As the British nights get darker and colder, my thoughts always head for the high ground, occasionally aiding the reminiscences with some memory jogging glühwein. Or should that be memory curdling? Anyway, there’s no getting away from the fact that a hard day’s skiing is always best capped with a glass or two of some steaming alcohol based beverage. Aches vanish, Black Runs are waltzed down with eyes shut, and Morzine sits there waiting for your return.

But how to recapture that moment? Bring forth my favourite glühwein recipe (actually it’s based on Norwegian Glug with an Austrian tweak, but perfected in Chamonix).

What you need.

Four 75cl Bottles of Red Wine.

A few glugs of Port, or Jagermeister.

A couple of cups of fine Light Brown Sugar – more if you’re using some wine of dubious parentage in the ‘3 bottles for nine quid’ style.

A good sprinkling of cloves (whole only).

Six or Seven Cinammon sticks, halved.

Two good sized Oranges.

One Lemon.

Two cups of Orange Juice.

Eight – Ten teaspoons of All Spice.

What you do.

Before we start – on no account are you to let this concoction boil, understood?

Ok… Fill a good sized pot with the wine, and place on a low heat (I’m watching).

Thick cut the Oranges & Lemon, stick the cloves into the rind, then lob into the pot.

Add the Cinnamon and the All Spice.

Next in is the Port and Orange juice, followed by the sugar. Brandy or Vodka also has it’s place, depending on your tastes.

Stir the whole shebang for about half an hour. You can taste test it a this point, and if your eyes screw up add more sugar.

Give it another half an hour, with the occasional stir.

Finally, add friends, imbibe, and look forward to the next holiday.

For an alternative Glühwein quickie fix> Glühwein