Quentão
Quentão: Cachaça, White sugar, Water, Fresh ginger root, smashed/sliced, Orange Peel, Lime peel, Whole cloves, Cinnamon sticks and Apple, sliced.
The Spec
- 3 cups Cachaça
- 1½ cups White sugar
- 2 cups Water
- 1 inch piece Fresh ginger root, smashed/sliced
- peel of 1 orange Orange peel
- peel of 1 lime Lime peel
- 5–6 Whole cloves
- 2 Cinnamon sticks
- 1 Apple, sliced
Method
Caramelise the sugar in a heavy pot over medium heat until it reaches a light-golden amber syrup. Add the smashed ginger, cloves, cinnamon sticks and the orange and lime PEELS, then slowly stir in the water to dissolve the caramel (it will bubble and seize, then re-dissolve). Simmer 10–15 minutes to extract the spice and citrus. Add the sliced apple and pour in the cachaça, then bring to a gentle simmer and hold below a boil (some cooks briefly simmer 5 min; keep it under a rolling boil to retain alcohol and avoid harshness). Cover and steep ~15 minutes off heat, then ladle hot into mugs.
Served in a mug. Garnish: orange and lime slices, optional cinnamon stick and a clove-studded apple slice.
Spec held as sourced — Difford's Guide. The house never guesses a drink.
Drinks that share this spec
Shares Orange Peel and Water with Gin Sling. If your shelf makes Quentão, it is already most of the way to these: