Heat cloves, peppercorns, allspice, and cinnamon sticks in a skillet over medium heat. Allow to heat and crackle, but do not burn. When the aroma is fragrant, remove from heat.

Heat a dutch oven or stockpot over low heat. Add the wine, agave, brown sugar, cider, juice, liqueur, tequila, orange slices, and toasted spices into the pot and stir to combine. Simmer, covered, for at least an hour.

After an hour, strain the mixture and return to the pot without the spices.

Serve in glasses rimmed with a mixture of sea salt, sugar, and orange zest and garnish with a fresh orange slice and cinnamon stick.

Enjoy!