Cremat

The origin of the cremat is closely related to historic seatrade between Catalonia and the Americas (particularly Cuba) in the 19th century, at a time when Catalan tradesmen and entrepreneurs set sail for the West Indies in search of fortune (an archetype known in Catalan as indià or indiano upon their return).[2] The drink is associated with fishermen and believed to have originated on the Costa Brava, the coastal area of Girona.[3]

Preparation and consumption of cremat constitutes an important part in the ritual of singing havaneres, a musical genre based on Cuban contradanza. This type of sea shanty, and by extension the drink, is a staple of Catalan identity. A concert or cantada of havaneres is a frequent night event in village festivals (festes majors) around Catalonia, not exclusively on the seaside, and cremat is served to both singers and audiences.[1]

Cremat is traditionally brewed in a large terracotta bowl or pot. Dark rum is preferred, although since most of the alcohol is burned away, it is not necessary to use a top shelf brand. The rum is mixed with sugar, cinnamon, a lemon peel, and roasted coffee beans, and heated over a stove so that the sugar melts. At this point it can be tasted for sweetness and add sugar if necessary. The following part must be done outdoors: The mixture is set on fire (usually by lighting a spoonful first, and then the whole bowl), and it is left burning until the liquid is reduced to around ​²⁄₃ (around 10 minutes). Then it is put out by covering the bowl with a lid, blowing, or throwing brewed coffee on it.[3][4]

It is then served hot in glasses or coffee mugs.

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