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Fire Tongs Punch (Feuerzangenbowle / Krambamboli)

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In Germany, Fire Tongs Punch is as much a part of New Year’s Eve as New Year’s Eve itself. This warm red wine, rum, and spice concoction goes back to the 19th century and became very popular again with the release of the film “Die Feuerzangenbowle” (translated: “Fire Tongs Punch”) in 1944. In this movie, a famous German actor, Heinz Ruehman, plays the main role. Both the movie and the drink have become cult classics—and are enjoyed even by the younger generations. Every year, on New Year’s Eve, this sweet punch is served—creating a lot of fun and excitement while waiting for the clock to strike twelve. When the sugar cubes are lit, it creates quite a spectacle. Here’s how to make it this crowd-pleasing punch…

(Scroll down to watch the movie “Die Feuerzangenbowle” with English subtitles.)

Ingredients:

  • 2 liters of red wine—dry (2 ½ – 3 bottles)
  • 350 ml of rum—minimum of 54% alcohol (otherwise it wont burn)
  • 5 cloves
  • 2 aniseed stars
  • ½ tablespoon of orange peel
  • Juice from one orange
  • Juice from one lemon
  • 3 juniper berries
  • ½ tablespoon chopped ginger
  • 250 g of sugar cubes

Preparation:

Put the cloves, aniseed, ginger, orange peel, and juniper berries in an infuser (OR) in a meshed tea ball.

Pour the wine in a large pot. Squeeze the orange and lemon juice in a bowl and then pour it through a fine strainer (to remove the pulp) and add the juices t0 the pot of wine. Heat up all the liquids and drop in the infuser filled with spices. Temperature should be warm, not hot, and certainly DO NOT BRING TO A BOIL! After the liquid was been warmed, let it cool down for a bit. Fill a punch bowl with the wine mixture. Hang the infuser/tea ball in the punch bowl. Place the bowl carefully on a secure stand and put a fondue burner (Sterno) underneath to keep the wine warm throughout the evening.

Place your special sugar tong (OR) metal grater over the opening of the punch bowl.

Actual German-made “tong” used to make Feuerzangenbowle.

Soak the sugar cubes in rum and arrange them close together in the middle of your metal holder.

Light the sugar cubes with a long matchstick.

With a ladle, slowly add the rest of the rum. The sugar will melt throw the holes of the tong/grater and into your wine. Once all the sugar cubes are all dissolved, take the infuser out and your Fire Tongs Punch is DONE!

Cheers and best wishes for the New Year! _Oma

Click here to watch the movie “Die Feuerzangenbowle” (1944) Part 1 (with English subtitles)

Click here to watch the movie “Die Feuerzangenbowle” (1944) Part 2 (with English subtitles)

 

 

 

 

Holiday Apple Punch (Apfelweinbowle)

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Ingredients:

  • 2 sticks of cinnamon
  • 8 cloves
  • ½ teaspoon of ground nutmeg
  • Fresh peels from 2 oranges
  • 1 tablespoon of honey
  • 1/8 liter (½ cup) of fresh pressed lemon juice
  • ¼ liter (1 cup) fresh pressed orange juice
  • 3 bottles (á 355 mL -12 oz) of Woodchuck Hard Cider Granny Smith
  • 3 bottles (á 355 mL -12 oz) oh Johnny Appleseed Hard Apple Cider
  • 3 bottles (á 296 mL- 10 oz) of soda water
  • ½ cup of Calvados (OR) any other apple brandy

Preparation:

Start by mixing orange juice and lemon juice in a pot. Add orange peel, nutmeg, cloves, and honey. Bring to boil for about 10 minutes.

Pour the apple cider in a big glass punchbowl. Next, filter the cooked juice through a cheesecloth and add it to the bowl of apple cider. Add the Calvados (apple brandy) and the soda water.

Garnish:

  • 1 Granny Smith Apple—unpeeled
  • 1 orange—unpeeled

Core the apple. Then, slice the apple and orange thinly. I choose not to peel the fruit, because I like the color, but if you want to eat it—peel it.

Chill the apple punch and always serve cold. Consider sitting the punch on ice or surrounding it with ice cubes. DONE!

[NOTE: If you wish, before serving, you could add ½ bottle of champagne to suit your taste.]