Virgin Negroni

Ingredients

• 1 teaspoon allspice 
• 1 teaspoon aniseed 
• 1 teaspoon coriander seeds 
• 1 medium grapefruit 
• 1 serving ice cubes 
• 2 tablespoons juniper berries 
• 1 medium optional: lemon 
• 1 serving cranberry-orange relish for garnish
• 2 cups red wine 
• 2 cups wine 

Equipment

• bowl
• frying pan
• peeler

Directions

1. Place the juniper, allspice, anise, and coriander in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes.
2. Remove to a medium bowl.Using a vegetable peeler, remove the zest from the grapefruit and add it to the bowl.
3. Place the juniper, anise, and coriander in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes.
4. Remove to a medium bowl.Using a vegetable peeler, remove the zest from the lemon and add it to the bowl.
5. Place a cocktail glass in the freezer to chill for 5 minutes.
6. Place 1 ounce of the red wine infusion, 1 ounce of the white wine infusion, and the Sanbittèr in a cocktail shaker filled halfway with ice. Stir briskly with a barspoon until thoroughly chilled, about 30 seconds. Strain into the chilled glass.
7. Garnish with the orange twist and serve immediately. Refrigerate the remaining wine infusions for up to 1 month.