We all know that moment when the days grow shorter, and we crave something that warms us from within. The Quetzal is my tribute to this season—a cocktail that blends spicy and fruity flavors to create a rich experience, both comforting and vibrant.
Inspired by the quetzal, the iconic bird of Guatemala—the country where the molasses for our Fove Dark Rum comes from—this cocktail is like a journey in every sip.
The concept is simple: take the time to prepare a homemade spice syrup, a mix of cinnamon, star anise, allspice, and cayenne pepper. This syrup becomes the secret ingredient for the cocktail and can also be repurposed to reinvent other homemade drinks. Imagine a touch of spicy warmth that enhances the smoothness of rum and the fragrance of fruits. It’s like a cozy hug in a glass, ready to be shared or enjoyed solo.
So, set the mood, bring out the spices, and embrace the joy of crafting this homemade cocktail. Who knows? The Quetzal might just become your little ritual to brighten up autumn evenings!
Ingredients
1.5 oz of Fove Dark Rum (Fove Dark Rum | Product Page | SAQ.COM)
1/4 oz of Luxardo Maraschino (Available at SAQ: Luxardo Maraschino Originale | Product Page | SAQ.COM)
3/4 oz of apricot nectar
1 oz of orange juice
1/2 oz of lime juice
1/2 oz of homemade spice syrup (see recipe below)
2 dashes of Angostura bitters
Preparation
In a shaker, combine all the ingredients except the bitters.
Add ice and shake vigorously.
Pour into a highball glass filled with ice.
Add 2 dashes of Angostura bitters on top.
Garnish with a mint sprig and a slice of lime.
HOMEMADE SPICE SYRUP
Ingredients
1 cup of sugar
1 cup of water
3 cinnamon sticks
4 star anise pods
2 tablespoons of allspice
A pinch of cayenne pepper (adjust to taste)
Instructions
In a small saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved.
Add the cinnamon sticks, star anise, allspice, and cayenne pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the spices to infuse fully.
Remove from heat and let the syrup cool completely.
Strain the syrup to remove the spices, and pour it into an airtight bottle.
Store the syrup in the refrigerator, where it will keep for about a month.
This spice syrup is perfect for the Quetzal cocktail, but it can also be used in other cocktails or hot beverages to add a unique aromatic touch.
