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A glass of mulled wine with cinnamon and lemon

Mulled Wine (Feuerzangenbowle)

Recipe from The Ritz-Carlton, Berlin 12.01.2016

You don’t have to be in Germany to warm up on a cold night with this take on mulled wine.


The hot punch that Germans enjoy in winter, Feuerzangenbowle, involves suspending a large chunk of sugar above the wine, pouring rum over it, and lighting it on fire.  Sound intriguing?  For a memorable take on mulled wine, wow your guests with your own Feuerzangenbowle at home.


  • 3 bottles of red wine
  • 2 cinnamon sticks (plus more to garnish each mug)
  • Cardamom (dash)
  • Allspice (dash)
  • 1-2 oranges
  • 1-2 lemons
  • 5 cloves
  • 1 Sugar Loaf (a sugar Loaf is a cone or square shaped block of refined sugar)
  • 1 bottle of rum


  1. Add red wine, cinnamon sticks, cardamom and allspice to a Dutch Oven or large pot.
  2. Quarter the oranges and lemons, squeezing to release the juice into the pot.  Add the rest of the fruit to the pot as well.
  3. Add 5 cloves to the pot.
  4. Warm until steaming (avoid boiling).
  5. Hold a German sugar loaf (Zuckerhut) above the warm punch using a metal rack/sieve that stretches across the pot, or long metal tongs.  Slowly pour rum over the sugar loaf to soak.  Using care, light the sugar loaf with a long match or lighter, letting the sugar caramelize and drip into the pot.  If the sugar loaf goes out before its fully melted, spoon some additional rum over the cone and reignite it with the lighter. 
  6. Ladle into mugs and serve with a cinnamon stick and orange slice.