Hot Port Sangaree

• 15 ounces ruby port
• 2 ounces pomegranate molasses
• 3 1/2 ounces simple syrup (see note)
• 3/4 ounce fresh lemon juice
• 5 dashes orange bitters
• 3 dashes Angostura bitters
• 12 strips lemon peel, pith removed, for garnish

1. In a 750-milliliter bottle, combine all ingredients except lemon peel.
2. If the sangaree is not being served immediately, it may be kept, tightly corked, in refrigerator up to a week.
3. To serve, pour 4 ounces sangaree and one lemon twist for each serving into a small pot.
4. Heat until just before boiling.
5. Strain into a small mug or teacup and garnish with a fresh lemon twist.

port, pomegranate molasses, simple syrup, lemon juice, orange bitters, bitters, lemon

Taken from cooking.nytimes.com/recipes/1013700 (may not work)