Serves 4:

1 bottle (750 Ml) Moscato Red Wine
Juice of One Orange
Slices of Oranges
1 tablespoon Lemon Juice
1 Stick Cinnamon
2 Cloves
2 Star Anise
1/4 cup Light Rum
1-3 Tablespoon Maple Syrup
Overproof Rum
Orange Slices for garnish

Casseroles, Boxcutters, Strainer, Ladle, Saucers, Tablespoons, Rocks Glass, Cup.

1. Combine Wine, Orange Juice, 3-4 Slices of Oranges, Lemon Juice and Spices in a medium Pot and slowly heat to an almost-simmer temperature but be sure your liquid won't boil. Taste for sweetness; if desired, add 1-3 Tablespoon Maple Syrup according to taste. Allow wine to infuse for 10-15 minutes, take off heat and let the liquid cool off and refrigerate if you do not make cocktails immediately. You can either strain your wine as soon as you take it off the heat or right before step 2 which will result in stronger flavored spiced wine.
2. Strain your spiced wine if you haven't done so already. To assemble the cocktail, pour about 3/4 cup spiced wine per Rocks Glass (four glasses total) over Ice, add about 1 Tablespoon of Rum (or more, to taste) and orange slices and enjoy as is or flambé as per Step 3.
3. To flambé your cocktails, dip a slice of orange (and a star anise) in Overproof Rum, carefully add to your glass (make sure the orange slice stays on the surface; you can always pour a little extra alcohol on top of the orange slice before lighting it), then light on fire and enjoy! Allow your cocktail to cool off before drinking it.