5 cl of white rum
1,5 cl of lime juice
1,5 cl of honey
a splash of soda
Do you know those rustic but inviting cocktails, served in pot cups, under a parasol, to be sipped slowly, without purpose, just to savor the passing of time while people stroll around the charming Cuban town of Canchánchara?
The cocktail in question is called just like the city, Canchánchara, and it is an ancient, spartan sour, an essential mixture of rum, lime, and honey. Nothing complicated. Indeed some legends say that the Canchánchara cocktail was the first Cuban cocktail, the father of the Mojito, and in fact, to do it, you should use the roughest raw rum you can find, which finds softness and a lot of love in the embrace with honey.
But it’s not so easy to find good “raw rums” and Aguardiente: we should go back to Cuba; however, the beauty of this cocktail is that it allows you to experiment with rum that you would usually use to unclog the sinks. Like the Don Papa, a rum that is a juice of vanilla, but when mixed with honey and lime, it dissolves its exaggerated spiciness, finding pleasantness and balance.
Canchánchara cocktail ingredients and doses
- 5 cl of rum or Don Papa if you want it spicy
- 1.5 cl of lime juice
- 1.5 cl of honey
- a splash of soda
How to make the Canchánchara cocktail
Squeeze the lime and strain the juice.
Put the honey in a shaker with the lime and shake for 1 minute. If you have to make a lot of cocktails, prepare the lime honey mix in advance. For an excellent result, you should let the mixture of honey and lime rest for 1 night.
Fill a cup with ice, even crushed ice, then pour the mixture of honey and lime, add the rum, then a dash of soda.
If you want to give your Canchánchara even more aromatic depth, take a lemon peel, squeeze it over the cocktail, and then rub the rim of the glass.
Enough, finished, there are no tricks or magic, it is the simplest cocktail to make that there is, but it has a crazy drinkability.