Flaming rum punch

Method

1. In a large jug, mix together the rum, brandy, the orange juice, grenadine, pineapple juice and sugar syrup with the cinnamon stick. Cover and chill until needed.
2. When ready to serve, either warm through in a pan if you’re serving hot, then transfer the punch to a bowl, or, if you’re serving it cold, add ice cubes. Slice up the orange and stick cloves into the top or bottom slice. Float these on top of the punch.
3. Warm a couple of ladlefuls of brandy in a saucepan until it steams. Pour it over the orange slices and set fire to the brandy using a long match. Once the flames have died down, ladle the punch into glasses garnished with halved orange slices.