375mL Bloody Shiraz Gin
375mL ruby port
750mL red wine
500mL water
0.5 cup brown sugar
0.25 tsp freshly grated ginger
0.25 tsp freshly grated nutmeg
0.25 tsp ground allspice
4 oranges
20 cloves

1. 1. Pre-heat oven to 175ºC
   2. Wash and pat dry oranges; pierce and stud each with five cloves
   3. Place pierced oranges on a baking sheet and roast until browned all over (about 75 minutes)
   4. Add remaining ingredients to a pot, bring to a simmer and stir to dissolve spices
   5. Slice oranges in half, squeeze juice into simmer mixture and stir
   6. Warm to desired temperature
   7. Ladle the cocktail into your favourite vessel and garnish with clove-studded orange wedge