sillygwailo

“ Feuerzangenbowle is prepared in a bowl, similar to a fondue set, which usually is suspended over a small burner (rechaud). The bowl is filled with heated dry red wine spiced with cinnamon sticks, cloves and orange peel, similar to mulled wine. The Feuerzange originally needed tongs, nowadays a special kind of grater holds the Zuckerhut (sugarloaf), a conical lump of sugar around seven inches long, mounted on top of the bowl. The sugar is soaked with rum and set alight, melting and caramelizing. The rum should have at least 54% alcohol per volume in order to burn properly. More rum is poured with a ladle until all the sugar has melted and mixed with the wine. The resulting punch is served in mugs while the burner keeps the bowl warm. More important than the drink itself is the ceremony, conveying a notion of Gemütlichkeit. ” - Feuerzangenbowle - Wikipedia, the free encyclopedia