A sweet and spicy winter concoction

Ingredients:

750ml (one bottle) Babydoll Pinot Noir

1/2 cup brandy

1 cup fresh orange juice

3 tablespoons maple syrup

1 cup cranberry juice

375ml (1 bottle) ginger beer

1 red apple, sliced

1 orange, sliced

1 lemon, sliced

5 cinnamon sticks

1 teaspoon whole cloves

2 star anise

1 tablespoon of ground cinnamon with 1/4 cup of sugar for serving

Lemon slices & fresh rosemary for decoration.

Ice

Instructions:

1. To a large jug, add the sliced fruit and spices. Pour over the orange juice, brandy, maple syrup, cranberry juice, and Babydoll Pinot Noir. Top off with the ginger beer then stir to combine. Leave to steep in the fridge for minimum 1 hour or up to 24 hours, covered. Alternatively, heat the mixture in a pot or slow cooker on low heat until fragrant for a hot mulled wine!
2. Run a lemon wedge along the rim of your cocktail glasses. Dip the rim in the cinnamon sugar and twist to coat. Add a handful of ice to the glasses. Using a sieve or cocktail strainer, pour the Sangria evenly amongst glasses.