Currant Caribou

By Vijaya Selvaraju
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  • 4 cups red wine
  • 1 cup whiskey
  • 1/2 cup, maple syrup
  • Zest of one lemon
  • 1 teaspoon whole juniper
  • 1/4 cup, Creme de Cassis


  1. Add Wine, Whiskey, Maple Syrup, Lemon Zest, and Juniper to a saucepan. Warm until steam can be seen on the surface ensuring not to bring to a boil (this will cook off the alcohol. Allow to sit for 10 minutes covered to allow all flavours to infuse.
  2. Stir in Creme de Cassis, and serve in glasses. 

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