World Spirits

Canelazo

Ecuador

The hot cinnamon toddy: canelazo — aguardiente simmered with cinnamon, naranjilla (lulo) juice, panela and spices, served steaming at highland festivals (Quito's December fiestas run on it) — the Andes' answer to mulled wine.

What it is

The hot cinnamon toddy: canelazo — aguardiente simmered with cinnamon, naranjilla (lulo) juice, panela and spices, served steaming at highland festivals (Quito's December fiestas run on it) — the Andes' answer to mulled wine. Origins: canelazo blends the colonial spice pantry with Andean fruit; the Fiestas de Quito made it iconic. Made from: aguardiente, naranjilla juice, panela, cinnamon, cloves, water. How it's made: 1) Simmer the spiced juice and panela. 2) Add aguardiente off the boil (keep the fire in). 3) Serve in small glasses or jars, hot. Served: at street stalls during festivals, with empanadas de viento. Flavor: cinnamon-citrus warmth, sneaky strength. Strength: ~15-25% as served. Culture: canelazo is Quito's winter hug — December's official drink. See also: Ecuadorian Aguardiente (Puntas).

How we help

General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.

As a member you receive the full analysis of your case: we help you draft the letters and documents, give you references to the rules and laws applicable to your country and your type of condominium, and walk with you step by step until it is resolved.

Questions we ask to fine-tune the help

To fine-tune the help to your situation, as the conversation moves forward we ask you:

View this topic on the call page

Related topics

World Spirits

Talk now — free call
Share