History and positive aspects of the drink
For our social life, it is necessary to know how to prepare some cocktails, just as it is necessary to drink them, because we won't always be in a bar with bartender service, nor will we always want to be served; sometimes, we prefer to offer our friends a cocktail made in our own kitchen. Likewise, knowing the origins of traditional products from different regions of South America is beneficial.
Very common in the summer, Clericó, is also known as punch. It is usually prepared in large jars that increase in volume over time, as the fruits soak up the wine. It is also very common to serve it during Christmas and New Year’s celebrations, where a culinary display takes place and fruits play a crucial role.
Although Uruguay is not a tropical country, its familiarity with its neighbor Brazil—a true producer of tropical fruits—has led these fruits to be incorporated into the country’s most traditional foods and drinks.
The exact origins of this traditional Uruguayan beverage are unknown, but it can be speculated that it has been known since the country began cultivating grapes and producing wines. The ingredients of this drink are essentially fruits, wine—red or white—and ice. Some add a bit of water, but many prefer the robust flavor of the wine, which becomes more refined as the fruits release their essence and flavor.
Wine mixed with fruits has been enjoyed for countless years; however, the first time this mixture was called a cocktail in those lands was in 1806, in the New York newspaper Balance. It was then classified as a “stimulating drink” due to its alcohol content. The drink has also been made with different types of spirits. Often, sugar and bitters are added. In the early 20th century, it gained popularity throughout the American region, especially in the United States.
Variations and presentations in other regions
Today, Clericó has become popular in Europe, where a less traditional combination for Latin Americans is used—tea, sometimes also with wine and sugar. Fruits and spices are added, especially during Christmas, where it has become a common tradition in many households, usually served hot, as a warm beverage.
In France, they have a different approach to Clericó; they add cloves to the mixture, resulting in a very distinctive drink that maintains its essence as a liqueur with fruits but with a unique flavor. There is also a variation using sweet wine, such as Sauternes, which skips the sugar and adds lemon instead.
The trend of drinking Clericó varies depending on latitude, but the drink maintains its fruity character regardless. Strawberries, tangerines, apples, and sometimes other fruits chosen by the bartender are common. Some, for variation, use Cava as a base, others a spiced hot red wine with cinnamon, and in some parts of the world, like Rome, it is served cold with added orange juice, meringue, and rum.
As seen, the varieties around the world vary greatly, just as the preferences of those who prepare them and their particular tastes, which lead to new and delicious variants of the same drink. The important thing to remember is that in Uruguay, the tradition endures and excellent Clericó combinations are made, enjoyed anytime and anywhere, thanks to its simplicity and delightful flavor. Keep in mind that the fruits used should be well ripe, and a generous amount should be served to ensure everyone's satisfaction.
