KENTUCKY SANGRIA

1 bottle full-bodied red wine, A cabernet sauvignon

2 cups apple cider

2/3 cup bourbon

1/4 cup sugar (optional)

1 teaspoon l.c. finns cinnamon extract

3 cinnamon sticks

5 cloves

2 teaspoons l.c. finns anise extract

2 apples sliced

ice to serve

 

Directions:

To a gallon sized container fitted with a lid, add the wine, cider, bourbon, sugar, cinnamon extract and sticks, cloves, anise extract and apples.  Stir to dissolve sugar.  Cover and refrigerate at least 4 hours.  (The longer it sets, the more the flavors marry,  24-48 hours ahead of time is ideal.)

 

To serve, fill a wine goblet with ice and pour.  Cheers!!

 

 

Adapted from Rachel Ray 

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