Boil 4 cinnamon sticks, 1 tsp. whole cloves, 1-1/4 cups sugar, 4 lemon slices and 1/2 cup of water for 5 minutes. Heat 1 cup pineapple juice, 6 cups dry red wine, 1/2 bottle Raspberry Claret, and 1 cup dry sherry. Add strained sugar syrup and float with thin slices of lemon in each mug.
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