Magical Fire

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	2 hrs
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Bring the cherries, forest fruits, sugar and water to the boil so that the fruits lose their juice. Let cool a little and strain the juice. Coarsely grate the ginger and chop the chilli into small pieces and add to the juice. When the juice is only lukewarm, add the red wine.
Now is the time to clean bottles, glasses or other resealable containers well and rinse them with hot water. Don`t forget the lids. Pour the rum into the cold red wine juice and pour the liquid into the prepared containers and close tightly.
The liqueur is already ready to eat. However, it is worthwhile to let it rest for a week so that the ginger and chilli particles can settle. You should get such a dark red but clear liqueur.
Before consumption or giving away, the liqueur should be carefully poured through a fabric tea strainer or coffee filter so that all pieces are out.
I love this liquor. I have already made over 25 liters myself and keep getting new inquiries from friends and relatives.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.