Add the cherries and clove syrup to a mixing glass and muddle. Add everything else, then dry-shake. Shake with ice and strain into a chilled wine glass. Garnish with grated nutmeg.
After working on wine-and-beer cocktails at Ravi DeRossi's wine bar around the corner from PDT, Jane Danger created this sangaree for our winter menu. —Jane Danger, Winter 2007