Cookbook:Feuerzangenbowle

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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

Ingredients[edit]

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

Tips[edit]

  • 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.

Procedure[edit]

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!