Warm Beaujolais Kir

• A bottle of Beaujolais
• 3/4 cup creme de cassis, or to taste
• Two 3-inch strips of lemon or orange zest removed with a vegetable peeler plus, if desired, lemon or orange slices for garnish

1. In a saucepan stir together the Beaujolais, the creme de cassis, and the zest and simmer the mixture, covered, for 5 minutes.
2. Discard the zest, divide the mixture among wineglasses, and garnish each drink with a lemon or orange slice.

beaujolais, creme de cassis, lemon

Taken from www.epicurious.com/recipes/food/views/warm-beaujolais-kir-102344 (may not work)