Feuerzangenbowle
A dramatic German mulled wine where a rum-soaked sugarloaf is set alight, dripping caramelised rum into spiced red wine below.
Ingredients
- 750 ml red wine — a fruity, medium-bodied red
- 1 orange — sliced
- 2 cinnamon sticks
- 4 whole cloves
- 2 star anise
- 1 sugarloaf (Zuckerhut) — about 200 g, or a cone of pressed sugar
- 100 ml overproof dark rum — at least 54% ABV, for soaking
Method
- Pour the red wine into a wide pan and add the orange slices, cinnamon, cloves and star anise.
- Warm gently over a low heat until just steaming, around 70°C, without boiling.
- Rest the sugarloaf on a metal fire tongs or a heatproof grate set across the pan.
- Carefully spoon a little of the overproof rum over the sugarloaf to soak it.
- Standing well back, light the rum with a long match and let the flaming sugar drip into the wine.
- Spoon over more rum a little at a time to keep it burning until the sugar has melted, then ladle into heatproof glasses.
How to serve
- Glassware
- Heatproof glass
- Serve temperature
- Warm, around 70°C
- Garnish
- Orange slice and a cinnamon stick
Feuerzangenbowle, sometimes called fire tongs punch, is one of the great spectacles of the German winter. Spiced red wine simmers gently below while a cone of sugar, soaked in overproof rum, is set alight above it. As the sugar caramelises and melts, it drips burning, golden sweetness into the wine. It is as much a piece of theatre as it is a drink, and it has long been a fixture of festive gatherings.
Fire safety first
This drink involves an open flame and high-strength alcohol, so a little care is essential. Always use overproof rum for the flame, and keep the bottle well away once anything is lit. Never pour rum from the bottle onto a burning sugarloaf; instead, take a small amount in a ladle and spoon it on between flares. Work on a clear, heatproof surface, keep a lid to hand in case you need to smother the flames, and never leave it unattended.
Getting the spectacle right
Warm the spiced wine to around 70°C before you begin, so it is hot but never boiling. Rest the sugarloaf on the fire tongs across the pan, soak it lightly with rum, then light it and let it burn down, adding a little more rum to keep it going until the sugar has fully dissolved. Once the flames die away, give the wine a gentle stir and ladle it into heatproof glasses. Served warm, with its faint note of caramel, it is unforgettable.
Frequently asked questions
What safety precautions should I take?
Always use overproof rum, keep the bottle well away from the flame, and never pour rum directly onto a lit sugarloaf. Work on a clear, heatproof surface, keep a lid nearby to smother flames, and never leave the fire unattended.
What is a sugarloaf and where do I find one?
A Zuckerhut is a cone of compressed sugar traditionally used for this drink. If you cannot find one, sugar cubes arranged on the tongs make a reasonable substitute.
Does the alcohol burn off?
Only some of the rum burns away in the flames. A fair amount of alcohol remains in the wine itself, so treat Feuerzangenbowle as a fully alcoholic drink.
Related recipes
Glühwein
The classic German mulled wine — red wine gently warmed with orange, cinnamon and clove. The defining drink of the Christmas market.
Vin Brûlé
The Italian take on mulled wine, warmed with cinnamon, clove, star anise, citrus peel and a bay leaf for a fragrant winter classic.
Austrian Punsch
A warming Alpine punch of dark rum and strong black tea, brightened with citrus and gentle spice — a classic of Austria's Christmas markets.
More like this