For the currant punch, first finely grate the orange peel. Squeeze the oranges and put the juice with the zest into a pot.
Peel the ginger and cut into thin slices.
Now add all the ingredients, except the alcohol, to the pot and bring to a boil. Allow to infuse for 20 minutes and strain.
Heat the juice again. Add grappa and cherry rum, but do not boil again.
Pour the currant punch into tea glasses and serve hot.