"Weinküferbraü Wassail 3 quarts apple brandy, or strong "frozen-heart" applejack, or Calvados Peel of one lemon, pared paper thin 2 cups raw (unrefined) sugar or delicate honey 2 quarts semisweet cider Heat the apple brandy, lemon peel, and sugar in a heavy enamel pan until steaming hot, but not boiling. If true applejack is being used, it must be at least 35 percent alcohol by volume. Stir occasionally, until the sugar or honey is quite dissolved. Pour the two bottles of cider in another enamel or stainless steel pan, and heat. Warm up your punch bowl with hot water, then pour in the hot brandy mixture. Set it alight with a match. As the blue flames leap, slowly pour in the very hot cider. On a cold day the pyrotechnics and steaming gold make the spirits more spiritous. Serve in warmed mugs, after the flames die out."