Ingredients:
1 liter of rum or "white cane"
1 kg. mature ponsigués
1 / 4 kilo of sugar.
1 teaspoon cinnamon
raw 1 teaspoon cloves
beans 1 teaspoon nutmeg.
Preparation:
big mouths are taken several sterilized jars and throw them the ponsigués, then covered with rum and other ingredients. They cover very well the bottles and left to macerate for one year, unopened and in a place where you enter or light, or air, in Mexico are buried. It is advisable to add 5 prunes to take a brown color and a flavor that does not alter the ponsigué. Christian
Cazabonne.
magazine "Sunday" the newspaper "Latest News."
Article: "THE PONSIGUÉ." July 27, 1991.
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