Ingredients

• 3-3 1/4 c. pinot grigio
• 2 tbsp. raisins
• 1 tsp. dried bitter orange peel
• 2 1/2" Ceylon cinnamon stick
• 1 1/2 tsp. wormwood
• 1/2 tsp. gentian root
• 1/2 tsp. angelica root
• 1/2 tsp. ground ginger
• 1/2 tsp. chamomile tea flowers
• 1/2 tsp. ground nutmeg
• 1/4 tsp. coriander seeds
• 1/4 tsp. sassafras bark
• 1/4 tsp. centaury herb
• 1/4 tsp. dried oregano
• 1/4 tsp. dried sage leaves (not ground)
• 1/4 tsp. dried basil
• 1/4 tsp. dried thyme
• 1/8 tsp. fennel seeds
• 1/8 tsp. cardamom seeds
• 1/8 tsp. orris root
• 1/8 tsp. dried rosemary
• 1 1/2 bay leaves
• 6 peppercorns, lightly crushed
• 5 allspice berries, lightly crushed
• 5 whole cloves
• 4 juniper berries, lightly crushed
• 1 star anise
• 1/2 c. turbinado sugar
• 2 tbsp. water
• 1 1/2 c. cognac
• 4 tsp. ruby port

Preparation

Combine 2 c. wine and remaining ingredients except for sugar, water, cognac, and port, in small saucepan. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, for 10 minutes. Remove pot from heat, cover, and let sit at room temperature for at least 24h or up to 48h.

Line fine-mesh strainer with triple layer of cheesecloth and set over 4-c. liquid measuring cup; strain and discard solids.

Combine sugar and water in small saucepan and cook over medium heat, swirling occasionally, until sugar is completely dissolved and mixture is bubbling, about 6 minutes. Off the heat, stir in cognac and port. Add sugar mixture to infusion, then add enough of the remaining 1 to 1 1/4 c. wine to measure 3 cups total. Stir well and transfer to bottle.