ABSTRACT
Take a bottle of Claret (or of Burgundy), add sugar to taste and either a pinch of powdered cinnamon or a stick of cinnamon, which you remove before drinking. Bring the wine slowly to the boil, and when you see it approaches the boiling point, and before it boils, remove it from the fire and serve in wine glasses, each one containing a slice of lemon, over which you pour the hot wine. It is advisable to use rather thick glasses.
