Pour all the port wine into a large stockpot with a tight-fitting lid and warm over medium heat until it’s just below simmering.

Stir in the bourbon and dark rum, then continue heating until the mixture is steaming hot but not bubbling.

Lower the heat, cover the pot, and let the glogg infuse for about 30 minutes—this helps the flavors marry for a smooth finish.

Serve in heatproof glasses or mugs with optional cinnamon sticks or orange slices. Store any leftovers in the original bottles with their caps.