For Leah.


1 bottle of the very best light red (preferably Spanish) wine you can afford, well chilled

1 bottle of lemonade, chilled in the freezer until semi-frozen

Juice and zest of a lemon

Juice and zest of an orange

1 peeled, cored and finely sliced green apple, rubbed in lemon

2 cinnamon quills

1-2 teaspoons golden caster sugar

100mls the best Brandy you can afford

Segmented orange and lemon

3 cloves

Few sprigs of mint


In a mortar, gently crush the lemon and orange zest with the sugar and a little of the juice until it forms a slurry and the sugar dissolves.  Add the cloves and leave to sit in a warm place for about 10 minutes.

Decant the wine and lemonade in equal parts into a serving jug, decanter or carafe. Using a glass cocktail stirrer or a long knife stir in the sugar, juice and zest mix, stirring carefully to combine.

Add the cinnamon quills, mint, segmented fruit and Brandy and chill well before serving with plenty of crushed ice, sprigs of mint and slices of apple.