Thirsty Thursday: Sip on a Spiced Cabernet

By: Roberto Ferdman

It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. Last week we rounded out Halloween with a gruesome Zombie Cocktail; now that it's November we're plunging head-first into the fall.

Leaves are gathering on lawns, crunching up side by side in colorful piles , and it's getting cold! Cold enough to wear sweaters, comfy socks and knitted hats, lie under blankets and hold something warm and alcoholic between your hands. With cinnamon, orange and clove, our Spiced Cabernet is ideal for autumn days and nights. So heat up a pot, ladle it into a round of mugs and toast to the season. Bottoms up, folks.

12 to 15 servings

Ingredients:

1 (3000-ml) box Cabernet Sauvignon

1 cup sugar, plus more to taste

15 whole cloves

2 small or 1 large cinnamon sticks

1 navel orange

Directions:

In a large non-reactive saucepan, combine Cabernet, 1 cup sugar, cloves, and cinnamon sticks. Cut the orange in half and juice both halves into the bowl; then add the orange halves to the pan. Heat over medium-low until steaming but not boiling. Let cook over low heat for about 30 minutes to blend flavors.

Season with more sugar to taste, if desired. Ladle from pot into mugs, making sure not to serve any stray cloves or pieces of orange.

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