{{Short description|Alcoholic cocktail of Catalan origin}} {{Self-published|date=March 2025}} {{Infobox drink | name = Cremat | image = Cremaet al Centre Municipal de Pilota Valenciana de Borbotó.jpg | caption = ''Cremaet'' in Borbotó, València. | ingredients ={{plainlist|* dark rum * sugar * lemon peel * cinnamon * coffee beans}} | served = hot | prep = Mix all ingredients in a pot, heat, then set aflame. Put out when about 1/3 of the drink has burned away. Serve hot in coffee mugs or glasses. }}
'''Cremat''' or '''rom cremat''' ({{IPA|ca|ˈrom kɾəˈmat}}, Catalan for 'burnt (rum)'), also known as '''cremaet''' in Valencia, is an alcoholic cocktail of Catalan origin. Although many different recipes exist, the common elements to most of them are rum, sugar, spices (particularly cinnamon), lemon peel, and some form of coffee (usually roasted beans, but soluble instant coffee or brewed coffee are also used).<ref name="barcelona">{{cite web|title=Rom cremat|date=20 May 2014 |url=http://lameva.barcelona.cat/culturapopular/en/festivals-and-traditions/food-and-drink/rom-cremat|accessdate=2018-01-06|publisher=lameva.barcelona.cat}}</ref>
==History== 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 Catalonia as ''indià'' or ''indiano'' upon their return).<ref>{{cite web|title=A Hot Catalan Cocktail for Halloween|author=William Newton|url=https://blogofthecourtier.com/2010/10/29/a-hot-catalan-cocktail-for-halloween|accessdate=2018-01-06|publisher=Blog of the Courtier|archive-date=2018-01-07|archive-url=https://web.archive.org/web/20180107233107/https://blogofthecourtier.com/2010/10/29/a-hot-catalan-cocktail-for-halloween/|url-status=dead}}</ref> The drink is associated with fishermen and believed to have originated on the Costa Brava, the coastal area of Girona.<ref name="drinksmixer">{{cite web|title=Cremat Recipe|url=http://www.drinksmixer.com/drink7666.html|accessdate=2018-01-06|publisher=drinksmixer.com|archive-date=2022-06-29|archive-url=https://web.archive.org/web/20220629190509/http://www.drinksmixer.com/drink7666.html|url-status=dead}}</ref>
In the area of Castelló, north of Valencia, a ''cremat'' (typically called "cremaet") is a frequent drink to culminate a substantial meal, especially an ''esmorzaret'' (heavy breakfast). This custom is similar to that of the ''carajillo'' in other regions.<ref name="Vadegust">{{cite web |last1=Fàbrega |first1=Jaume |title=El cremat, una beguda mítica i un plat d'autor molt famós |url=https://vadegust.cat/productes/cremat-beguda-mitica-plat-autor-molt-famos-40742/ |website=Va de gust |publisher=Grup Món |access-date=23 April 2025 |language=ca |date=24 April 2023}}</ref>
==Popularity and significance== 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. Since the late 1960s, a concert or ''cantada'' of ''havaneres'' has become a main event in village festivals (''festes majors'') around Catalonia, especially but not exclusively on the Costa Brava, and ''cremat'' is served to both singers and audiences.<ref name="barcelona"/><ref name="Vanguardia">{{cite news |last1=Rovira Batlle |first1=Mar |title=La tradición intacta del cremat y las habaneras |url=https://www.lavanguardia.com/participacion/las-fotos-de-los-lectores/20240906/9918231/tradicion-intacta-cremat-habaneras.html |access-date=23 April 2025 |work=La Vanguardia |date=6 September 2024 |language=Spanish}}</ref><ref name="Enderrock">{{cite news |title=Mig segle de rom cremat |url=https://www.enderrock.cat/sonsdelamediterrania/noticia/8058/mig/segle/rom/cremat |access-date=23 April 2025 |work=Sons de la Mediterrània |publisher=Enderrock |date=6 April 2016 |language=ca}}</ref>
==Preparation== ''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 original recipe used sweet cane ''aguardiente'' instead of rum.<ref name="Vadegust" />
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 {{frac|2|3}} (around 10 minutes). Then it is put out by covering the bowl with a lid, blowing, or throwing brewed coffee on it.<ref name="drinksmixer"/><ref name="iaia">{{cite web|title=El rom cremat és la polla|date=17 June 2014|url=http://www.lesputesreceptesdelaiaia.com/2014/06/17/el-rom-cremat-es-la-polla/|accessdate=2018-01-06|publisher=Les putes receptes de la iaia|language=ca}}</ref>
It is then served hot in glasses or coffee mugs.
== See also == * List of cocktails
== References == <references />
{{Alcoholic beverages}}
Category:Catalan cuisine Category:Catalan folklore Category:Cocktails with dark rum Category:Alcoholic coffee drinks