You are here

Olympic Wine Torch

21st.Century.Chef's picture
Ingredients
  Apple juice 3 Cup (48 tbs)
  Lemon zest 1 , cut into thin strips (Zest Of 1 Lemon, Cut Into Strips)
  Whole cloves 20
  Cinnamon sticks 4
  Lemon juice 1 Tablespoon (Juice Extracted From 1 Lemon)
  Dry red wine 1⁄2 Gallon
  Port 1⁄2 Gallon
  Brandy 1⁄2 Cup (8 tbs)
Directions

Combine apple juice, lemon zest, cloves and cinnamon sticks in 6- to 8-quart kettle or Dutch oven and simmer 15 minutes.
Strain.
Add lemon juice and wines and bring to simmer .
Heat brandy briefly ignite and ladle slowly into hot wine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European

Rate It

Your rating: None
4.075
Average: 4.1 (14 votes)