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.
- In a mug or heatproof glass, stir the port, sugar and juices together with the cinnamon stick, leaving the cinnamon in the vessel.
- 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)