parker@psuvax.UUCP (07/01/83)
I have heard of a further variation to glogg. In German, it is feuerpzangenboule, which translates to something like "spitting-fire drink." The idea is to heat the glogg in a large pot. You then suspend a cone of sugar over the pot; I have seen the suspension done by balancing the cone on a piece of metal that appeared to be designed especially for this purpose. You now ladle a high-alcohol spirit over the cone; we used Bacardi 150-proof. Finally you turn off the lights and light the cone. The idea here is not to burn the sugar but to melt it. This is the whole idea: the sugary-spirit will drip in firey spurts down into the liquid in the pot -- providing you with indoor fireworks. Additional spirit should be ladled onto the cone to keep the sugar melting. The resulting concoction tastes almost exactly like glogg but the effect is far more devastating; don't plan on driving for a while. This is what I remember from 7 years ago at Indiana University. Do any Germans out there know whether this description is correct? Bruce Parker Penn State