A warming German punch with a punch from Tom Parker Bowles
By Tom Parker Bowles
  • Rating:
  • Serves: Makes about 3.5 litres
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 bottles dry red wine
  • 2 unwaxed lemons, strips of zest only
  • 2 unwaxed oranges, strips of zest only
  • 2 cinnamon sticks
  • 10 cloves
  • 1 sugar cone
  • 750 ml dark rum, (at least 54% proof)


1. Heat the wine in a large pan with the lemon zest, orange zest and cinnamon sticks. Leave over a very low heat for about 40 minutes to let the flavours infuse - the wine should never boil. Add the cloves at the end.

2. Pour the hot wine into a punch bowl (or traditionally a bowl similar to a fondue set over a small fuel burner).

3. Soak the sugar cone with rum then place on a metal rack suspended over the bowl. Set the cone alight and keep pouring the rum over with a ladle until all the sugar has melted into the wine.

4. Serve ladled into mugs, in the same way as gl├╝hwein. The burner will keep the bowl warm until it is emptied.

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