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Step 1:

  • Red Wine 750 ml
  • Orange, cut into segments 1 each
  • Cinnamon, sticks 3 pc
  • Cloves, whole 10 each
  • Cardamon Pods 3 each
  • Water 178 ml

Step 2:

  • Rum, high proof 750 ml
  • Sugar, in a cone form 1 each
  1. Step 1:

    In a stock pot add the wine, orange slices, spices and water. Bring to a low simmer.
  2. Step 2:

    Using the fueranzuegbowle pour the rum over the sugar cone and light it on fire. Be careful when doing this.
  3. Step 3:

    Cook until the sugar is dissolved.
  4. Step 4:

    Ladle into heatproof glassware and enjoy slightly warmed.
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