Spiced Orange Wine

by Rich Trippler, Bartender & Mixologist
at Bleu Restaurant & Wine Bar



  1. Bring all ingredients but the citrus fruit zest to a simmer (but do not boil), covered on the stove ina non-reactive sauce pan.
  2. All to cool and bottle in a sealed glass container, adding the orange and lemon zest.
  3. Keep in the refrigerator and serve cold, on the rocks, or warm.