Port Toddy

• 3 ounces ruby port (I like Fonseca or Taylor Fladgate, either of which would be good for the punch)
• 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 peel studded with 3-5 cloves.

1. In a mug or heatproof glass, stir the port, sugar and juices together with the cinnamon stick, leaving the cinnamon in the vessel.
2. Add hot water to fill, and garnish with the clove-studded orange peel.

port, brown sugar, freshly squeezed lemon juice, freshly squeezed orange juice, cinnamon, water

Taken from cooking.nytimes.com/recipes/1015771 (may not work)