Grog with Rum, Lemon and Cloves

Start making this grog with rum by preparing the lemon. Thoroughly wash it with hot water and pat dry. Cut half into thin slices for garnish, then squeeze fresh juice from the other half - you will need about two tablespoons of juice.

Prepare four heat-resistant glasses or mugs suitable for hot drinks and rinse them with hot water so they warm up and do not crack when the hot liquid is poured in.

Pour 800 ml of water into a saucepan, add the cloves and bring almost to a boil. Reduce the heat and let the cloves steep briefly for about 3 to 5 minutes so the water absorbs the spiced aroma.

Stir the sugar into the hot water and mix until completely dissolved. Remove the saucepan from the heat so the temperature drops below boiling point, the rum should not boil, so it retains its aroma.

Add the dark rum and fresh lemon juice to the saucepan. Stir briefly and taste. Add a little more sugar or a drizzle of honey if needed, or season with a pinch of ground cinnamon.

Ladle the hot grog into the warmed glasses, making sure each glass receives approximately two cloves from the saucepan.

Place a slice of fresh lemon in each glass and garnish with a star anise to taste. Serve immediately while the drink is hot and aromatic.