Preparation

Melt the sugar in a saucepan over medium heat and leave to caramelise. Deglaze with red wine and STROH and stir the sugar again to dissolve.

Cut the orange and lemon into slices, lightly press the cardamom pods and add everything together with the remaining spices to the mulled wine. Leave to infuse for 15-20 minutes over a very low heat and season to taste.