To make mulled wine: Toast spices in a heavy-bottomed stock pot. Add orange peel, orange juice, sherry, ruby port, sweet vermouth and red wine. Bring to a boil, then reduce to a simmer and add citric acid powder and sugar. Simmer uncovered for 30 minutes, then strain through a chinois to catch large pieces of the spices. Then strain through a wet coffee filter. Store in an airtight container in the refrigerator and use within 4 weeks.

To make datil citrus dust: Pour 1 cup simple syrup into each of 5 small bowls. Add each ingredient to 1 bowl and coat thoroughly. Place contents of each bowl  into a dehydrator set at 135° for 2-3 days, until all of the moisture has been extracted. Place each dried ingredient separately in a high-powered blender or spice grinder and grind into a fine powder. Be careful when grinding the candied datils; you might want to wear a respirator and eye protection. Place each of the ground powders into separate containers.

To make datil citrus garnish: Place all ingredients in blender or spice grinder and blend until thoroughly combined. Store in an airtight container and use within 2
weeks. The mixture will last longer if you put a desiccant packet into the container.

To make each cocktail: Brush the side of a champagne flute with simple syrup and sprinkle datil citrus dust on side. Add ice and remaining ingredients except sparkling rosé wine to a cocktail shaker and shake until well combined and chilled. Add sparkling rosé wine to cocktail shaker and strain into flute garnished with datil citrus dust.