Preheat oven to 350 degrees F (175 degrees C).

Combine cooking oil, sugar, and eggs in a large bowl.

Mix well until the mixture is smooth and creamy.

In a separate bowl, whisk together flour, salt, and baking soda.

Gradually add the dry ingredients to the wet ingredients, blending until just combined.

Stir in vanilla, fresh citrus juice, and grated citrus rind.

Pour batter into a greased or lined muffin pan, filling each cup about 2/3 full.

Bake for 10 to 15 minutes, or until a wooden skewer inserted into the center comes out clean.

Simmer orange juice with sugar in a saucepan until the sugar is dissolved, creating a syrup.

Remove the syrup from heat and add Cognac or Brandy, orange zest strips, cinnamon stick, clove, and a dash of freshly ground nutmeg.

Pour the mixture into a sterilized jar and seal tightly.

Store the jar in a cool place, shaking occasionally for 1 month to infuse the flavors.

After 1 month, strain the citrus-infused syrup through a fine sieve into a sterilized decorative bottle.

Let the syrup rest for another month before serving.

Serve the muffins with a drizzle of the citrus-infused syrup.