The weather has been so crazy here. In one week, I went from not wearing a coat, to wearing my heaviest winter coat. I was kinda happy about the colder days because that meant that I could use the fireplace. The bf and I were in the mood for warm cocktails, fire and a movie. We were thinking of hot toddies or maybe mulled wine, but then he thought Canelazo, a drink he used to get in Ecuador. It sounded interesting, so he looked up a recipe and we tried it. Finding the ingredients wasn’t too bad. Depending on where you live, you may be able to find the ingredients at a local market. We were able to find the naranjilla pulp at a specialty market and the aguardiente at wine and spirit store in my neighborhood.
Let’s chat about the ingredients. I’ve never heard of naranjilla or aguardiente. The naranjilla pulp was green in color and tasted tart like a lime. It wasn’t very sweet. Aguardiente is a sugar cane based alcohol that tastes a bit like licorice. I was intrigued. And a little nervous. Fortunately, I had nothing to worry about. This was a great cocktail. It was sweet, spicy, fruity and the licorice from the aguardiente added a nice kick. We actually made a few batches throughout the evening and had a lot of fun adding and taking away various amounts until we got it just the way we wanted. I’m very curious to see what kind of summer cocktail I can find using naranjilla. I really liked it!
- 6 mexican cinnamon sticks (regular cinnamon sticks are fine too)
- 4 cloves, whole
- 4 cups of water
- ¼ cup light brown sugar (it’s better to start with ¼ cup and add more to your taste)
- 1 cup naranjilla pulp
- the rind of 1 orange
- aguardiente (clear rum can be used if aguardiente is not available)
In a pot, bring to a boil all the ingredients, except the aguardiente. Once boiling, cook for another 5 minutes. Remove from the heat and strain the liquid. Discard the spices. In a glass, pour a shot of liquor followed by the naranjilla spiced mixture. Stir. Serve hot.
Adapted from Ts Tasty Bits