Ingredients:

  • 750 ml full-bodied red wine (Malbec, Syrah, or Petit Sirah)
  • 120 ml unsweetened pomegranate juice
  • 60 ml blackberry liqueur (Chambord or Creme de Mure)
  • 60 ml premium brandy (Cognac or Spanish Brandy)
  • 30 ml simple syrup
  • 150 g fresh blackberries
  • 150 g pitted black cherries (fresh or frozen)
  • 2 large black plums (sliced into thin wedges)
  • 100 g black grapes (halved)

Instructions:

  1. Place the blackberries, cherries, plum slices, and grapes into the bottom of a large glass pitcher.
  2. Pour the 30 ml of simple syrup and 60 ml of brandy directly over the fruit. Give it a gentle toss.
  3. Pour in the 60 ml of blackberry liqueur and the 120 ml of pomegranate juice. Use your long spoon to stir the fruit gently so you don't smash the blackberries too much. You want them to stay whole for the visual appeal later.
  4. Slowly pour the 750 ml bottle of red wine into the pitcher. Give it one slow, rhythmic stir to combine.
  5. Cover the pitcher and refrigerate for at least 4 hours to allow the flavors to develop and the fruit to infuse. Until the liquid turns a deep, bruised purple and the fruit looks slightly translucent, the magic hasn't fully happened yet.
  6. Just before serving, take the pitcher out of the fridge. Give it another stir because the syrup tends to settle at the bottom. Taste a little bit — if it's too tart, add another splash of simple syrup. If it's too sweet, a squeeze of fresh lime can save the day.