When mixologist David Pecorari of Joe’s Tequila Bar-fame was growing up in Quito, Ecuador, Canelazo was the winter beverage of choice. He and
friends would gather on a chiva – an open sided bus – with a band on the roof and cruise through the city at night. “Because we would be partying on an open bus into the early morning the canelazo would keep us warm in more ways than one,” he says. They’d fill old Gatorade sports containers to the brim with this warming brew that traditionally uses aguardiente – a distilled spirit. This spin on one of his favorite drinks is now one of ours. Salud!
About Our Canelazo Cocktail Recipe
Canelazo is a traditional Ecuadorian hot drink made with spiced tea, citrus, and a splash of spirits for warmth and flavor. This cozy version blends passion fruit, cinnamon, and aguardiente for a festive sip that’s perfect on chilly nights.
Canelazo
Description
Your winter cocktail go-to.
Ingredients
For the canelazo tea:
- 2 cups water
- 1 cup passion fruit concentrate
- 3/4 cup panela (or organic sugar cane)
- 6 cinnamon sticks
- 1 star anise
- 3 cloves
- 1 allspice
- 1/4 scrape of vanilla bean
For the non alcoholic portion:
- ½ oz orange juice
- ½ oz lemon juice
- 3 oz canelazo tea
For the alcoholic portion:
- 1 ¼ oz Chawar Blanco
- ½ oz Amaro Nonino
- ¼ oz Smith & Cross
- 1 dash Angostura bitters
- 1 dash orange bitters
Instructions
For the canelazo tea:
- Cook over a low temperature until all sugar has dissolved.
- Pull off heat and let steep for at least 3 days. Strain.
For the non alcoholic portion:
- Combine the juices with the tea.
For the alcoholic portion:
- Combine the Chawar Blanco, Amaro Nonino, Smith & Cross, and the two bitters.
- Warm up the tea and citrus mixture.
- Add the alcoholic mixture to heatproof mug or glass along with the tea mixture.
- Garnish with cinnamon on top.
Recipe by David Pecocari
Photography by Laura Petrilla
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