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CHRISTMAS TIME AT THE PLATZL HOTEL


When the temperatures fall, and your fingers get clammy, you need to know how to get warmed up properly. At the PLATZL KARREE BODEN & BAR, the JOSEFA BAR & KAFFEE and in the lobby of our hotel, we serve hot specialties during Advent, which our barman Patrick Melinz has created with a great deal of attention to detail. We introduce the winter creations to you, and tell you how you can make the popular PLATZL mulled wine at home.

‘Heißer Bratapfel’ at PLATZL KARREE

In a relatively short time, our ‘Heißer Bratapfel’ (hot baked apple) has become a cult drink at the wintry PLATZL KARREE. Particularly the homemade baked apple syrup is unique on the Munich bar scene. Then rum, amaretto and hot apple juice are added. If you do not want to drink alcohol, the baked apple punch is an excellent alternative.

Bavarian Moonshine ‘Feuerzangenbowle’ in the PLATZL lobby

For a special effect, we recommend our ‘Feuerzangenbowle’ (burnt punch) in the JOSEFA BAR and/or PLATZL lobby. See how the marinated sugar loaf slowly melts and drips the special flavor into the cup. To flambee the sugar, we use the non-matured corn smut White Lightning, from the Olching distillery ‘Bavarian Moonshine’. A shot of Bavarian Moonshine Apple Pie or Wild Smokey Cherry and the taste sensation is perfect!

Recipe: How to make the PLATZL mulled wine at home

Now for our classic – the PLATZL mulled wine. We tell you the recipe:

Ingredients:

  • 1 liter of dry red wine
  • 1 stick of cinnamon
  • 2 star anise
  • approx. 10 allspice corns
  • approx. 10 cloves
  • 1 orange
  • 1 lemon
  • 100 g Sugar

Preparation:

Pour the red wine into a pan with cinnamon, star anise, allspice, cloves and sugar, and bring to the boil with a lid on (do not boil, as the alcohol will evaporate).

Meanwhile, cut the lemon and orange into slices and add to the wine. Leave to steep for a quarter of an hour on a low heat.

Finally, sieve the mulled wine through a fine sieve, and serve or keep warm. 

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