Combine the wine, ginger beer, lychee juice, pomegranate juice, Honey Syrup and apple, lime and orange slices in a pitcher with ice.
Divide the mixture among 8 Burgundy glasses. Garnish with the fresh lychee (2 per portion), and place the teeth (1 per portion) on the rim of each glass by making an incision in the candy.
Add the honey and 1/2 cup water to a small saucepan and cook, stirring, until the honey and water are well combined and warmed. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 2 weeks.
Recipe courtesy of Geoffrey Zakarian