Tis the season to make merry, and who better to get on your good side than Krampus? Here are a couple drinks to get into the spirit this season.
First off, a drink of my own invention…
The Flaming Krampus
1 oz spiced rum
2 oz cinnamon schnapps
2 oz applejack or hard apple cider
2 oz orange juice
splash of grenadine
1/2 oz 151 rum
In an Old-Fashioned glass or similar, mix the rum, schnapps, apple cider, and orange juice. Add a splash of grenadine to give a fiery look. Over the back of a spoon, float the 151 rum on top and then ignite. When the fire goes out, it is ready to drink.
This drink was inspired by the traditional German New Year’s hot punch called Feuerzangenbowle. Here’s a recipe for that which you can make at home rather easily.
Feuerzangenbowle (Flaming Fire Tongs Punch) is a hot punch made with red wine and rum that is traditionally served at German New Year’s and Winter festivities. Glühwein is another traditional German winter mulled wine. Feuerzangenbowle is essentially the same thing, but with FIRE! Krampus would approve!
Yield: 1.5 liters
2 bottles of sweet red wine, like a Dornfelder (750ml each)
3 cinnamon sticks
2 whole allspice
2 cardamom pods
1 Zuckerhut (substitute sugar cubes, or make one with 1 cup granulated sugar)
2 oz 151 proof rum
- Fluted glass or conical mold (if making a zuckerhut)
- Crock pot or large pot
- “Fire tongs” or a metal strainer or rack that reaches across your pot
Making your Zuckerhut
- If you can purchase a Zuckerhut sugar cone or just want to use sugar cubes, you can skip this step. However, it is easy to make your own.
- In your measuring cup or a small bowl, add your granulated sugar and add 2 teaspoons of water, and mix well.
- Using a cone-shaped glass or mold, pack sugar in tight. After about an hour, flip your glass/mold over and tap gently to release the cone onto a piece of waxed or parchment paper. Allow 24 hours to dry.
Making the mulled wine
- In your crock pot, add your wine and spices.
- Peel your orange and lemon to make spirals and add them to the pot. Juice the orange and lemon and add the juice to the pot. Chop up the juiced fruit and add to the pot.
- Heat the mixture on High/Hot setting on your crock pot until it is warm, about an hour. Do not let it come to a boil. Once it is at the temperature you want, reduce your crock pot to “Keep Warm” or its lowest setting.
Lighting the sugar
- Lay your fire tongs, strainer, mesh, or rack over the top of your pot.
- Place the zuckerhut or sugar cubes on the fire tongs.
- Slowly pour your 151-proof rum over the sugar allowing it soak the rum up but not dissolve it.
- Carefully light the rum-soaked sugar. As the sugar caramelizes and melts, it should drip into your punch. You may need to keep adding rum, only a spoonful at a time, to keep the fire alight until all of the sugar is gone. Do not pour the rum directly from the bottle.
- Using a ladle, serve the hot punch into mugs.
By making this in a Crock pot, you can keep the punch warm without fear of boiling the punch. You can still prepare this in a covered pot kept over a medium low heat for about 30 minutes if you do not have a crock pot available.
On a historical note, this punch used to be prepared with the sugar cone sitting atop swords that were crossed over a kettle. How wicked is that?
I made the recipe scalable so that you can make this with just one bottle of wine (divide all ingredients in half) or up to as large as you need.
It might seem cliche, but this drink really tastes like Christmas to me. My grandmother never made this, to my knowledge, but her house at Christmas always smelled like this. The flaming sugar brings a little extra festive spectacle to an already delicious mulled wine.