- 3 ounces ruby port
- 1 teaspoon brown sugar
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon freshly squeezed orange juice
- 1 cinnamon stick
- Water just off the boil
- 1 1-inch-wide ribbon of orange peelstudded with 3-5 cloves.
In a mug or heatproof glass, stir the port, sugar and juices together with the cinnamon stick, leaving the cinnamon in the vessel. Add hot water to fill, and garnish with the clove-studded orange peel.