Apple Quentão (ken-tawm)
The hot Brazilian punch!
- 2 oz Novo Fogo Colibri Cachaça
- 0.5 oz cinnamon syrup
- 0.5 oz lemon juice
- 6 oz hot, fresh-pressed cider
Heat all ingredients in a saucepan until warm and serve in a mug. Garnish with a slice of lemon with some cloves stuck into it to make it look nice. For cinnamon syrup: simmer 5 cinnamon sticks in 1 cup sugar dissolved in to 1 part hot water for at least 30 minutes.
To mature the Colibri expression (“hummingbird” in Portuguese), we moved the cachaça back and forth over the years between repurposed oak barrels and amburana (Brazilian teak) barrels. The predominant spices of vanilla and toffee (from the oak) and cinnamon and chestnuts (from the teak) come together in a balanced expression that also includes tropical fruit such as banana and passionfruit but finishes playfully with notes of snickerdoodle.
750 ml | 42% ABV