Hot Rum Punch

• 4 to 5 lemons
• 1 tangerine, tangelo or other thick-skinned, small citrus fruit
• 3/4 cup Demerara sugar
• 1 1/4 cups amber or aged rum
• 1 1/4 cups Jamaican rum (preferably 100-proof)
• 1 cup cognac
• Freshly grated nutmeg, as needed

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

lemons, tangerine, sugar, amber, rum, cognac, nutmeg

Taken from cooking.nytimes.com/recipes/1017048 (may not work)