1½ cups (375 mL) Collingwood rye
1 cup (125 mL) Spiced Citrus Syrup (recipe below)
½ cup (125 mL) lemon juice
½ cup (125 mL) water
12 oz chilled Ontario dry red wine
Dashes Dillon’s Cranberry Bitters
- In a pitcher, combine Collingwood rye, Spiced Citrus Syrup, lemon juice and water. Stir, cover and refrigerate until chilled, about 4 hours.
- To serve, fill a rocks glass with ice and top with 3½ oz of rye mixture. Top with 1½ oz of red wine and a few dashes of bitters. Serve with a swizzle stick. Repeat for more servings.
Spiced Citrus Syrup
¾ cup (175 mL) each granulated sugar and water
1 each lemon and orange
3 cracked green cardamom pods
4 dried allspice berries
- Combine sugar and water in a saucepan over medium heat. Pull a 4-inch (10 cm) length from lemon and orange rinds, removing white piths. Stir into sugar mixture along with cardamom pods, cloves and allspice berries. Stir to dissolve sugar; bring to a boil. Boil for 5 minutes, then remove from heat; let steep for 1 hour. Strain.