[color=darkred]Glint Wayne "Classic"[/color] dry red wine - 1 bottle. carnation - 6-7 pieces nutmeg - a pinch water - 1/3st. sugar - 1-2 tbsp 1. Cloves and nutmeg add water (I filled in Turku), bring to a boil and cook for 1 min. turn Off and let stand for 20 minutes. 2. Pour the wine into a saucepan and heat on low heat. When the wine is warm, pour it in our spicy water (in my case from the Turks) + sugar. To heat again, but do NOT bring to a BOIL. Serve hot, garnished with a glass (Cup) a slice of lemon.

[color=darkblue]Clays TWAIN's "Scheherazade"[/color] semi-sweet red wine - 1.5 liters brandy - 200ml. sugar - 200g. lemon - 2pcs. cinnamon and cloves - to taste 1. In a saucepan pour the wine + sugar, bring to a boil, BUT do NOT BOIL!!! 2. Then add the wine the chopped lemon (slices), pour in the cognac and let stand 15-20 minutes. Pour the mulled wine cups (glasses), decorate as desired. Also, if you wish to remove the lemon and spices (I removed).

[color=green]Mulled wine "Jamaica"[/color] water - 1tbsp. port - 150-200 ml. dry red wine - 1 bottle. cinnamon - 1 stick (or to taste if ground) cloves - 6-7pcs. pepper Jamaican (fragrant) - 6-7 mountains. sugar - 2-3st. l lemon - 1 PC. 1. Pour water into a pot + spices and bring to a boil, turn off and let stand for 20 minutes. After this spicy water is poured into wine (spices first remove). 2. Pour in the wine, the port wine and add the sugar, bring to a boil, BUT do NOT BOIL!!! Pour into glasses or cups and serve, garnished with a lemon wedge.