Using a vegetable peeler, remove the zest from a medium orange in wide strips, taking care to avoid the white pith; set aside. Juice ½ the orange and set the juice aside.

Combine ¾ cup water and ¼ cup turbinado or granulated sugar in a large, nonreactive saucepan and boil until the sugar has completely dissolved. Reduce the heat and add 10 to 20 whole cloves, 2 cinnamon sticks, 2 whole star anise, orange zest, and orange juice. Simmer until a fragrant syrup forms, about 1 minute.

Reduce the heat further and add 1 (750-milliliter) bottle dry red wine. Let it barely simmer for at least 20 minutes but up to a few hours. Keep an eye out so that it doesn't reach a full simmer.

Strain and serve in small mugs, adding a shot of rum or amaretto and garnishing with the orange peel and star anise if desired.