*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beverages                        German
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Bottles       red wine
    1      Small         sugar hat
    1      Piece         orange peel
    1      Bottle        golden rum
    1      Piece         lemon peel
                         at least 108 proof
    5                    Cloves
 Put orange peel, lemon peel and cloves into a tea filter bag, tie shut with white
yarn. Hang into a copper kettle, pour in wine. Heat up close to boiling point,
but make sure it never gets to boil. Put the kettle in the middle of your table
so all your guests can watch the ceremony :-). You normally use a “Feuerzange”,
but as I supect this might be hard to get (58 min left), (H)elp, More?	 outside
Europe I guess you can also use a grid from your barbecue set - especially the
ones you normally use to barbecue herrings in should work pretty well. The point
is that you should be able to put the sugar hat on it (lying on its side) and
place the whole thing safely over the kettle. Once you've got that far, you're
ready for the ceremony. First, dim your lights. Then pour some rum onto the sugar
hat, best using a ladle, and light it (this is why the rum has to be at least 108
proof). Keep the flames burning by ladeling more rum on the sugar hat, until the
sugar has completely melted and dripped into the wine. Remove the “Feuerzange”
and the bag with the spices. Serve in heat-proof glasses.
   Variation: Many people like to add sugar and/or a little orange juice
 (preferably freshly pressed).
  Typed for you by Volkhart Baumgaertner (58 min left), (H)elp, More?
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