fire tongs punch
The Feuerzangenbowle [ ˈfɔʏɐtsaŋənˌboːlə ] ( ) is a punch made from red wine . Despite the name, it is not in the beverage to a (cold to drinking) punch . After adding various spices and possibly fruit juices, "fire tongs" are placed on the punch vessel and a cone-shaped piece of sugar soaked in rum is set on fire , which drips into the liquid while burning.
The punch became famous through the film Die Feuerzangenbowle from 1944 with Heinz Rühmann in the leading role. It is a film based on the novel of the same name by Hans Reimann and Heinrich Spoerl , published in 1933 .
history
Originally the so-called fire tongs were used for the Feuerzangenbowle. With this device from the fireplace cutlery , glowing charcoals could be used in the hearth or fireplace. B. can be removed to light the pipe. A chunk of sugar was packed with the fire tongs, rum poured over it and set on fire. Sugar used to be delivered in sugar loafs, which were much larger and harder than the sugar loafs made exclusively for Feuerzangenbowle today. For most purposes, the sugar had to be laboriously crushed.
In fraternities also the term since the 19th century due to the color similarity for Feuerzangenbowle Krambambuli used. Today, this is usually served as part of film evenings for the film Feuerzangenbowle (see section below) or - especially in Austria and Switzerland - at special pubs .
preparation
Most recipes follow a basic concept: dry red wine with cloves , cinnamon sticks , lemon and orange peel is heated in a suitable vessel . According to some recipes, orange and lemon juice, orange or cherry liqueur or black tea are also added. Appropriate ingredients are also added regionally, for example Printen liqueur in Aachener Land or star anise . A sugar loaf is put on the tongs and placed over the jar. Brown rum is drizzled on the sugar loaf until the sugar loaf is completely soaked, and it is lit. The sugar melts, caramelizes and drips into the red wine, which gives it a special taste. About 0.35 liters of rum are added to two to three liters of red wine. To avoid flashes, the rum is not poured directly from the bottle, but dosed from a ladle.
Rum with an alcohol content of 54 percent is often used for the Feuerzangenbowle. However, because of the rum's high water content, its temperature when burned is so low that most of the sugar is dissolved instead of melting and caramelizing. This can be avoided by using rum with a higher alcohol content. Rum is only added when the alcohol from the previous pour is almost burnt. All you have to do now is to ensure that the burning sugar loaf does not go out. Feuerzangenbowle is drunk from punch or grog glasses or cups.
White Feuerzangenbowle is often prepared with white wine and dry sherry . White rum or arrak is usually used to caramelize the sugar .
Custom
A Feuerzangenbowle is traditionally drunk in winter , often during Advent or New Year's Eve . At this time of year the punch is available ready to drink at Christmas markets and is also popular in private surroundings. For this purpose, complete sets are available in stores , mostly with a glass vessel, rechaud , the fire tongs itself and possibly other parts with which the fire tongs punch can be prepared at home.
The world's largest Feuerzangenbowle was presented in December 2005 in Munich at the Isartor . 9,000 liters of punch were mixed and heated in an approximately 3.4 meter high copper-look stainless steel kettle with a diameter of 2.5 meters. The Feuerzangenbowle is served at a drinking temperature of approx. 70 ° C and the kettle radiates warmth - noticeable in the facing faces of the bystanders . Furthermore, on the free surface of the liquid, the evaporation cold outweighs the warming effect of the trunk fire on the sugar loaf above, so that electrical heating must be continuously applied with a correspondingly high output. The ongoing depletion of alcohol through evaporation is counteracted by refilling with wine and adding rum. Since then, it has been offered in this size at the same place every winter (as of December 2019).
There are now more copies in Nuremberg near the Christkindlesmarkt and at the Cologne Christmas market on Chlodwigplatz .
Connection to the film
The 1944 film Die Feuerzangenbowle with Heinz Rühmann is still very closely associated with the drink today, although the drink only appears in the framework of the film: In the opening scene of the film, a group of older men drinks Feuerzangenbowle and ponders their school days. Only one, the rather reserved writer Dr. Johannes Pfeiffer cannot have a say as he was tutored by a private teacher as a child. So it is decided that Pfeiffer should go to school again, this time to a "real" grammar school.
In German universities, the film is often shown in the Audimax in the run-up to Christmas and sometimes seen by thousands of viewers. They bring a sparkler, an alarm clock, a flashlight and mulled wine to act in certain scenes. In the winter semester there are also film evenings at many student associations where Feuerzangenbowle is served.
Web links
Individual evidence
- ↑ The cauldron. In: muenchner-feuerzangenbowle.de. The Kessel GbR, accessed on November 7, 2015 .
- ↑ The nostalgic winter event in Munich. In: muenchner-feuerzangenbowle.de. The Kessel GbR, accessed on April 20, 2011 .
- ↑ The nostalgic winter event in Nuremberg. In: nuernberger-feuerzangenbowle.de. The Kessel GbR, accessed on December 23, 2007 .
- ↑ The nostalgic winter event in Cologne. In: koelner-feuerzangenbowle.de. The Kessel GbR, accessed on December 3, 2015 .
- ↑ Britta Mersch: University cult film "Feuerzangenbowle": Everyone nor a wönzigen Schlock. In: spiegel.de. Spiegel Online GmbH, December 18, 2006, accessed on November 27, 2014 .