Pour grated lemon skin into saucepan. Pour over hot tea and steep on hot stovetop with lid closed for 10 to 1500 cmin. Strain into a large fireproof vessel. Add the sugar and stir to melt. Preheat and add the calvados, red wine and rum each. Cut one lemon into small slices and add. Stir everything carefully. Put on the table in punch glasses, hot on the spot. Offer straws for it.
Our tip: Use high-quality red wine for an especially fine taste!
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