Listen up, lovelies – if you think sangria is the only wine-based punch worth making, you clearly haven't been invited to a proper Argentine summer party. Enter Clericó, the white wine cocktail that's been getting porteños absolutely giddy since the 1950s. Imagine sangria's lighter, fruitier cousin who spent a gap year in the tropics and came back with an absolutely smashing personality.
Ah, the essentials for whipping up a batch of Argentina's signature summer sipper - Clericó! You'll need a few key ingredients to channel your inner wine-blending maestro. First and foremost, round up some lovely white wine, perhaps a crisp Torrontés or a zesty Sauvignon Blanc. Then, gather an array of fresh, juicy fruits like peaches, oranges, and strawberries to infuse your punch with vibrant flavor. Don't forget the bubbly - a splash of soda water or Champagne will give your Clericó that irresistible effervescence. With these simple components, you'll be well on your way to mixing up a pitcher (or two) of this delightful, refreshing delight.
Now darlings, this is where it gets rather important. You don't want anything too precious or oaky – save your fancy Burgundy for proper sipping. What you need is something crisp, aromatic, and frankly, affordable enough that you won't weep when it's swimming in fruit salad.
Right then, let's get this party started. The secret to brilliant Clericó is giving those flavours time to mingle – think of it as a sophisticated fruit salad that happens to be swimming in wine.
Prep your fruit like you mean it. Wash everything, slice it into generous bite-sized pieces. The pineapple and peaches should be chunky enough to fish out with a spoon later – we're not making baby food here.
Combine fruit and wine in a large pitcher. Glass is très chic, but a large jug works brilliantly too. Pour in your white wine and give it a gentle stir.
Refrigerate for at least 2-4 hours. This is crucial, darlings. The fruit needs time to macerate and release its juices into the wine. If you're adding spirits, chuck them in now as well.
Just before serving, add the fizz. Pour in your citrus soda (and sparkling wine if you're using it). The bubbles should be fresh and lively when your guests arrive.
Add frozen fruit instead of ice. Here's a clever trick: freeze some of your fruit beforehand (grapes work brilliantly) and use them as ice cubes. They'll keep your ClericĂł cold without watering it down as they melt. Genius, innit?
Garnish with fresh mint. Slap those mint leaves between your palms to release the oils, then toss them in. The aroma alone will make everyone want a glass immediately.
If you're lucky enough to be hosting (or attending) a proper Argentine barbecue, ClericĂł is absolutely non-negotiable. While the gents are manning the parrilla and showing off their meat-grilling prowess, you'll be the hero serving up pitchers of this refreshing beauty.
What it pairs with: Everything from chorizo and morcilla to grilled provoleta cheese. The fruity sweetness and acidity cut through the richness of grilled meats like an absolute dream. It's also brilliant alongside empanadas, chimichurri-slathered vegetables, and even those slightly charred sweet peppers.
Pro tip: Make a double batch. One pitcher will vanish faster than you can say "¡Salud!" – trust me on this one.
Swap in mango, passionfruit, and coconut water for a proper island vibe. Use coconut rum instead of white rum and you've got yourself a holiday in a glass.
Go heavy on strawberries, raspberries, and blackberries for a gorgeous pink-hued version. Add a splash of elderflower liqueur for something really special.
Replace half the white wine with proper Champagne or a good Spanish Cava. Suddenly you've elevated this from backyard barbecue to garden party chic. Très sophistiqué!