Mix red wine, lemon juice, orange juice and spices in a pot and heat. DO NOT BOIL.

Add the sliced oranges and lemon and let simmer on low heat for 30 minutes. (You can make the punch earlier in the day and then reheat it shortly before serving.)

Pour the hot punch into a heat-proof punch bowl. Put the sugar cone on the bridge and soak well with 151 proof rum. Use a long match or lighter to light the sugar and let the flame melt the sugar into the punch.

Serve when most of the sugar has dripped into the punch bowl. As always, when combining fire and alcohol, be careful and don't allow children or immature adults too close to the flame.

* Our customer, Charley Mahoney, recommends combining Bacardi 151 (75% alcohol) with 80 proof dark rum (40% alcohol). He uses a mix of about 45% of the Bacardi 151 to 55% of the 80-proof rum. He does at least one batch every Christmas season and says this mix works well for him.

I strained the cinnamon and cloves and citrus peel out of the wine.

Here is the finished Feurerzangenbowle
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Here is a video of how we make it.

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