1 liter of white wine is put in a large saucepan. The egg liqueur is whisked in a bowl with the rest of the white wine. Half of the mixture must now also be poured into the pot and stirred well. Heat the saucepan over medium heat. The rum is added to the remaining mixture of white wine and egg liqueur. Mix everything well and pour the mixture into the saucepan. Now everything has to be heated well while stirring constantly. If necessary, add sugar to taste and serve hot.
Caution: Do not bring to the boil, otherwise the egg liqueur will flocculate.
Tip: If available, I take a glass vessel (a vessel for Feuerzangenbowle is also good for keeping warm) and serve the punch to my guests with a cherry on top.
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