Mulled Claret

• 2 oz. Sugar syrup
• 1 750-ml. bottle Bordeaux (red)
• 1 pt. Ruby Port
• 1 cup Brandy
• 7 whole cloves
• Several cinnamon sticks
• 1/2 tsp grated nutmeg
• Lemon peel

Dissolve sugar in a flaming pan. Add ingredients and mix on low heat. Serve when hot. Serves about 10.