Photo by Nicole Lang Serves15-20 servings from Mattias Hagglund of Heritage, Richmond, VA Ingredients 1 750 ml bottle fruity red wine1 750 ml bottle spicy, but not super tannic redZest of 2 oranges Zest of 2 blood orangesZest of 1 lemon12 cinnamon sticks, toasted20 whole cloves, toastedSeeds of 12-15 cardamom pods, lightly toastedTurbinado sugar to taste½ bottle (375 ml) vodka½ bottle (375 ml) Aalborg aquavitAlmonds for garnishRaisins for garnish Directions Combine wine and toasted spices in a pot. Add zest and set over medium heat. Simmer 7-10 minutes, then let sit until spice level fits your taste. Add sugar to taste and when dissolved take off heat and strain through cheesecloth. Mix in vodka and aquavit. Pour into heat-safe glasses with almonds and raisins at bottom.