In the romantic Prussia of the early 19th century, dining was not à la française but revolved around wine-cellar culture (Weinstube) and domestic meals. The hot midday meal (Mittagessen) often began with a hearty legume soup, followed by a braised meat dish. In the evening, at the tavern—for Hoffmann, the famous Lutter & Wegner in Berlin—food took a back seat to drink: Rhine wine and above all flaming punch, accompanied by small almond confections that East Prussia had raised to a peak of refinement.

The hot mixture of rum, lemon juice, sugar, and boiling water—scented with citrus peel and spices—is the true signature of Hoffmann's nights. At his table as at Lutter & Wegner, they would ignite sugar drenched in rum to caramelize and lighten the brew: a gesture both technical and theatrical, perfectly suited to his taste for the fantastic.