Vin chaud à l’orange (Hot Burgundy with Orange)

Ingredients

• 300 grammes lump sugar
• 1 1/2 litre boiling water
• 1 orange zest
• 1 bottle burgundy

Instructions

1. Pour a litre and a half of boiling water over 300 grammes of lump sugar.
2. Add an orange zest and let it infuse for a quarter of an hour.
3. Remove the zest.
4. Mix a bottle of heated Burgundy into the infusion.
5. Serve with a round of orange in each glass.