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1
Place the juniper, allspice, anise, and coriander in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes.
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2
Remove to a medium bowl.
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3
Using a vegetable peeler, remove the zest from the grapefruit and add it to the bowl.
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4
Add the wine and stir to combine.
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5
Cover the bowl with plastic wrap and let it sit at room temperature for 3 hours or refrigerate for up to 1 day.
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6
Meanwhile, make the nonalcoholic white wine infusion.
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7
When the red-wine mixtures done infusing, set a fine-mesh strainer over a pint jar and strain the infused wine into the jar; discard the contents of the strainer.
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8
Use the infusion immediately or seal the jar and refrigerate it for up to 1 month.
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9
Place the juniper, anise, and coriander in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes.
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10
Remove to a medium bowl.
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11
Using a vegetable peeler, remove the zest from the lemon and add it to the bowl.
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12
Add the wine and stir to combine.
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13
Cover with plastic wrap and let sit at room temperature for 3 hours or refrigerate for up to 1 day.
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14
When the mixtures done infusing, set a fine-mesh strainer over a pint jar and strain the infused white wine into the jar; discard the contents of the strainer.
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15
Use the infusion immediately or seal the jar and refrigerate it for up to 1 month.
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16
Place a cocktail glass in the freezer to chill for 5 minutes.
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17
Place 1 ounce of the red wine infusion, 1 ounce of the white wine infusion, and the Sanbitter in a cocktail shaker filled halfway with ice.
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18
Stir briskly with a barspoon until thoroughly chilled, about 30 seconds.
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19
Strain into the chilled glass.
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20
Garnish with the orange twist and serve immediately.
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21
Refrigerate the remaining wine infusions for up to 1 month.
