1 bottle (3 cups) fruity red wine
6 whole cloves
3 allspice berries
6 whole black peppercorns
1 star anise
1 cinnamon stick
½ cup sugar
¼ cup Triple Sec
With a citrus zester, or very fine grater, zest the bright orange part of the peel only. Using a citrus reamer, juice orange.
In a medium pot, combine orange zest and juice, wine, cloves, allspice, peppercorns, star anise, cinnamon stick, sugar and triple sec. Place over medium heat and stir until sugar is completely dissolved.
Reduce heat to low and allow to barely simmer for about another 30 minutes. Using a canning funnel, pour into a French press to strain and serve. Serve hot, with additional cinnamon sticks for garnish.