Fiery Rum Punch
Heat the wine with half of the rum and the cinnamon stick. Remove the peel (making sure none of the pith is removed) and squeeze the juice. Add the zest, juice, and cloves to the wine mixture.
At the table, hold the sugar cone over the pot with tongs. Soak with the remaining rum, then ignite. Add to the punch, then divide the punch into glasses and serve.