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 caramelised "Zuckerhut" adds the unique flavour to the "Feuerzangenbowle".
- 2-3 bottles of dry red wine (e.g. Rioja)
- 0,4l of rum (at least 54% alcohol, 80% would be better)
- 2 oranges
- 1 cinnamon stick
- 5 cloves
- 1 "Zuckerhut" (literally translated: "sugar hat")
- (optional) a pinch of gingerbread spices
- (optional) 2 lemons
- The rum has to have 50% alcohol minimum, otherwise the flambeing won't work.
- If the rum has a higher percentage of alcohol (>60%) the flame will be very big. Proceed with caution and add the rum slowly.
- If you can't obtain a "Zuckerhut", substitute sugar cubes.
- If you can't obtain a "Feuerzange", replace it by a grate.
- Instead of the "Feuerzangenbowle" bowl and heater you can also use a big pot on a normal cooking plate.
- A very appealing solution for a Feuerzangenbowle bowl is a large (5 l or so) lab glass beaker (not previously used for its original purpose). It combines heat resistance and transparency, adding to the effect.
- Put the wine into the bowl and heat it to about 70 degrees Celsius.
- Wash the fruit with hot water.
- Peel the oranges (and lemons) in thin stripes.
- Now put the zests, spices and juice in the bowl.
- 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 lighten it.
- 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 "swimming" parts (oranges, (lemons,) cloves and the cinnamon stick) from the drink.