But, in the meantime, make your own Feuerzangenbowle recipe at home!Īlso, don’t forget to follow us on Instagram and tag #gastronomcocktails so we can see all the wonderful recipes YOU recreate from this site! But, since most people will not get that chance this year, plan for next year!Ĭhristmas markets abound in Germany and usually run from late November until Christmas, and you’re sure to find a feuerzangentasse there. If you make a visit to a Christmas market in Germany for a feuerzangentasse(glass of fire punch), which is kind of what it sounds like: a cup of glühwein with the boozy, caramelized sugar from the feuerzangenbowle already included, it would be perfect for the season. (Bacardi 151 can be found easily if you can’t get Stroh). Look for rums bottled at 125 to 160 proof. Most rum in the US is bottled at 80 to 100 proof, or 40 to 50% alcohol by volume (mean you won’t get it to light). Traditionally, Austrian Stroh Rum is used we have the 160 here in the US ( cocktails we used it in here and here). Or, even fancy enough to have a real Feuerzangenbowle set.įor the rum to burn with a flame, it should be a high proof, at least 54% alcohol. If you really want to make it fancy, make it in the giant cauldrons like they do at the German Christmas Markets! We weren’t that fancy. While you can make this a regular pot on the stove, you need to set a rack over it to hold the sugar cone ( Zuckerhut). For some Germans the ceremony is more important than the drink, and they celebrate the gathering of friends and family, which has Gemütlichkeit (cozy atmosphere). The punch is then served in mugs while the burner (or slow cooker as we used) keeps the wine warm. More rum is poured on the cone all the sugar has melted and mixed with the wine. The rum should have at least 54% alcohol by volume, such as Austrian rum Stroh, (Bacardi 151 can also be used) and be at room temperature in order to burn best. The sugar is soaked with rum and set on fire, which in turn makes it melt and caramelize. The traditional serving of the sugar cone used a pair of tongs, but now it is a metal grate on top of the bowl to hold the Zuckerhut ( sugar cone). The bowl is filled with heated dry red wine spiced with fall and winter baking spices: cinnamon sticks, cloves, star anise, allspice, citrus which is like making mulled wine. Say that 10 times fast.Ī Feuerzangenbowle recipe is prepared in a bowl, it’s somewhat similar to a fondue set, which is over a small flame. This post contains affiliate links for products that we think you as readers might find useful, and we make commission off of these! For more details about our affiliates, click our Disclosure and Contacts Page. It is often part of a Christmas or New Year’s Eve celebrations. Add in some spices, and you have everything you need for a memorable holiday party! Plus, nothing quite says “happy holidays” like mulled wine and a flaming, rum soaked sugar loaf.įeuerzangenbowle is a traditional German alcoholic drink in which a rum soaked sugar cone is set on fire and drips into mulled wine. A long standing tradition during the holidays, it combines mulled wine, fire and a rum soaked sugar cone. This Feuerzangenbowle recipe is a great Christmas drink from Germany.
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