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Categories:Viewed: 60 - Published at: 8 years ago
Ingredients
- 1 1/2 cups red wine (I used a grenache blend)
- 1 1/2 cups apple cider
- 1/2 cup amber rum
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/3 cup (or more) whole star anise
- 2 tablespoons (or more) dried fine cut chamomile herb & flower
- 2 tablespoons (or more) dried valerian root
Method
- Combine ingredients in a pitcher; stir well. Adjust ratios as preferred -- if you like it less boozy, up the apple cider measurement; if you want the rum to be stronger, up it to a 1:1 ratio with the wine. If you want a stronger woody, herbal quality, have at it with any combination of bark, roots, herbs -- there's flexibility with these measurements so experiment and see what works.
- Allow the concoction to sit for at least 3 hours for the flavors to marinate -- the longer it sits, the more flavorful it gets.
- Before serving, strain the liquid to remove the floating herbs, roots and spices (some sediments will remain if the pieces are small).
- Serve cold, at room temperature or warm -- it tastes delicious all three ways. Garnish with fresh star anise if you like.
- Note: Based on these measurements, the recipe yields about 3 1/2 cups. Double or triple the recipe depending on how much you want to serve.
