RCI-BV.008.0029.001
Feuerzangenbowle
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".
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- of dry red wine (e.g. Rioja)2-3 bottles
- 2 unit
- 1 unit
- 5 unit
- "Zuckerhut" (literally translated: "sugar hat")1 unit
- (optional) a pinch of gingerbread spices1 unit
- (optional) 2 lemons1 unit
Method
1
Pour the red wine into a large heat-safe punch bowl or pot and place it over low heat. Add the cinnamon stick and cloves, allowing the wine to slowly warm without boiling.
10 minutes
2
Slice the oranges into rounds and add them to the warming wine to infuse their citrus flavor into the spiced mixture.
5 minutes
3
Continue heating the spiced wine over low heat, stirring occasionally, until it is hot and fragrant but not simmering. Reduce heat to the lowest setting to keep the wine warm.
10 minutes
4
Place a Feuerzange (a metal grate or tongs) across the top of the punch bowl and set the sugarloaf (Zuckerhut) on top of it, ensuring it is securely balanced.
5
Slowly pour rum over the sugarloaf, saturating it thoroughly so it is well soaked before igniting.
2 minutes
6
Carefully ignite the rum-soaked sugarloaf using a long match or lighter, allowing the blue flame to burn and caramelize the sugar as it melts and drips into the wine below.
10 minutes
7
Continue to ladle additional rum over the burning sugarloaf as needed to keep the flame going until all the sugar has melted and dripped into the punch.
5 minutes
8
Once the flame extinguishes and all the caramelized sugar has dissolved into the wine, stir the punch gently and ladle into heat-safe mugs for serving.
2 minutes