 A cup of Colombian canelazo. | |
| Type | Mixed drink |
|---|---|
| Country of origin | Andean highlands of South America |
| Ingredients | Aguardiente, cinnamon |
Canelazo is a hot alcoholic beverage consumed in the Andean highlands of Colombia, Ecuador, Peru and northern Argentina.
In Colombia and Ecuador
It typically consists of aguardiente ( sugar cane alcohol), sugar or panela, and agua de canela (water boiled with cinnamon). [1] [2] [3] Canelazo is traditionally made with homemade aguardiente, but bottled alcohol is also used. [4] There are many variations on the recipe. [5] It is often made with fruit juice (typically naranjilla, mora, or maracuyá juice). [5] Cloves are sometimes added, and alcohol is sometimes omitted. [5]
The origins of the drink date back to Colombia, but the drink has long been consumed in the Andes. [4] In Ecuador, the drink is often sold by street vendors during holidays. [6] It is especially popular during Fiestas de Quito or Christmas. [7] In 2005, one business began bottling canelazo without alcohol for export. [8]
In Peru
Canelazo is consumed in the northern highlands of Peru, specifically around Ayabaca in Piura. [9] It consists of aguardiente with sugar (or chancaca) and cinnamon boiled in water; lemon and chicha de jora may also be added. [9]
See also
References
- ^ Lourdes Castro. Eat, Drink, Think in Spanish. Random House (2009), p. 170. ISBN 978-1-58008-954-8.
- ^ (in Spanish) Dávila Vásquez, Jorge. "El Pase del Niño en Cuenca (Ecuador)". América no. 27: La Fȇte en Amérique Latine. Presses de la Sorbonne Nouvelle (26-28 May 2000), p. 99. ISBN 978-2-87854-236-3.
- ^ Harry Adés & Melissa Graham. The Rough Guide to Ecuador. Rough Guides (2003), p. 42. ISBN 978-1-84353-109-8.
- ^ a b (in Spanish) "El canelazo aviva la amistad en Quito y en el resto de la Sierra"[ permanent dead link]. El Comercio (December 1, 2007).
- ^ a b c (in Spanish) "El canelazo es una bebida para espantar el frío quiteño"[ permanent dead link]. El Comercio (November 20, 2009).
- ^ Danny Palmerlee, Michael Grosberg & Carolyn McCarthy. Ecuador & the Galápagos Islands. Lonely Planet (2006), p. 65. ISBN 978-1-74104-295-5.
- ^ Erin Foley & Leslie Jermyn. Cultures of the World: Ecuador. Marshall Cavendish (2006), p. 117. ISBN 978-0-7614-2050-7.
- ^ (in Spanish) "El canelazo, listo para el mundo" Archived 2009-04-21 at the Wayback Machine. Hoy (December 6, 2005).
- ^ a b Zapata Acha, Sergio (2006). Diccionario de gastronomía peruana tradicional (in Spanish) (1 ed.). Lima, Perú: Universidad San Martín de Porres. ISBN 9972-54-155-X.
External links
|
A cup of Colombian canelazo. | |
| Type | Mixed drink |
|---|---|
| Country of origin | Andean highlands of South America |
| Ingredients | Aguardiente, cinnamon |
Canelazo is a hot alcoholic beverage consumed in the Andean highlands of Colombia, Ecuador, Peru and northern Argentina.
In Colombia and Ecuador
It typically consists of aguardiente ( sugar cane alcohol), sugar or panela, and agua de canela (water boiled with cinnamon). [1] [2] [3] Canelazo is traditionally made with homemade aguardiente, but bottled alcohol is also used. [4] There are many variations on the recipe. [5] It is often made with fruit juice (typically naranjilla, mora, or maracuyá juice). [5] Cloves are sometimes added, and alcohol is sometimes omitted. [5]
The origins of the drink date back to Colombia, but the drink has long been consumed in the Andes. [4] In Ecuador, the drink is often sold by street vendors during holidays. [6] It is especially popular during Fiestas de Quito or Christmas. [7] In 2005, one business began bottling canelazo without alcohol for export. [8]
In Peru
Canelazo is consumed in the northern highlands of Peru, specifically around Ayabaca in Piura. [9] It consists of aguardiente with sugar (or chancaca) and cinnamon boiled in water; lemon and chicha de jora may also be added. [9]
See also
References
- ^ Lourdes Castro. Eat, Drink, Think in Spanish. Random House (2009), p. 170. ISBN 978-1-58008-954-8.
- ^ (in Spanish) Dávila Vásquez, Jorge. "El Pase del Niño en Cuenca (Ecuador)". América no. 27: La Fȇte en Amérique Latine. Presses de la Sorbonne Nouvelle (26-28 May 2000), p. 99. ISBN 978-2-87854-236-3.
- ^ Harry Adés & Melissa Graham. The Rough Guide to Ecuador. Rough Guides (2003), p. 42. ISBN 978-1-84353-109-8.
- ^ a b (in Spanish) "El canelazo aviva la amistad en Quito y en el resto de la Sierra"[ permanent dead link]. El Comercio (December 1, 2007).
- ^ a b c (in Spanish) "El canelazo es una bebida para espantar el frío quiteño"[ permanent dead link]. El Comercio (November 20, 2009).
- ^ Danny Palmerlee, Michael Grosberg & Carolyn McCarthy. Ecuador & the Galápagos Islands. Lonely Planet (2006), p. 65. ISBN 978-1-74104-295-5.
- ^ Erin Foley & Leslie Jermyn. Cultures of the World: Ecuador. Marshall Cavendish (2006), p. 117. ISBN 978-0-7614-2050-7.
- ^ (in Spanish) "El canelazo, listo para el mundo" Archived 2009-04-21 at the Wayback Machine. Hoy (December 6, 2005).
- ^ a b Zapata Acha, Sergio (2006). Diccionario de gastronomía peruana tradicional (in Spanish) (1 ed.). Lima, Perú: Universidad San Martín de Porres. ISBN 9972-54-155-X.