Wash and peel 2 lemons, cutting into large strips (use only the peel, not the white pith beneath it). Juice all 6 lemons (including the 2 you peeled), for a total of about 1½ cups freshly squeezed lemon juice. (Please take the time to squeeze lemons; don’t use the bottled lemon juice, says Ferris-Bennett, as it imparts a bitter flavor.)

In large saucepan, combine lemon peels, candied oranges, cloves, nutmeg, rosemary sprig, and 2 cinnamon sticks with honey and water. Place over medium heat and bring to a boil. Reduce heat and simmer an additional 10 minutes. Remove from heat and strain through a fine strainer or several layers of cheesecloth. Return to stove over low heat and add lemon juice and cider. Heat until hot but not boiling over, then remove from heat.

Divide mulled cider into 4 clear, heat-resistant mugs, adding spirit at this point, if you choose. To serve, top with whipped cream and caramel drizzle. In each mug, place 1 cinnamon stick in the whipped cream. Cut orange slices just to the center of the orange and slide onto rim of each mug.