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15 juniper berries
7 green cardamom pods
1 bottle (750 mL) red Zinfandel
1/4 cup turbinado sugar
3 kumquats (halved)
1/2 orange (sliced)
1/2 Meyer lemon (sliced)
1/2 ounce (1 tablespoon) Grand Marnier or other orange-flavored liqueur
Orange or lemon slices, for garnish


Combine juniper berries and cardamom pods in a cheesecloth sachet. Heat Zinfandel, sugar, kumquats, 1/2 orange (sliced), 1/2 Meyer lemon (sliced), and spice sachet over medium heat until sugar dissolves, about 5 minutes.

Remove sachet and fruit; discard. Divide among 6 mugs or heatproof glasses. Stir Grand Marnier or other orange-flavored liqueur into each. Garnish with orange or lemon slices.