Canchanchara
Canchánchara is a traditional Cuban cocktail originated in the 19th century during the Ten Years’ War, a struggle for independence from Spanish rule. It was originally concocted by guerrilla fighters as a medicinal remedy, using the local ingredients they had at hand: aguardiente (a precursor to rum), honey, lime, and water. The name “Canchánchara” derives from a native Taíno word, though its exact meaning is not well-documented; some suggest it may refer to a type of clay pot that was used to serve the drink. The cocktail is considered a precursor to more modern drinks like the Daiquiri and the Mojito, showcasing the simplicity and richness of Cuban cocktail culture. Today, it’s traditionally served in a similar type of clay pot or jar and remains popular, particularly in its city of origin, Trinidad, Cuba.
Flavor:
Canchánchara cocktail offers a refreshing and harmonious blend of sweet honey, tangy lime, and the robust warmth of rum, served chilled.
IBA Category:
New Era Drinks
Ingredients:
- 60 ml Cuban Aguardiente
- 15 ml Fresh Lime Juice
- 15 ml Raw Honey
- 50 ml Water
Recipe:
1. Dissolve the honey in water and lime juice.
2. Coat the bottom and sides of the glass with the mixture.
3. Add cracked ice to the glass, and pour in the rum.
4. Vigorously stir from the bottom to the top.
