Name: Feuerzangenbowle (Mulled Spiced Red Wine – Elevated)
Cuisine: Bavarian
Ingredients: 2 bottles red wine (older bottles, the one you got and didn't want, "the cheap stuff"); 1 cup of sugar; 6 whole cloves; 1 strip of orange peel; 2 slices of lemon; Juice of 1 lemon; Juice of 1 orange; 30–40 sugar cubes; 1 cup of rum

Feuerzangenbowle (Mulled Spiced Red Wine – Elevated)

Pronounced "foy-er / z - tongue - a / bowl-a", this is an elevated and more interactive version of its cousin, Glühwein. A Feuerzange ("fire tongs") are the large metal tongs a blacksmith uses to pull metal out of a furnace. The original recipe called for holding a large "loaf" of sugar (think a giant sugar cube) in the tongs, lighting it on fire and letting the sugar "melt" into the wine. We will keep things a little simpler.

Directions

Heat wine, sugar, cloves, orange peel, and lemon slices
Pour the wine into a pot and start to heat on a medium heat.
Add the 1 cup of sugar (not the cubed sugar), cloves, orange peel and lemon slices and bring to barely a boil. Do not let it boil.
Steep for about 30 minutes.
Pour into a serving dish.
Add lemon and orange juices and stir well.
Soak the sugar cubes in the heated rum.
Place the rummed sugar cubes on a small metal dish or fry pan. If you can find something that floats in the serving bowl, that would be great.
Light the rummed sugar with a match and let the sugar melt. If you have something in the serving bowl, it will melt into the drink. If using a side plate, then just add the melted sugar to the drink afterwards.
Serve warm

Planning ahead: Create the main drink (Steps 1–6) a few days ahead. Once steeped, let it chill, then bottle and let it set for a few days for things to "spice" further. When ready to serve, slowly reheat to serving temperature and continue with step 7.

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From the Dahoam1516 recipe collection · Hans Diehl

Feuerzangenbowle (Mulled Spiced Red Wine – Elevated)

Directions

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