I thought I'd share this post again (I originally posted it in 2009), since I'll be making this recipe for New Year's Eve. Get out the fire extinguishers and let's make some punch!
Today's post has nothing at all to do with fashion, unless you count the subject's ability to stain your clothing. It does have to do with booze and lighting things on fire though, which may perhaps interest you. This post is about a little-known (in the US, anyway) German beverage called Feuerzangenbowle. And today I'm going to tell you how to make it, because it's a drink that's just perfect for this time of year. I'll start by describing the whole process and then I'll give the list of ingredients and quantities at the end.
Feuerzangenbowle is sort of like a mulled red wine, and starts out pretty much the same way, with red wine being steeped with spices and citrus fruit. But because of the way it's prepared, this drink is well-suited for a large party with friends, firstly because of the large quantity that the recipe makes, and secondly because the fire is pretty damn impressive. What's shown in the photo above is the final preparation step, which involves soaking a dense cone of sugar, called a Zuckerhut, in Bacardi 151 and lighting it on fire over the heated wine mixture. The idea is to carmelize and melt the suger, which drips into the wine through a long slot in the bottom of that metal tray.
German Specialty Imports in Prior Lake, MN, and last weekend I gave it its first trial run. You really don't need a lot of fancy equipment to make this drink, but you've gotta love that gorgeous German engineering, which I assure you is a vision in all its gleaming stainless steel glory. If you can't get your hands on a proper feuerzangen, you can try using a large, slotted metal spoon or something similar. It's fairly important to rig up a system that you won't have to hold onto though, because the sugar takes a good 15 minutes to burn, and then of course there's the little matter of it being on fire.