Dominican Spiced Cider

• 1 1/2 cups red wine (I used a grenache blend)
• 1 1/2 cups apple cider
• 1/2 cup amber rum
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/3 cup (or more) whole star anise
• 2 tablespoons (or more) dried fine cut chamomile herb & flower
• 2 tablespoons (or more) dried valerian root

1. Combine ingredients in a pitcher; stir well. Adjust ratios as preferred -- if you like it less boozy, up the apple cider measurement; if you want the rum to be stronger, up it to a 1:1 ratio with the wine. If you want a stronger woody, herbal quality, have at it with any combination of bark, roots, herbs -- there's flexibility with these measurements so experiment and see what works.
2. Allow the concoction to sit for at least 3 hours for the flavors to marinate -- the longer it sits, the more flavorful it gets.
3. Before serving, strain the liquid to remove the floating herbs, roots and spices (some sediments will remain if the pieces are small).
4. Serve cold, at room temperature or warm -- it tastes delicious all three ways. Garnish with fresh star anise if you like.
5. Note: Based on these measurements, the recipe yields about 3 1/2 cups. Double or triple the recipe depending on how much you want to serve.

red wine, apple cider, amber rum, honey, ground cinnamon, ground cloves, star anise, flower, valerian root

Taken from food52.com/recipes/15024-dominican-spiced-cider (may not work)