowl or pitcher (capacity ~3–4 liters), pour the dry red wine (1.5 l).

Add the dark rum (240 ml), brandy (120 ml), and black currant liqueur (120 ml) to the wine and gently stir to combine.

Once the spiced syrup has cooled, add it to the punch bowl and stir thoroughly. Taste and adjust sweetness: if you prefer sweeter, add an additional 1–2 tablespoons brown sugar or up to 30 ml more liqueur.

Add citrus and fruit: float the thinly sliced orange (1), lemon (1), and optional blood orange (1) in the punch. Scatter the pomegranate seeds (0.5 cups) and fresh cranberries (0.5 cups) into the mixture for color and texture.

Cover and refrigerate the assembled punch for at least 2 hours, preferably 4 hours or overnight, to allow flavors to marry and the fruit to macerate in the wine and spirits.

Shortly before serving, taste the punch and if it feels too boozy or concentrated, add chilled sparkling water or club soda (500 ml) to lighten it. Stir gently to combine.

Fill individual glasses with ice (about 1 cup per serving). Ladle punch into glasses, making sure each gets some of the fruit and pomegranate seeds. Add 1–2 fresh mint leaves to each glass as garnish.

If you prefer a chilled but undiluted presentation, place the punch bowl over a shallow tray of ice or add a large block of ice in the bowl so flavors remain concentrated while staying cold.

Serve immediately. Leftover punch can be refrigerated (without ice) up to 48 hours. Add fresh sparkling water just before serving to restore effervescence.