Prep 2 mins
Cook 10 mins
Adapted from a recipe in A J Rathbun's _Dark Spirits_, as reprinted by Braiden Rex-Johnson at Al Dente http://bit.ly/838o5s This is essentially a mulled wine. For the simple syrup, mix equal parts (by volume) sugar and water; heat until the sugar dissolves. It will keep in the refrigerator... well, forever.
- 3 cups dry red wine (such as Cabernet Sauvignon)
- 2 cups tawny port
- 1 cup brandy
- 1⁄2 cup simple syrup
- 1 piece orange peel, 1-inch wide and 3-4-inch long
- 3 whole cloves
- 1 cinnamon stick
- Combine everything in a small saucepan. Heat gently without bubbling at all until hot and fragrant, about 10 minutes. Stir frequently. Remove the solids and serve in heavy mugs.