Feuerzangenbowle

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash untreated orange and lemon hot. Cut 1/2 orange into slices. Cut the zest of the lemon thinly. Squeeze the rest of the fruit.

2. 2

   Heat red wine in a pot. Pour all the fruit juice through a sieve, add the liquid to the wine and heat (do not boil). Let the spices steep in the hot liquid.

3. 3

   Pour the wine mixture into the punch pot and place on a chef's plate. Place fire tongs with the sugar loaf over the pot. Drizzle the sugar loaf with some warmed rum. Put a little rum in a ladle, light it with a long match, pour burning rum over the sugar loaf.

4. 4

   Pour the rest of the rum first into the ladle, then pour over the burning sugar loaf. (Never go with the rum bottle directly to the open flame!) Pour orange slices into the punch. Serve decorated with lemon spiral as soon as the sugar has melted. Stir well before serving.