Toasty nightcap

Travel to the Andes with this reimagining of a traditional cocktail from Ecuador’s spectacular highlands. This warm beverage combines Canelazo's aromatic spices with citrus tones from Ecuador's national spirit, aguardiente. Not unlike a hot toddy, it's best enjoyed on a cool night.

Ingredients

metric

standard

Preparation

For spiced mixture, simmer water and naranjilla concentrate over medium heat. Once at a boil, add naranjilla, sugar, cinnamon, and star anise. Boil for 20 minutes. Remove, peel, and cut the naranjilla into small pieces. Add small pieces back to the pot and boil again for 20 minutes. Blend all ingredients. Strain out solids.

Combine 120 ml of the spiced mixture with the aguardiente in a tempered glass.