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Using a veggie peeler, take strips of peel off the lemons, leaving off as much of the bitter white pith as possible.
Add the peels, sugar, rum, and brandy to a saucepot and warm over low heat until the sugar is dissolved.
Using a long match or taper, carefully lower a flame to just above the surface of the liquid; it should catch and burn with a lovely blue flame.
Allow this to burn for 3-4 minutes, then quickly and carefully place a lid on the pot to extinguish the flame.
Remove the lid and add the lemon juice and boiling water.
Bring to a simmer for 15 minutes, then taste.
Add more sugar if it’s to your liking, or additional ingredients until it is delicious by your standards.
Strain out any floating bits of lemon or spice, and keep warm until serving.