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1
GERMAN KRAMBAMBULI: HEAT THE WINE BUT DO NOT BOIL.
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2
POUR INTO THICK CERAMIC BOWL AND STIR IN GRANULATED SUGAR UNTIL DISSOLVED.
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3
PUT A METAL GRATE OVER THE BOWL AND PLACE CUBE SUGAR ON THE GRATE.
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4
HEAT RUM OR ARRACK, IGNITE AND POUR WHILE BURNING OVER SUGAR.
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5
WHEN MOST OFTHE SUGAR HAS MELTED INTO THE WINE, ADD CHAMPAGNE AND LADLE INTO PUNCH CUPS.
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6
GERMAN FIRE TONG BOWL FEUERZANGENBOWLE: COMBINE WINE, GRANULATED SUGAR, CLOVES, ORANGE PEEL, LEMON AND FRUIT JUICES IN AN ENAMELED SAUCEPAN AND HEAT FOR 10 MINUTES BUT DO NOT BOIL.
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7
POUR INTO A HEATED HEAVY PUNCH BOWL.
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8
PLACE A PAIR OF FIRE TONGS ACROSS THE TOP OF THE BOWL AND ON THESE SET THE LOAF SUGAR MOISTENED WITH SOME BRANDY OR RUM.
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9
IGNITE REMAINING BRANDY OR RUM AND POUR FLAMING OVER SUGAR UNTIL ALL SUGAR HAS MELTED INTO THE PUNCH.
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10
IF YOU CANNOT GET LOAF SUGAR, PREPARE THIS WITH CUBE SUGAR ON A METAL GRATE (SEE PRECEDING RECIPE) MAKES ABOUT 15 PUNCH CUP SERVINGS.
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11
GERMAN GLEE WINE GLUBWEIN: SERVED IN GERMANY AND SCANDINAVIA: STRAIN LEMON JUICE AND CUT THE THIN RIND INTO FINE SLIVERS.
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12
PLACE IN ENAMELED SAUCEPAN WITH WATER, SPICES AND SUGAR.
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13
BRING SLOWLY TO A BOIL, ADD WINE AND HEAT THOROUGHLY BUT DO NOT BOIL.
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14
SERVE HOT IN HEATED PUNCH CUPS.
