Feuerzangenbowle



INGREDIENTS:

3 Bottles of red wine 

1 Piece of orange peel 

1 Piece of lemon peel 

5 Cloves 

1 Small sugar hat 

1 Bottle of golden rum

DIRECTIONS:

1. At least 108 proof Put orange peel, lemon peel and
cloves into a tea filter bag, tie shut with white yarn.
Hang into a copper kettle, pour in wine. Heat up close
to boiling point, but make sure it never gets to boil.
Put the kettle in the middle of your table so all your
guests can watch the ceremony. You normally use a
"Feuerzange", but as I supect this might be hard to get
outside Europe I guess you can also use a grid from your
barbecue set - especially the ones you normally use to
barbecue herrings in should work pretty well. The point
is that you should be able to put the sugar hat on it
(lying on its side) and place the whole thing safely
over the kettle. Once you've got that far, you're ready
for the ceremony. First, dim your lights. Then pour some
rum onto the sugar hat, best using a ladle, and light it
(this is why the rum has to be at least 108 proof). Keep
the flames burning by ladeling more rum on the sugar hat,
until the sugar has completely melted and dripped into
the wine. Remove the "Feuerzange" and the bag with the
spices. Serve in heat-proof glasses.



Feuerzangenbowle