Feuerzangenbowle
Cuisine: German
Author: Chief Mixologist
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
A German favorite for the holiday season, this recipe is always delicious.
Ingredients
  • 2 organic oranges
  • 2 organic lemons
  • 3 bottles dry red wine (2 to 3 litres total)
  • 1 cinnamon stick
  • 5 cloves
  • 1 pinch ginger (ground)
  • 1 pinch cardamom
  • 1 pinch allspice
  • 1 sugar cone
  • 2 cups brown rum (at least 54% alcohol)
Instructions
  1. Wash oranges and lemons thoroughly, pat dry and cut into slices or wedges.
  2. In a large pot combine red wine, gently squeezed oranges and lemons, cinnamon, cloves, cardamom, allspice and ginger. Heat slowly making sure it does not come to a boil. Remove pot from heat and place on a heat source (such as from a Fondue set).
  3. Place sugar cone into metal holder ("Feuerzange"). A metal rack or mesh strainer will do, as long as it doesn't sink into the wine - don't use aluminum.
  4. Soak sugar cone with rum and carefully light it. The sugar will melt and drip into the wine.
  5. Little by little start adding more rum to the sugar cone using a long-handled ladle.
  6. Once the sugar cone and rum have completely burned off, gently stir the concoction and serve in mugs or heatproof glasses.
  7. Important note on safety:
  8. This recipe requires handling alcohol and open flames. Be extremely careful and proceed with caution.
Notes
Extreme caution must be taken when handling alcohol and open flame, particularly with high alcohol content ingredients. Use long wooden matches or extended candle lighters to ignite the sugar, NOT SHORT MATCHES or cigarette lighters. Be very careful that nothing flammable like paper or cloth are around.

We disclaim any responsibility if you burn yourself or property out of negligence.
Recipe by Epicurus.com Beverages at https://www.epicurus.com/beverages/feuerzangenbowle/7517/