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Quentão is the hot drink of Brazil’s winter Festa Junina: caramelized sugar simmered with ginger, cinnamon, and cloves, then spiked with cachaça, the sugarcane spirit.
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Quentão means "the very hot one." In the Southern Hemisphere June is winter, and at the Festa Junina celebrations for St. John and other saints, people dance around bonfires with cups of quentão. In the south, a wine version called vinho quente is also a classic.
Slice the ginger thinly, skin on.
Melt the sugar in a pot over medium heat without stirring. When it turns light caramel, lower the heat.
Add the water gradually so it doesn’t spatter and dissolve the caramel. Add the ginger, cinnamon, cloves, orange peel, and sliced lemon and simmer 15 minutes.
Add the cachaça and heat until steaming. Don’t let it boil.
Strain into heatproof cups.
