1 liter of brandy
2 cups (of sugar) of water
1 ounce of ginger cut into small pieces
4 or 5 lime wedges
crushed cravat, and a pinch of cinnamon stick as desired
1 liter of brandy
2 cups (of sugar) of water
1 ounce of ginger cut into small pieces
4 or 5 lime wedges
crushed cravat, and a pinch of cinnamon stick as desired
Combine all the ingredients in a saucepan and let it simmer
Serve hot, in little glass cups
The quenette should be made with an hour's notice and kept warm at all times, so it doesn't cool down.
