Summer Feuerzangenbowle and Mulled Wine Recipes

Feuerzangenbowle and Glühwein (Mulled Wine) are often thought of as Christmas beverages. But here are some ideas for enjoying these cocktails in the warmer months as well. My own creation for a Summer Feuerzangenbowle is at the bottom - it's my favorite!

Summer Mulled White Wine with Thyme and Rosemary

3-4 stems fresh Thyme

Combine White Wine, lemon juice, honey and sugar in a saucepan. Heat slowly and stir occasionally to ensure sugar is melted. Add the herbs and keep pan over low heat for 10 minutes.

Ladle wine into mugs and garnish with thin slice of lemon and a fresh sprig of Rosemary. Or remove from heat to cool and pour the liquid into a bottle or pitcher and refrigerate for several hours then serve in wine glasses or tumblers.

White Wine Feuerzangenbowle

This recipe is based on the recipe and blog posted in German by Einfach Hausgemacht Online Magazine. (All images belong to Essen-und-trinken.com).

Ingredients
For 6 Servings

2 bottles of White Wine (Chardonnay would be a good choice)
500 ml Apple Juice
2 Apples
1 Lemon
1 Orange
1 ½ Cinnamon Sticks
4 Cloves
3 Star Anise
1 Sugar Cone
250 ml High Proof Rum (here in Canada the easiest to find is Wray and Nephew White Overproof Rum)

Combine the white wine and apple juice in a saucepan. Wash the apples, orange and lemon and slice. Set aside 6 thin slices of apple and of orange to use as garnish. Add the fruit slices and the spices to the liquid. (If you plan to sue the pot to make the Feuerzangenbowle the pot diameter should be approximately 8-9” as the Large Sugar Tray fits best on this size).

Slowly heat mixture to approximately 80 degrees. Do not let it boil.

Prewarm the Feuerzangenbowle Punch Bowl by pouring boiling water into it and letting it sit for several minutes. Then pour out the water.

Pour the Mulled White Wine into the Punch Bowl and set it on its stand. Light the fuel paste in the burner and set burner on low/medium heat.

Place the Sugar Tray on top of the Punch Bowl sitting on top of the bowl edges. Place Sugar Cone onto the tray. Ladle high-proof Rum onto the Sugar Cone to saturate. Carefully light the Cone with a match.

Turn off the lights and enjoy the blue flame of the caramelizing sugar. Ladle more Rum onto the Sugar Cone as necessary until all the sugar is consumed.

Using an oven mitt remove the Sugar Tray from the Bowl. Stir contents. Ladle the Wine into mugs. Garnish with thin slices of apple and orange and perhaps some berries. Enjoy!

Fiery Rum Lemonade over Ice

This is my very own recipe! I love fresh squeezed lemonade in the hot summer months and I love the spectacle of Feuerzangenbowle. I’ve combined the two for this fire and ice boozy lemonade!

Ingredients
For 6 Servings

Juice of 5-6 Lemons (about 2 cups)
Simple Syrup (see below)
4 cups cold Water
1 cup High Proof Rum (I used Wray and Nephew Overproof Rum)
Ice
Mint and Lemon Slices to Garnish

Prepare the Simple Syrup by combining 1 cup water and 3/4 cup granulated sugar in a sauce pan over medium heat. Stir until all the sugar is dissolved. Cool to room temperature (I threw in a handful of ice to speed up the cooling).

Juice the lemons to make about 2 cups.

Combine simple syrup, lemon juice and cold water in the Feuerzangenbowle Punch Bowle (or in a regular saucepan that measures 8-9” across). Do not light burner.

Place Sugar Tray over the Bowl/saucepan resting it on the edges. Place Sugar Cone onto tray and ladle high proof Rum generously over the cone to saturate. Light the cone with a match and enjoy the flame as it caramelizes the sugar into the Lemonade. With ladle add more Rum as necessary to melt the entire Sugar Cone. If the flame goes out just ladle on more Rum and relight the Cone.

Remove Tray from Bowl using an oven mitt. Allow Bowl to cool a bit while stirring. Pour into a pitcher or ladle Lemonade into glasses filled with ice. Garnish with a thin slice of Lemon and some fresh Mint and enjoy this cold, tart, boozy summer bevvie.

Cheers! 
Tamara
Owner @ Gingerbread World's European Ware Haus

This article was originally published on July 17, 2019