2 bottles claret
3/4 cup sugar
2 strips of lemon peel stuck with 2 cloves
1-inch piece of cinnamon stick
Garnish: lemon slice
1. In an enamel saucepan, combine the claret, sugar, clove-studded strips of lemon peel, and the cinnamon stick. Bring the mixture just to the boiling point over low heat, stirring constantly to dissolve the sugar, and strain it. Stir in the lemon juice.
2. Pour the wine into eight 10-ounce heat-proof mugs, rinsed first with boiling water, and garnish each drink with a lemon slice.