Quentão - Brazilian Grog Cocktail
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Steeping time
15 mins
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Total Time
35 mins
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Servings
5 servings
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Cuisine
South American, Brazilian
Quentão - Brazilian Grog Cocktail
Description
Quentão - Brazilian Grog Cocktail blends sugar caramelized to a golden syrup with spices like cinnamon, cloves, ginger, and citrus peels, simmered together before the addition of cachaça. The simmering extracts deep spice flavors while the cachaça adds a distinctive rum-like warmth without boiling to preserve the alcohol. The drink is served warm with slices of apple and citrus for garnish.
The cocktail offers a balance of sweetness, spice, and fruit brightness, making it suitable for cooler weather or festive occasions. The warming spices and syrupy texture create a comforting, aromatic beverage that can be sipped slowly to enjoy the layered flavors.
Serving Quentão hot in mugs with the fruit slices enhances the aromatic experience. The recipe relies on simmering to meld flavors without reducing the alcohol content by boiling. It can be prepared ahead and gently reheated.
Ingredients
- 1.5 cups sugar
- 2 cups water
- 3 cups cachaça or any other white rum
- 1 orange peel plus slices for garnish
- 1 lime peel plus slices for garnish
- 1 apple sliced
- 6 clove whole
- 2 cinnamon stick
- 1 inch ginger smashed piece
- 1 star anise optional
Instructions
- Add the sugar to a medium to large soup or stockpot over medium heat and heat it until the sugar is caramelized into a light gold syrup.
- Add the ginger, the spices and the fruit peels, then slowly add the water stirring constantly to combine and break any sugar lumpls that may form.
- Let that mixture simmer for 10-15 minutes.
- Add in the cachaça, and bring to a low simmer and remove from heat - do not boil, otherwise the alcohol will evaporate. Let it sit covered about 15 minutes.
- Pour into mugs, and serve with fruit slices.
Saúde!
User Reviews
Overall Rating
5
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