Zingy citrus, nicely spiced and half the amount of sugar as a standard recipe, this is a different take on a winter classic, extremely popular at our pop-up events.

5 servings 

750ml red wine (full bodied)

100g sugar

50ml hot sauce

1 lemon (peel & juice)

1 orange (peel & juice)

4 cloves

1 star anise

1 cinnamon stick

1. Put the cinnamon, star anise, cloves, lemon (peel & juice), orange (peel & juice), sugar and a splash of wine on in a pan on a low heat. Patience is key here stir occasionally and let it reduce to a syrup consistency (15-20 minutes)
2.  Add the wine and hot sauce, heat until you reach a gentle simmer then turn off, (important to not let this boil as the alcohol content will reduce ad that’s silly.)
3. Serve in your chosen vessel and garnish with some fresh orange & a slice of chilli.