Spiced Orange and White Wine Aperitif

, from Issue #69. November, 2016
Spiced Orange and White Wine Aperitif
Manja Wachsmuth

The perfect drink for a warm summer's evening – zesty, spicy and delicious and best served chilled. 



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 


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