Remove rind from 1 orange in a long strip with a vegetable peeler, stud cloves along rind, place in a jug. Peel remaining oranges (discard peel), coarsely chop, add to jug with lemon, sugar, cinnamon, brandy and Poncho Caballero. Refrigerate overnight to infuse.
Add ice cubes and red wine to jug, top up with soda to taste and serve immediately.
Note Javier prefers to use Carlos III Solera Reserva brandy.
Ponche Caballero is an orange-flavoured liqueur. Substitute with
another orange-flavoured liqueur. Both are available from select