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Wash lemons and oranges with hot water.
Cut oranges and lemons in half.
Cut slices from half of the fruit, from the rest make juice.
Sieve the juice (no pulp allowed).
Warm the unopened bottle of rum in warm water for some minutes.
Combine red wine, spices, juices and slices in a big pan and heat.
Don’t bring to a boil.
Place the sugar cone on the fire tong over the pan.
Fill the rum into a glass.
With a ladle pour some rum over the sugar cone (don’t pour it directly from the bottle). The sugar cone should be well soaked in rum but you would pour several times some rum over the cone. So don’t use entire rum at once.
Light the sugar cone.
Now wait. The entire sugar cone should drip into the hot wine. Pour more rum over the cone while it is lit.
If this is done, remove the tong, the slices and spices.
Serve hot in cups.