Fire-Tong Punch Name: Nathalie Alcantara Base: Fort Eustis Recipe: bottles of red wine 1 piece of orange peel 1 piece of lemon peel 5 cloves 1 small sugar hat 1 bottle of golden rum Put orange peel, lemon peel and cloves into a tea filter bag, tie shut with yarn or string. Hang into a kettle and pour in wine. Heat up close to boiling point, but make sure it never gets to boil. Using a rack or a (clean) grid from your barbecue set, put the sugar hat on it (lying on its side) and place the whole thing safely over the kettle. Then pour some rum onto the sugar hat, best using a ladle, and light it (this is why the rum has to be at least 108 proof). Keep the flames burning by ladling more rum on the sugar hat, until the sugar has completely melted and dripped into the wine. Remove the the bag with the spices before serving and serve in heat-proof glasses. Variation: Many people like to add sugar and/or a little orange juice (preferably freshly squeezed).