Courtesy of Bernice Louie Indigenous World Winery
2 bottles of Hee-Hee-Tel-Kin Red Blend
500 ml water
5 cm chunk of ginger
4 apples, chopped
2 lemons, zest and juice
1 litre bottle ginger ale
4 cinnamon sticks
Put all ingredients into a large pot. Bring to a boil on medium heat.
Turn down and let simmer for one to four hours.
The longer you leave it, the more intense the infusion will be, and the lower the alcohol content.
Pour into mugs, garnish with a chunk of apple and a cinnamon stick and serve.