Quentão

I’m trying to focus my cocktail advice on cocktails I’ve made. Having not experimented this past weekend, I’m here to re-post the recipe for quentão, which I made a little over a month ago.

This is a riff on the recipe. It’s a cold-weather drink. But if you’re sitting in air conditioning somewhere, I think you’ll appreciate it. So here, in all its glory, is my recipe for quentão:

1 cup sugar

600 ml water

600 ml silver cachaça

Fresh ginger

½ Tablespoon cinnamon

Heat the cup of sugar over medium heat until it begins to liquefy. Once it does, add the fresh ginger and cinnamon.

Allow the mix to boil for a few moments, and then add the water and cachaça. Put heat on low and let sit for fifteen to twenty minutes, occasionally stirring until the sugar dissolves completely.

Serve immediately.