Something about Clericot speaks to the heart of Argentine summer culture. I discovered this refreshing blend during my time living in Argentina, where it became clear that this isn't just another cocktail but the cornerstone of coastal social life.
In Punta Del Este, the glamorous beach destination where Buenos Aires society retreats each summer, Clericot flows as freely as conversation. This fruit-forward wine cocktail appears at every gathering, from casual afternoon meetups to elegant sunset celebrations. The drink captures the unhurried pace of South American summers, where long afternoons blur into evening and every toast feels like a small celebration of the season itself.
Ingredients
- 2 Granny Smith Apples, diced
- Peaches, diced
- 1 Pear, diced
- 2 Tangerines, peeled and sliced in half moons
- Large handful of Strawberries, hulled and sliced
- 1 cup of Grapes, halved
- 2 tbsp. Sugar
- 100ml Sparkling Water or Club Soda
- 50ml Triple Sec or Cointreau
- 750ml Bottle of Chilled White Wine
Instructions
1. In a large pitcher, add chopped fruit, white wine, Cointreau, and sugar.
2. Stir well to combine, lightly pressing down on the fruit.
3. Chill the mixture for at least 1 hour allowing the fruit to infuse the wine.
4. Just before serving, add the sparkling water and stir.
5. Spoon fruit into wine glass or highball glasses then pour Clericot.
Raquel's Tip: Feel free to use any seasonal fruit you have on hand. For a non-alcoholic version, substitute with White Grape Juice. Freeze leftovers into ice cubes and enjoy with chilled wine another day.
Watch me in action as I prepare my favorite drink - Clericot
