Hot Rum Punch

Directions

1. 1
   Using a vegetable peeler, remove the zest of 2 lemons and the tangerine in strips.
2. 2
   Drop into a large heatproof bowl (or use a fireproof bowl if you plan to set the punch on fire) and combine with sugar.
3. 3
   Muddle together with a muddler, pestle or the back of a wooden spoon.
4. 4
   Let mixture sit for at least 3 hours to infuse (or infuse overnight).
5. 5
   Halve the tangerine and squeeze juice into a measuring cup.
6. 6
   Halve lemons and squeeze lemon juice into the measuring cup to make 3/4 cup juice in total.
7. 7
   (Save any unsqueezed lemon halves for another purpose.)
8. 8
   When ready to serve, bring 1 quart water to a boil.
9. 9
   Pour rum and cognac into the bowl with the sugar and peels.
10. 10
    If you want to flame the punch, do so now; see note below.
11. 11
    Add reserved citrus juice and boiling water and stir well.
12. 12
    Grate nutmeg over top of punch and ladle into glasses.