Crush the spices in a mortar. Fill with 1 l of wine and infuse for at least 3 days. Before use, pour through a sieve and sweeten with sugar.
The recipe probably dates back to 1753. The wine, drunk hot or possibly cooled, warms and strengthens the immune system and aids digestion. Mixed with vinegar, it also makes a marinade.
Tip: Always use aromatic spices to refine your dishes!
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