Drinking Clerico at Le Club

Everyone retains memories of perfect summer moments from their childhood, scenes that were repeated often during long, languid afternoons when all seemed well with the world. Somehow, adulthood doesn't lend itslf to creating such memories. But in the 2+ years we've been in Punta del Este, at least a couple of recurring images have already become imprinted in my mind. One is eating lunch at La Huella, the seaside restaurant I wrote about in an earlier post. The other is drinking clerico on the deck overlooking the beach and the ocean at Le Club, in La Barra.

Le Club is an interesting small hotel-cum-restaurant that merits a post of its own one day. But today is about clerico (there's an accent over the "o," so it's pronounced "kler-i-KOH"). Clerico is the universal summertime drink in Punta del Este, seen on almost every table in every restaurant on every day. It's basically dry white wine and fruit, just as sangria is basically red wine and fruit. In fact, in some Latin countries and in Spain it is sometimes referred to as "Sangria Blanco," but something that translates more or less as "white bleeding" doesn't sound very appetizing. Why the Argentineans and Uruguayans named it clerico is anyone's guess, but it does have a better ring.

While it's basically dry white wine and fruit, that's only the beginning. There are a number of "recipes," in which champagne might be substituted for wine, soda water might be added, any variety of fruits might be listed. We've had it many different ways, and my wife's version (in which Triple Sec plays a large role) is itself a standout. But the clerico at Le Club is famous all over Punta del Este, so famous that the restaurant printed up postcards with the recipe to give people when they ask what makes it so good. The picture heading up this post is our jar of clerico at Le Club this afternoon, and herewith, a free translation of the recipe:

"No more than approximately 200 grams of a variety of seasonal fruits (apple, peach, pineapple, strawberry, grape, banana) cut into very small pieces, placed in a "generous" glass jar. We add about 11 pieces of ice and two tablespoons of white sugar. We then pour in a touch of rum and banana and peach liquors, half a glass of orange juice, and a bottle (750 ml) of white wine. [They always use a specific brand of wine, San Felipe Caramagnola.] With a long spoon, preferably a wooden one, we mash the fruit, mix all the ingredients together, and enjoy. After a little while, we ask for another."

Amen.