Feuerzangenbowle (German Wine Punch)
Feuerzangenbowle is a traditional German alcoholic drink, often part of a Christmas or New Year's tradition. The name translates literally as "fire-tongs punch". Pay attention to the preparation and don't let drunks light the rum—it can cause nasty burns and you don't want that. The flambéed and car
Ingredients
- 2–3 bottles of dry red wine (e.g. Rioja)
- 0.4 L rum (at least 54% alcohol; 80% would be better)
- 2 oranges
- 2 lemons (optional)
- 1 cinnamon stick
- 5 cloves
- 1 pinch ground gingerbread spices (optional)
- 1 zuckerhut (lump of white sugar)
Instructions
- Put the wine into the feuerzangenbowle bowl, and heat it to about 70 °C.
- Wash the fruit with hot water.
- Peel the oranges and lemons into thin strips, and add the peel to the wine along with the spices.
- Place the feuerzange on the bowl and place the zuckerhut on it.
- Put the rum into a soup ladle and pour it over the zuckerhut. Then, carefully light it on fire.
- When the flame on the sugar has stopped burning, repeat the process with a fresh ladle of rum. Add the rum very slowly this time or you will burn your hand.
- When the sugar has completely dissolved, remove the feuerzange and add another ladle of unburnt rum to the bowl.
- Remove all solids (oranges, lemons, cloves, and cinnamon stick) from the bowl from the drink.