Flaming German Mulled Wine (Feuerzangenbowle)

Flaming German Mulled Wine (Feuerzangenbowle) - www.cobornsblog.com

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Rebecca – Fun with Family

My parents have celebrated the holidays with many cultural traditions, often revolving around foods and drinks. Because they spent the first three years of their marriage living in Germany, many of the traditions my folks hold most dear tie back into their newlywed days. One of our favorites as a family is the Feuerzangenbowle.

Feuerzangenbowle is a traditional German mulled wine drink that features warm, spiced wine that is sweetened with a rum-soaked flaming sugar cone. It’s often served during Christmas or New Year’s celebrations and is a beautiful presentation at a dimly lit evening party. The German name Feuerzangenbowle translates to “fire-tongs punch.” Some people ask if this is gluehwein, which is the German name for the mulled wine, only it’s without the flaming sugar cone.

We begin by making a sugar cone a few days ahead of time, giving it some time to dry out and set up. Then we heat the wine mixture (being careful not to boil it), place a metal grate over the pot, place a sugar cone atop the grate, and spoon some Bacardi 151 over the top of the cone. We then light the cone on fire and enjoy the beautiful flames that dance in tall blue swirls above the punch. As the sugar begins to carmelize and drip into the wine, it makes smooth sizzling noises. When the flames die down, if there is any sugar left, we simply spoon more rum over the sugar cone until all the sugar has melted and mixed with the wine. The sweet mulled wine punch is then stirred and served in mugs.

Sugar Cone

Sugar Cone
Author: 
 
Ingredients
  • 1 Cup Fine Cane Sugar
  • 1 tsp. Water
  • ½ Cup Bacardi 151
Instructions
  1. Mix water and sugar well with a fork.
  2. Scoop a third of the mixture into a tall beer glass or other cone-shaped form and press it firmly (I use the back of a melon baller).
  3. With fork, rough up the top ¼” of the pressed sugar.
  4. Scoop, press, and rough the top twice more until all the sugar is in the mold.
  5. Once it is firmly packed, flip the mold over and tap a few times to pop the cone out.
  6. Once it falls, remove the mold.
  7. Set aside for a day or more.
  8. The cone will be about 6 inches tall or so.
  9. Hold on to that Bacardi until you’re ready to make the mulled wine.

 

Mulled Wine

Mulled Wine
Author: 
 
Ingredients
  • 2 Bottles Red Wine
  • 2 Cups Orange Juice
  • 1 Orange, sliced into four thick slices
  • 50 Cloves (or so)
  • 4-5 Cinnamon Sticks
Instructions
  1. Combine the wine and juice in a pot and simmer over low heat.
  2. Poke the cloves into the white part of the orange slices on both the top and bottom side.
  3. Add the orange slices and cinnamon sticks to the wine.
  4. After mulled wine is hot (not boiling), remove the pot from the stove and place it on a trivet in an open area.
  5. Atop the pot, balance a metal “stand” for setting the sugar cone onto (metal cooling rack works, so does a pair of metal shish kebab skewers).
  6. Carefully place the sugar cone onto the stand.
  7. With a ladle, slowly pour the Bacardi 151 over the sugar cone until it is fully covered.
  8. Then light the cone and enjoy the blue flames that dance from the cone.
  9. As the sugar and rum melt, they caramelize and drip into the wine, adding to the already amazing mulled wine flavor.
Notes
I use a mid-priced Cabernet or Shiraz wine for this recipe.

 

You don’t have to save this treat only for the holidays. Any time we have wine-drinking friends over for dinner during the winter months, we make a pot of Feuerzangenbowle. It has a charming, relaxing effect that everyone enjoys.

 

– Rebecca
Coborn’s, Inc. Communications Manager

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