Feuerzangenbowle

Feuerzange Bowle — Hot German Wine Drink
learned from Agustin de la Calle and Harold Schwalbe

Need:

3 bottles of red wine
Bolla Bardolino, California Merlot, Montepulciano or Italian Table Red are all fine
Spices:Star anise (6 big stars), 4 cinnamon sticks, 20 cloves
You may want to put spices in cheese cloth for easier separation.
2 oranges, sliced, 1 lemon sliced
Zuckerhut, or Sugar Cone (hard to find—try http://www.germandeli.com/ IN ADVANCE!)
2 c Rum, one normal proof, one overproof (151)
3-4 butter knives, a Ladle, and a Big Pot

In a large pot, combine wine, spices, orange, and lemon
Heat over medium flame till quite warm, then lower heat
Using 3-4 interlocking butter knives, suspend zucherhut over center of pot
Mix two rums together and microwave briefly to warm it up—cold rum will not light.
TURN OFF ALL LIGHTS!
Put rum into ladle.Light the zucherhut and/or rum in the ladle and start pouring slowly over
zucherhut. NOTE: FLAMES WILL BE HIGH!
Keep slowly pouring rum over zucherhut to keep it lit.
When you run out of rum, hopefully the wine mixture will also be burning, so use that to pour
over the zucherhut until it is all burned/dissolved.
Obviously, try to prevent the zucherhut from falling into the drink.

Let it cool and serve