In the canon of holiday traditions, it's tough to beat a flaming punch.
Feuerzangenbowle, or German Fire Punch, is a celebratory drink enjoyed by Germans for Christmas or New Year's. The punch is traditional Glühwein, a warm red wine seasoned with citrus and mulling spices; itself, fairly common at Christmas markets around Europe and the U.S. The addition of a sugar cone, soaked in 151-proof rum and set on fire so that it drips into the wine, transforms Glühwein into German Fire Punch. As the rum-soaked sugar cone melts and drips into the dry wine the punch gets sweeter and more mellow.
Throughout the winter of 2016-17, the AC Hotel Minneapolis Downtown is up serving up the punch (and the show) as part of their nightly happy hour.
In the spirit of giving, they shared their recipe with Mike's Mix, which requires a few special items. The sugar cone (sometimes called a sugar hat) can be purchased for under $4, and burns for 20-30 minutes. You'll also need the specialized stainless steel holder for the burning sugar cone; it can be purchased alone, or part of a traditional Feuerzangenbowle set.
- 1 bottle Pinot Noir wine
- 1 sliced lemon
- 1 sliced orange
- 6 whole cloves
- 2 cinnamon sticks
- 3 star anise
- 3 ounces lemon juice
- 8 ounces orange juice
In a large pot combine wine, spices, and fruit. Simmer over low heat for about 15 minutes. Don't allow the wine to boil; it should be hot but not scalding.
Prepare sugar cone and fire tongs according to manufacturer's instructions. Allow sugar to drip into punch before serving; the longer it burns, the sweeter the punch will become.
AC Hotel Minneapolis Downtown opened in November 2016 as the brand's 13th U.S. location. With a full bar and a selection of tapas-style plates for dinner, AC Hotels have Spanish roots, a European soul and a global mindset.