2 cups (500 ml) red wine

3/4 cup (180 ml) sugar

1 cinnamon stick

1 star anise

1 clove

In a saucepan, bring all the ingredients to a boil. Simmer over medium heat for about 20 minutes or until the wine is slightly syrupy.

Strain and let cool. Cover and refrigerate until completely chilled, about 3 hours. Add water, as needed, if the syrup seems too thick.

Pour about 30 ml (2 tablespoons) of syrup in a champagne flute and fill with champagne or sparkling wine.

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