- 9 grams ofcurrant tea
- 170 grams each blackberries, strawberries, and quartered oranges
- 750 ml red wine
- simple syrup (1/2 cup water, 1/2 cup sugar, 3 oz orange juice and 2 oz orange-infused simple syrup).
BATCH (1.5 LITERS)
Add 170 grams each of blackberries, strawberries, and quartered oranges to your pitcher (or other vessel). Any fruit you have on hand works!
Introduce 85 ml (about 3 ounces) of fresh orange juice and 60 ml (about 2 ounces) of orange-infused simple syrup.
(To make simple, simmer 1/2 cup of water with 1/2 cup of sugar and the juice + zest of one orange until syrupy.)
Add a full 750 ml bottle of your favorite red wine (three buck chuck counts), and the cooled Currant tisane.
Serve in an 8-10 oz glass over ice, and top with sparkling water (Topochico is ideal).
Garnish with orange wedge.
1| 120 ml (4 ounces) Currant tisane
2| 180 ml (6 ounces) red wine
3|2 quartered strawberries, 2 halved blackberries, 2-3 orange wedges (muddle these!)
4|15 ml (0.5 ounces) orange-infused simple syrup
5| 20-25 ml (about 0.75 ounces) orange juice makes 8 oz.
6| Top with sparkling water!
Replace wine with full measure of tea (1280 ml, 36 oz) using 11 grams of tea in two BOLI or any large vessel.
Alternatively, substitute 2/3 tea and 1/3 fruit juice (any!) for wine. If the final product is 1.5L, it's right.
Replace wine with 300 ml (10 ounces) Currant tisane, or200 ml (6.5 ounces) tea and 100 ml (3.5 ounces) grape or apple juice.