1 (750 ml) bottle Bogle Essential Red
¼ c. brandy
¼ c. Cointreau
1 orange, sliced, unpeeled
1 orange, for zesting
⅓ c. honey
6 whole cloves
2 cinnamon sticks
2 star anise
1 two-inch piece of ginger
Combine wine, brandy, Cointreau, orange slices, honey, cloves, cinnamon sticks, star anice and ginger in a medium saucepan. Bring to a boil and simmer over low heat for 20 minutes. Using a vegetable peeler, cut several wide slices of orange zest and set aside.
Through a strainer, ladle warm wine into mugs or heatproof glasses with a slice of orange zest.
