Tinto Amorio Recipe

Combine liquids

In a large pitcher, pour 5 cups dry red wine, 1/2 cup brandy, 1/4 cup orange liqueur and 3/4 cup freshly squeezed orange juice. Stir gently to combine.

Sweeten

Add 1/4 cup granulated sugar to the wine mixture and stir until fully dissolved. If the wine is particularly dry, taste and add up to 2 tablespoons more sugar to reach desired sweetness.

Infuse spices

Add 1 teaspoon ground cinnamon, 6 whole cloves and 2 star anise to the pitcher. Stir once to distribute the spices. These will infuse the mixture as it rests.

If you prefer a lighter spice profile, place the cloves and star anise in a small tea infuser or cheesecloth so they can be removed easily after steeping.

Add citrus

Thinly slice 1 orange and 1/2 lemon (keep peel on). Add the slices to the pitcher along with 1 tablespoon optional lemon zest. Gently press a few slices against the side of the pitcher with a spoon to release some juice and oils.

Cover the pitcher and refrigerate for at least 2 hours, preferably 4–6 hours, to allow the flavors to marry. For best results let sit overnight (up to 12 hours) for deeper spice and citrus infusion.

Chill and adjust

When ready to serve, taste the tinto. If it needs more brightness, add a tablespoon of lemon juice or an additional splash of orange liqueur. If it’s too strong, stir in a little chilled club soda to adjust intensity.

Serve

Fill glasses with large ice cubes (about 1/2 cup ice per serving glass). Pour the tinto amorio into each glass, leaving room for a splash (approximately 2 tablespoons) of chilled club soda or sparkling water to give a lively finish.

Garnish

Top each glass with an orange wheel or twist and a fresh mint sprig. Optionally, remove whole cloves and star anise from the pitcher before serving if they were not placed in an infuser.

Leftovers: Keep chilled in the refrigerator for up to 48 hours. Add fresh club soda just before serving to preserve effervescence.