This punch is a refreshing, fruity base for a number of summer cocktails, including the Avery Island Sangria and Avery Island Martini.
- 1 (750 ml.) bottle red wine, preferably Rioja
- 4 cups sugar
- 3 oranges, cut in half
- 2 lemons, cut in half
- 1⁄2 lime
- 2 tsp. cinnamon
- 2 tsp. habanero Tabasco sauce
Combine wine, sugar and fruit in a medium sauce pan. Bring to a simmer over medium heat; let simmer for 15 minutes. Remove from heat and strain off the fruit, making sure to press all of the liquid from the rinds. Whisk in cinnamon and let rest at room temperature. After it has cooled, add in the Tabasco sauce. Transfer the finished mixture to a 1 quart pitcher. Chill until ready to use.