But as this recipe will show, it’s a relatively simple task, and the result is an absolute treat. A historic one from the retrospective book The Nine Ages of Justerini’s, this is a recipe for mulled claret.

La chaim!

Ingredients

1 quart of claret (we recommend Justerini’s 61 Reserve Claret)
1 sliced orange

12 lumps of sugar

6 cloves
1 pint of water

1 wineglass of Curaçao

1 wineglass of brandy

Grated nutmeg

Method

Pour a quart of claret into a saucepan and add a sliced orange, 12 lumps of sugar and six cloves; bring these nearly to the boil.
Boil a pint of water and add to the mixture.
Add one wine glass of Curaçao and one of brandy, then pour into glasses and grate the nutmeg on top.

Et voilà!