3/4 cup (180 ml) sugar

Grated zest of 1 lemon

Grated zest of 1 orange

1/2 cup (125 ml) lemon juice

1/2 cup (125 ml) orange juice

1 1/2 cups (375 ml) mineral water, chilled

18 ice cubes

1 bottle (750 ml) Mexican red wine, chilled (L.A. Cetto Petite Sirah, for example)

In a saucepan, combine the sugar, zest and juice. Bring to a boil. Remove from the heat and stir until the sugar has dissolved. Pour into a pitcher and refrigerate for about 2 hours. Strain if desired.

Just before serving, add the mineral water to the citrus syrup.

Put 3 ice cubes in each of 6 highball glasses. Partially fill the glasses with the syrup mixture, then top off with red wine, pouring gently to create two distinct layers. Stir before drinking.

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