Spiced Orange and White Wine Aperitif
The perfect drink for a warm summer's evening – zesty, spicy and delicious and best served chilled.
INGREDIENTS
2 oranges
2 bottles good-quality dry white wine
½ cup each Cointreau and brandy
½ cup caster sugar
40 whole roasted coffee beans
2 whole star anise
2 cinnamon sticks
METHOD
Use a vegetable peeler to peel long strips of zest from both oranges, taking care not to include any of the white pith.
Place all of the ingredients in a large saucepan and gently heat to dissolve the sugar. You should still be able to put your finger in without it burning.
Tip into a large sterilised jar/s with a neck wide enough to get the star anise through. Add some coffee beans, a star anise and a cinnamon stick to each jar.
Cool then seal and leave for 1 week before drinking, if possible, but it’s still delicious if only made 2 days before.
To serve: Pour the chilled wine into glasses adding a piece of orange zest and serve as is, or top up with champagne or sparkling mineral water. Store in the refrigerator once opened. Makes 6 cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.