Cookbook:Feuerzangenbowle

Cookbook | Ingredients | Recipes

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".

Ingredients and Utensils

IngredientsEdit

More raw ingredients

• 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

TipsEdit

• 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.

ProcedureEdit

Preparation

• 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.
• Enjoy!