For the fire tongs punch, rinse the untreated orange and lemon with hot water and rub dry. Grate one tablespoon of orange peel, squeeze the juice from the oranges.
Put red wine with orange juice and zest, cloves and cinnamon stick in a narrow pot. Cut lemon into thin slices and add as well. Heat, but do not allow to boil.
Place the pot on a teapot warmer. Place the sugar tongs on the pot and place the sugar loaf on top. Soak the sugarloaf with about 100 ml of rum and light it carefully – it is best to use a long match for this. Gradually pour the rum over the sugar loaf with a small ladle until the melted sugar has completely dripped into the punch. Remove the spices and serve the hot Feuerzangenbowle in fireproof glasses.