A lit sugarloafThe Feuerzangenbowle recipe is for about 5-6 average drinkers:
You will need:
- a sugarloaf, alternatively just stack sugar cubes!
- a cooking pot
-
something to place the sugarloaf over the cooking pot
obviously special "fire tongs" would be the ideal choice, but it is not necessary to buy those. I have used a metalic kitchen cloth holder in the past and other people use a metalic sieve. Be creative, but beware that it has to withstand the fire and that it is hard to entirely clean it the next morning. - a big ladle (also made of metal)
- a lighter
- 2 or 3 litres of dry red wine
- a bottle of rum with a high percentage of alcohol ( should be between 50% and 60%, otherwise it won't burn properly) - warming the rum in the microwave will improve burning properties, so even lower percentage rums will burn. Be aware, that too high concentrations of alcohol will cause the sugar to burn and turn dark instead of carmelizing. Consider mixing with water, if the percentage is too high.
- cinnamon sticks (Zimtstangen)
- cloves (Gewürznelken)
- one Orange
And this is how you prepare it:
- Heat the wine in the cooking pot, add the spices and orange slices. About 60°C is enough, or you will loose all of the alcohol. You can just test it by trying something with a spoon. It should be warm, but not very hot.
- Place the pot on a table and make sure that there is no lamp, shelf, curtain, newspaper or drunk fellow to close to the pot.
- Soak the sugar loaf with rum and place it over the pot
- Call together all your guests, give a short speech and light the sugar loaf
- Use the metal ladle - keep sipping rum over the sugar loaf regularly to keep it burning.
- Stir the Feuerzangenbowle before serving
