The Waldmeister Bowle is a refreshing alcoholic punch traditionally drunk in celebration of fertility and the spirits of the forest. In the Middle Ages, this drink was hailed as aphrodisiac (perhaps these ages were not so dark after all). The main flavor ingredient is sweet woodruff or in German Waldmeister (literally: master of the woods), native to Europe and Asia, and available as an herb and attractive groundcover in North America. The plant contains coumarin, which imparts a sweet herbal flavor and aroma, but can also cause a headache if you ingest too much. Since the compound is concentrated in the stems, only the leaves are used in the punch. Alternatively, you can flavor the bowle with a dash of Waldmeister Syrup to flavor the bowle or make a non-alcoholic bowle.
- 1 bottle of German white wine
- 6 sprigs sweet woodruff
- 1 bottle sparkling wine or champagne
- 3 slices orange
- 1/2 lime
Pour a chilled bottle of semi-dry Mosel wine into a large glass bowl. Add about 6 stems of sweet woodruff (galium odoratum) to the wine, leaves downward and stems bound together and not immersed.
After about an hour, add a bottle of dry sparkling wine (Sekt), some sliced oranges and a bit of lime, stir slightly and, voila, the drink can be served.