Penfold Rawson's Retreat Recipe

Combine the demerara sugar and 60 ml water in a small saucepan over medium heat. Stir until the sugar dissolves and bring to a gentle simmer.

Add the whole cloves, 1 cinnamon stick, 1 orange peel piece (no pith) and 1 star anise to the syrup. Simmer gently for 5 minutes to infuse flavors — do not boil vigorously.

Remove from heat and let the syrup steep with the spices for an additional 10 minutes to intensify aroma.

Strain the syrup through a fine mesh sieve into a clean container, discarding solids. Allow the syrup to cool to room temperature.

Pour the entire bottle (750 ml) of Penfolds Rawson's Retreat Cabernet Sauvignon into a large pitcher or mixing bowl.

Add 120 ml brandy to the wine and stir gently to combine. The brandy raises alcohol and adds depth and fruit-forward richness.

Add the cooled spiced demerara syrup to the wine-brandy mixture. Start by adding 60 ml (about half) and taste; add up to the remaining amount if you prefer sweeter, richer notes.

Whisk in 30 ml fresh lemon juice to brighten the blend and balance sweetness.

Add the remaining orange peel piece, remaining cinnamon stick and remaining star anise to the pitcher for continued infusion while chilling.

Cover the pitcher and refrigerate the fortified wine for at least 2 hours, preferably 4–6 hours, to allow the spices and citrus to meld with the wine and brandy.

If short on time, place the covered pitcher in an ice bath for 30–45 minutes, stirring occasionally to speed cooling and flavor melding.

On the Rocks (casual)

Fill rocks glasses with ice. Remove large spice solids from the pitcher and give the drink a gentle stir. Strain the fortified wine over the ice, dividing evenly among 4 glasses. Garnish each with an orange wheel and a cinnamon stick.

Light Spritz (longer, refreshing)

For a lighter, longer serve, fill highball glasses with ice. Pour 150–180 ml of the fortified wine into each glass, top with 60–80 ml chilled sparkling water, stir gently. Garnish with orange twist and cinnamon stick.

Leftovers: Keep covered in the refrigerator up to 5 days. Remove whole spices before storing to prevent over-bittering. Re-chill before serving.