Canchánchara
The Canchánchara: Cuba's oldest cocktail — raw aguardiente, honey and lime shaken and served in a clay cup, credited to the mambí fighters of the independence wars. Origins: 19th-century eastern Cuba, where guerrillas mixed it against the cold and hunger of the Ten Years' War.
What it is
The Canchánchara: Cuba's oldest cocktail — raw aguardiente, honey and lime shaken and served in a clay cup, credited to the mambí fighters of the independence wars. Origins: 19th-century eastern Cuba, where guerrillas mixed it against the cold and hunger of the Ten Years' War. Made from: Cuban aguardiente (or white rum), honey, fresh lime, water and ice. How it's made: 1) Dissolve honey with lime and a splash of water. 2) Add aguardiente and ice. 3) Shake hard; pour into the clay jícara-style cup. Served: rustic, cold, in Trinidad's famous bar La Canchánchara. Flavor: honeyed fire softened by citrus. Strength: about 20% as served. Culture: older than the Daiquirí and the Mojito — the canchánchara is Cuban cocktail history in a cup. See also: Mojito, Daiquirí.
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