Ingredients

  • 2 bottlesred wine(dry red wine)
  • 8 ozdark rum(high-proof for flaming, 151 works well)
  • 1 wholesugar cone(Zuckerhut - German sugar cone)
  • 2 wholeorange(sliced)
  • 3 wholecinnamon sticks
  • 10 wholewhole cloves
  • 2 wholestar anise

🔧 Tools

punch bowlfire tongs rackladle

Instructions

  1. Combine wine, orange slices, cinnamon, cloves, and star anise in a large pot.
  2. Heat gently until steaming but not boiling, then transfer to punch bowl.
  3. Place fire tongs rack across the bowl and set sugar cone on top.
  4. Slowly ladle rum over the sugar cone to saturate it completely.
  5. Carefully ignite the rum-soaked sugar with a long match.
  6. Continue ladling rum over the flaming sugar as it caramelizes and drips into the wine.
  7. Once sugar has fully melted, stir and ladle into heat-proof glasses.

📜 History

This flaming punch became a German Christmas tradition after the 1944 film of the same name. The name translates to "fire tongs punch" referring to the special rack (Feuerzange) that holds the sugar cone over the wine. It remains a centerpiece of German Christmas markets and holiday gatherings.

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