Here is my cipherin':
Two bottles of wine, 750 ml per bottle = 1500 ml.
30 ml to the ounce (OK I know it is a bit less but it makes the arithmatic easy and I never can quite remember the conversion factor. And it is good enough for gov'ment work and when you are sitting in a pub in London.) Two bottles of wine therefore contain 50 ounces of alcohol (1500 ml divided by 30 ml per ounce).
At 12% by volume alcohol in wine (am using a typical value, you can use a different one) there are 0.12 x 50 ounces = six ounces of our good friend ethanol in the 50 ounces of wine.
Now we are adding 2 ounces each of Pernod and Grand Marnier for a total of 4 ounces and they contain 40% alcohol, or so it was stated.
That gives 0.40 x 4 ounces = 1.6 ounces of eithanol in the hard stuff.
Now we have 6 ounces of alcohol from the wine and 1.6 ounces from the Pernod and orange stuff for a total of 7.6 ounces.
The volume will be 50 ounces from the wine and 4 ounces from the hard stuff so we get a total of 54 ounces of fluid (it willl not be precisely that, but close enough).
The percent alcohol is therefore 7.6 ounces of alcohol divided by 54 ounces total final volume, or just a mere tad over 14% alcohol.
So the Pernod and Grand Marnier upped the alcohol content by two percent before the boiling.
That is all, just two percent. Far less than a fortified wine has.
The boiling will take the alcohol content down. But may affect the taste. Would just give the recipes a few tries and see how you like it. And am not sure a squeeze of fresh orange would hurt at all.
That is all I can offer.
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!