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Tea and Red Wine Punch recipe

Tea and Red Wine Punch recipe

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  • Dish type
  • Drink
  • Cocktails

This fabulous party punch couldn't be easier. A cinnamon stick would be a nice addition.

6 people made this

IngredientsServes: 4

  • 500ml freshly brewed strong black tea
  • 500ml red wine
  • 75-125g sugar
  • Juice of 1 lemon

MethodPrep:3min ›Cook:3min ›Ready in:6min

  1. Mix all ingredients and heat, but do not boil.

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Reviews & ratingsAverage global rating:(3)

Long Island Iced Tea with Red Wine – Penitent Punch

Feeling a little repentant today? Try my Penitent Punch which is a wine lover&rsquos version of a Long Island Iced Tea. This twist on a classic cocktail will bring you to your knees! Instead of a splash of cola, it&rsquos topped with wine.

This post comes with a humbling story and a lame movie reference but hang with me as I share a recipe for my penitent punch a twist on a classic cocktail that will bring you to your knees!

A Long Island Iced Tea has always been a cocktail that will do just that (the knee bringing part.) Come to think of it, I recently read an article written by bartenders about the drinks that you should immediately stop ordering.

This was one of them. The reason being, a Long Island Iced Tea is a very strong drink and you tend to get intoxicated faster which is a bad thing. Why?

Drunk fast=fewer drinks=a lower bar bill=small tip

Bartenders want to keep the drinks flowing and a Long Island Tea puts a cork in that!

If you&rsquod rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas &ndash and get straight to this delicious recipe &ndash simply scroll to the bottom of the page where you can find the printable recipe card.

Step 1:

Squeeze the oranges and lemons and gently warm the juice in a large pan together with the sugar and red wine. Then add the spices and the rum and let the mixture simmer for a while.

Step 2:

Now add the hibiscus tea and black tea and brew the mixture together. You'll need wait a while for the flavours to infuse together over a low heat.

Tip: As with Glühwein, the punch should only be warmed and not boiled, so as not to vaporise the alcohol or lose its flavour.

If you can't get your hands on punch spices, you can make your own mixture here. One packet of punch spices is equivalent to approximately 1 helping of this fresh mixture:

Tinto de Verano

  • 3 ounces red wine (full-bodied and dry)
  • 1 ounce lemon syrup (see Editor’s Note)
  • Soda, to top

Garnish: lemon, orange, or other seasonal fruit

  1. Add wine and lemon syrup to a shaker.
  2. Add ice and shake gently until chilled.
  3. Pour over ice into a tumbler or wine glass.
  4. Top with soda and garnish.
Editor's Note

Lemon Syrup:
Yields approximately 1 ¼ cups

1 cup fresh lemon juice
1 cup sugar

Combine the lemon juice and sugar in a saucepan over very low heat. Stir until the sugar is dissolved. Remove from the heat and let sit for at least 30 minutes. Bottle and store in the refrigerator for up to for up to one month.

How Well Do You Know the Flowing Bowl?

The first printed record of punch dates to 1632, but like most origin stories in the world of mixed drinks, precisely where and when it was invented remains unclear.

Loosely defined in 1638 by German adventurer, Johan Albert de Mandelslo, as “a kind of drink consisting of aqua vitae, rose-water, juice of citrons and sugar,” punch has, for much of its history, been based on just four or five central ingredients—spirit, citrus, water, sweetener and often, spice. While some speculate that punch originated with expats in India, looking for a way to mask inferior spirits, what is clear is that by the end of that century, the large-format punch had become so ubiquitous that drinkers were already going so far as to consider the word’s etymology in 1676, a member of the British East India Company suggested punch derives from paunch, the Indian word for five, signifying these five central components.

Certainly, the trade routes had a significant effect on the development of the drink—both tea and citrus came from Southeast Asia, as did the then-popular base spirit, arrack, which was distilled from a variety of sources (including palm wine or, in the case of Java’s Batavia arrack, molasses and rice). The preferred spirit for punch in Europe throughout the 17th and 18th centuries, arrack was popular even in the American colonies, writes David Wondrich in Punch, after having made its way practically around the world.

But with the proliferation of the drink came recipes calling for alternate (often cheaper) spirits, namely brandy in Europe and rum in America, beginning as early as 1670. And in later decades, many more opulent recipes began to appear, often calling for a combinations of spirits and for the addition of wine. The classic Regent Punch, for example, includes measures of brandy, rum and arrack, plus Champagne similarly, recipes for Daniel Webster’s Punch—of which there are many, depending on where you look—will add both red wine and sherry to an already highly spiritous base.

Despite its potency, it wasn’t uncommon for large parties to empty dozens of punch bowls in a single sitting. Near the height of the drink’s popularity, in 1783, writes Wondrich, New York State governor George Clinton welcomed the French ambassador by serving 30 bowls of rum punch to a room of just 120 guests (along with 135 bottles of Madeira, 36 of port and 60 of beer). At a similarly booze-driven event in 1785, he writes, a group of 80 people drank a total of 30 bowls of punch—plus an additional 44 at dinner—to celebrate the ordination of a New England minister.

But beginning in the mid-19th century, a number of incremental societal shifts would begin to conspire against the drink’s popularity. For one thing, improved distillation processes and the advent of aged spirits offered a bevy of increasingly palatable alternatives, dissolving the need to temper spirit with citrus and spice. In America, where the taste for punch was first to fade, the industrial age added a sense of urgency to all activities, including drinking. The practice of preparing punch, which often included waiting a period of time for the citrus-and-sugar oleo-sacchrum to steep, became the focus of holidays and ceremonies, rather than a daily undertaking.

Today, however, the ritual of drinking from the traditional punch bowl is once again on the rise and cocktail programs devoted to it can be found dotted across the country. At Austin’s Olamaie, for example, punch is so central to the menu that the selection varies daily. New York’s Prime Meats similarly offers a daily punch, which is generally better-suited to the modern palate than the brandy- and arrack-based punches of centuries-past in the case of their So Long, Sweet Summer, the drink’s traditional elements—citrus, sugar and spice—are all in play, but so too is a dose of spicy, barrel-aged gin, and bitter Cocchi Americano, for a 21st-century take on the most classic of drinks.

Here, some of our favorite historic punches and their modern interpretations.

In keeping with the original formula of spirit, citrus, oleo-saccharum and tea, the Philadelphia Fish House and Charles Dickens’ punches are among the most classic of the bunch, each drawing on a base of brandy and rum—the latter (bonus) set on fire. Many modern interpretations riff on that original template just slightly, adding in sherry and falernum, in the case of Ferdinand & Isabella’s Punch, or a hint coffee liqueur, which Caitlin Laman employs in her rich and smoky Dorothy’s Delight. Less conventional still is the Smoochin’ Under the Clock Tower, which calls on reposado tequila and cumin-scented kümmel for an especially savory variation that can be served hot or cold.

While all of the above punches include a hefty dose of red wine, they vary in flavor and strength. Among the strongest are the wine- and cognac-driven Daniel Webster and Hannah Wooley punches, which are also among the most historic. The more modern Painful Punch, which gets a dose of sweetness from pineapple juice, draws on this formula, too, but dials back on the ratio of spirit to wine. Then are some punches that nix the spirit altogether the Victorian-era Smoking Bishop offers a heavily spiced, hot blend of sweetened port and red wine, while the low-ABV Queen Charlotte Punch sees wine blended with lemon and orange juices and raspberry gomme syrup. Topped with soda water and served over ice, it’s an appropriately seasonal—and far less spirituous—punch for a crowd.

A favorite of Kind George IV, the historic Regent Punch combines a variety of spirits—Batavia arrack, Cognac and Jamaican rum—with green tea, pineapple juice and a light dose of Champagne. Modern recipes, like Martin Cate’s Hibiscus Punch Royale and Prime Meats’ So Long, Sweet Summer, often opt for a larger dose of sparkling wine, whereas other recipes call on bubbly alternatives. Meanwhile, the Poor Richard, a cranberry-flavored punch, gets topped with dry cider and Damon Boelte’s gin- and sherry-based Parish Hall Punch calls on a combination of cider, ginger beer and soda water for an especially bright, low-ABV variation.

Sweet Red Berry Fruit Tea Wine (25p a bottle)



  • 20 Red Berry Fruit Tea Bags For best results I would recommend using the supermarket own branded ones
  • 1.5 Kg Sugar (for a dryer, less sweet wine use 1.2Kg)
  • 1 tsp Wine Yeast




I hope you have enjoyed this simple and tasty recipe, please share your photos and comments about your finished wine on my social media here: Facebook YouTube Instagram Twitter

Here are links to the products I was talking about in this video:

Plastic DemiJohn and Airlock set:

How to Make Kalimotxo (That Is, Red Wine and Coke)

Cheap and easy, it's the perfect drink for a certain mood.

red wine (preferably something Spanish and dry)

Ounces aside, what matters is that you have a 1:1 ration of red wine and Coke.

Kalimotxo is a slow-burn kind of drink. Upon your first-ever sip, you'll probably recoil at the taste, which can be accurately described as cherry cough syrup with Splenda. Or, for the 7/11 crowd, cherry Slurpee blended with Coke Slurpee. Mixing equal parts cheap red wine&mdashthe cheaper, the better, and if it's from a box, bullseye&mdashwith Coca Cola doesn't leave room for flavor nuance. But like most cheap and easy drinks, you'll build up a tolerance and then a hearty appreciation. Soon enough, you'll have reached fiery passion.

To make it, you could find dry Spanish wine instead of using the dregs of whatever bottle you uncorked two nights ago. You could measure out Coke with a jigger like a real asshole. You could slice off a lemon wedge to cut the sweetness. But the soul of Kalimotxo will always be cheap and easy, so don't overthink it. In fact, underthink it. That's the whole point.

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A Little History

Kalimotxo originated in the Basque region of Spain, allegedly when festival-goers in the '70s realized their wine had gone funky and decided to doctor it with cola. It's still enjoyed most in that region but has bled across the rest of the country, which is why you probably know an American who studied abroad there and wholeheartedly swears by the drink&mdashhowever unfathomable it may seem. "Kalimotxo" is the Basque spelling, though you might know it as "Calimocho," as it's spelled widely across Spain, or just plain "red wine and Coke."

If You Like This, Try These

If you squint your eyes and screw up your nose, you could almost see Kalimotxo as a more achievable offshoot of Sangria. Almost. We put it more squarely in the "Coke drinks" category. Also in that category are the Cuba Libre (rum, Coke, lime), the rum and Coke (rum, Coke), and the Long Island Iced Tea (everything, Mexican Coke).

The beauty of punch making, is its simplicity. Just dump and serve!

You can dump-and-serve this punch as-is, or dress up your punch bowl with orange slices, fresh cranberries, and cinnamon sticks!

Notice I used a good boxed wine in this wine punch recipe.

Since it’s blended with other ingredients, there’s no need to buy expensive bottled wine, if you find a boxed brand you like!

Kalimotxo Red Wine and Cola Cocktail Sangria Spritzer

My summer tapas series continues with this 2-ingredient cocktail called the Kalimotxo. I started the tapas series this past week with my Pan Con Tomate and a post on what Tapas is and now continue with a cocktail to wet your whistle.

If you have never heard of a Kalimotxo, it&rsquos ok. I will tell you all about it and how I came to know of it.

Another Spanish legend, seems like all I have are Spanish legends, tells of servers mixing red wine that is not up to par with leftover cola. Like a Cuba Libre made with wine instead of rum.

The drink servers in the tents are called &ldquotxosna&rdquo in Basque festivals and they mix the sour/subpar wine and cola and name it after two friends, Kalimero and Motxo, now Kalimotxo.

Don&rsquot worry about trying to pronounce it with the t and the x separately because the &ldquotx&rdquo makes a &ldquoch&rdquo sound as in chicken. Sound it out like this: Cal-E-Mo-Cho.

If you&rsquod rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas &ndash and get straight to this delicious recipe &ndash simply scroll to the bottom of the page where you can find the printable recipe card.

I learned of the Kalimotxo while watching The Real Housewives of New Jersey. A few of the ladies from Italy, or Italian descent, would drink red wine and Coke at lunch.

After a few episodes, I just knew I had to try it. I thought it a little strange but totally intrigued!! Who wouldn&rsquot be. I love red wine, especially Pinot Noir, and the thought of a new cocktail made with it got me a little excited.

Now I have tried weird combination before. Remember the Laverne and Shirley show? They drank milk and Pepsi together.

Sounds strange but I tried it. It tasted good going down but not so good coming back up if you get my drift. The Kalimotxo tastes great going down and it stays there!

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.

You can also think of this Kalimotxo cocktail as a sangria of sorts. Sangria is wine mixed with juice and brandy and this mixing of the red wine with cola is very similar to it.

The cola has the caramel flavors and the sweetness as the mixers do which is perfect to balance out the sour or tart wine.

Kalimotxo is typically served in short glass tumblers like these. Plenty of ice is added, then the red wine and cola. In other areas, the Kalimotxo is served in taller glasses. A hint of mint tops off the combination!

If you are not fond of cola, a sweet sparkling water will do the trick. I love the caramel flavors of the cola with the rich, cherry flavors of the wine.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

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I always have half-empty cans of soda lying around thanks to my kids, and thanks to my hubby I have an endless supply of red wine. The two never go to waste in my house thanks to this easy recipe!

If you have some rosé or red wine lying around whip up a Watermelon Rose Frosé this sangria from Platter Talk, or this Slow Cooker Sangria from The Foodie Affair for the winter.

Whether you think I am totally off my rocker or not, you must try the Kalimotxo cocktail. You will love it with all the other tapas.

Red Wine Holiday Punch

I’m pretty proud of the level of holiday cheer I’ve been able to display so far this season. I think it’s safe to say that my usual grinchiness will not be rearing its ugly head. I attribute my change in attitude to being extremely organized and abiding by my new holiday checklist.

As flexible as my profession requires me to be, I tend to excel when I’m able to stick to a specific plan.

Checklists aren’t just for work. I’m a checklist-aholic and love to list out every aspect of my life. Call me crazy, but it really helps keep me from becoming overwhelmed, and the holidays are no exception. Here’s my checklist for having the most fabulous holiday season ever.

1. Decor: One part of the holidays I have always loved is setting up our Christmas tree and other holiday decor. Although we’re skipping the outdoor lights this year due to our impending move, I’ve gone full force on the interior of our house.

Wreaths, figurines, reindeer shaped marquee lights, garlands, and tons of holiday candles are only the beginning. I’ve even busted out the “fancy” dishes.

My friend Val and I measure our holiday cheer by the number of bins of decor we unbox each year. I’m hoping to level up to 3 bins this year, while Val is pushing ten bins! (Her house is way bigger than mine)

2. Cute wrapping paper: I don’t love the shopping aspect of holiday gifting, but I love the wrapping portion. My high school friend, Jenny and I frequently discuss the imaginary wrapping paper store we plan to open someday. Nothing makes my heart lighter than a beautifully wrapped gift.

3. Cookies: Each year I select a day that I dub “cookiepocalypse” where I bake dozens of cookies to gift to my neighbors, pool guy, housekeepers etc. It’s nearly impossible to feel grouchy when you’re surrounded by tons of delicious cookies.

4. Festive Activities: Holiday parties, light displays, ice skating (a rare novelty in Southern California)……it’s not a fully festive holiday season without attending at least a few activities like these. So far I’m hoping to check out holidays at the zoo, a food blogger potluck, a holiday party with one of my clients, and a farewell bar crawl for The Hubs in addition to our usual Christmas Eve white elephant party.

5. Special Occasion drinks: Holidays are the perfect time to mix up some special occasion drinks, and bust out the fancy punch bowl. This year I’m absolutely loving this red wine holiday punch made with Riunite Lambrusco. This wine comes from Italy and is approachable and easy to drink while still adding a note of specialness to any occasion. Great on its own, or mixed up into a fun holiday punch cocktail. (Please drink responsibly)

6. Friends, Family and Dogs: A celebration means nothing without someone to share it with. I’m relishing every last bit of joy this final holiday in San Diego by spending as much time with my loved ones as possible. Cookies, decorations, beautifully wrapped gifts, festive cocktails, and events are just icing on the cake. Who you’re sharing your time with is the most important checklist item of all.