|Rose wine||5 Cup (80 tbs)|
|Cinnamon sticks||8 Inch (Two 4-Inch Sticks)|
|Gingerale||2 1⁄2 Cup (40 tbs), chilled|
Combine wine and spices in a saucepan, cook over medium heat until hot. (Do not boil.)
Remove from heat; cool.
Cover and chill at least 4 hours.
Remove spices, and stir in gingerale just before serving.
Serve over ice, and place a lime slice in each glass, if desired