Hot Red Wine
This seasonal drink was served at the Saint Paul Hotel in Saint Paul, Minnesota, in the 1970s.
Servings: 20
Ingredients
- 1 c. sugar
- ½ c. water
- 4 cinnamon sticks
- 2 lemons, sliced
- 5 c. dry red wine
- 2½ c. pineapple juice
- 2½ c. orange juice
- 1 c. dry sherry
- ½ c. lemon juice
Instructions
- Combine sugar, water, cinnamon sticks, and 3 lemon slices in a saucepan. Heat to boiling. Boil for 5 minutes. Strain mixture and set aside.
- Combine remaining ingredients in a large saucepan. Heat throughly; do not boil.
- Add syrup and remaining lemon slices. Serve hot in a silver punch bowl.
Notes
Syrup can be made ahead of time and kept in the refrigerator for 1-2 days. Just pour into saucepan and heat with other ingredients.
