Updated Charles Dickens Punch

• 1/2 cup sugar or demerera sugar, if you have it
• The peels (no pith) from three lemons
• 2 1/4 cups brandy (recommended: Courvoisier VSOP)
• 1 cup rum (recommended: Smith and Cross)
• 4 cups brewed strong black tea
• 2 cups fresh apple cider
• Citrus wheels and freshly grated nutmeg to garnish
• A big ice cube or ring for serving in the punch bowl

1. In an enameled Dutch Oven or heatproof bowl, rub the lemon peels into the sugar with your fingertips. Set this aside for 30-60 minutes to let the sugar leech the citrus oils out of the lemon peel. Juice the lemons and set the juice aside.
2. Stir the brandy and the rum into the sugar and lemon peel mixture. Using a long-handled metal spoon, scoop up a spoonful of the alcohol. Carefully (CAREFULLY) use a match or lighter to light the spoonful on fire. Then, gently lower this into the rest of the mixture to start the whole bowl on fire. Sit back and enjoy the heat and glow of your fire for one or two minutes, then use a pot lid to cover the fire and put it out.
3. Take off the lid and pour in the tea, apple cider, and the juice from the three lemons. You can serve the punch hot, but I prefer it cold. To do this, strain it into a punch bowl over a large ice cube. Allow to chill for a few minutes, garnish with lemon and orange wheels and a grating of fresh nutmeg, then serve.

sugar, peels, brandy, rum, black tea, apple cider, wheels, big ice cube

Taken from food52.com/recipes/66030-updated-charles-dickens-punch (may not work)