Canchanchara
A rustic classic from eastern Cuba and a forefather of the Daiquiri: the depth of aged rum, the roundness of honey and the sharpness of lime meeting in plain balance over crushed ice. Its name comes from the local clay cup - one glass tastes of the cane fields, rough and sweet at once.
Frequently Asked Questions
How do you make a Canchanchara?
A Canchanchara is made by shaken method in 4 step(s). 1) Make the honey syrup first: stir honey and warm water 1:1 until dissolved, then let it cool. 2) Combine the aged rum, honey syrup and fresh lime juice in a shaker, add ice and shake hard for 12-15 seconds until the tin frosts. 3) Double-strain into a rocks glass filled with crushed ice, top with a little soda water and give one gentle lift-stir with a bar spoon. 4) Garnish with a lime slice and enjoy while ice-cold. Full recipe on MixMyth (mixmyth.com).
What ingredients are in a Canchanchara?
A Canchanchara needs 5 ingredient(s): Aged rum 60ml, Honey syrup 20ml, Fresh lime juice 20ml, Soda water top up as needed, Lime 1 slice (for garnish).
What does a Canchanchara taste like? How strong is it?
Flavor profile: Classic Balance, Citrus Fresh, Tropical. Strength: <18% ABV.
What glass is a Canchanchara served in?
A Canchanchara is typically served in a rocks glass, prepared by the shaken method.
Ingredients
- Aged rum60ml
- Honey syrup20ml
- Fresh lime juice20ml
- Soda watertop up as needed
- Lime1 slice (for garnish)
Steps
- Make the honey syrup first: stir honey and warm water 1:1 until dissolved, then let it cool.
- Combine the aged rum, honey syrup and fresh lime juice in a shaker, add ice and shake hard for 12-15 seconds until the tin frosts.
- Double-strain into a rocks glass filled with crushed ice, top with a little soda water and give one gentle lift-stir with a bar spoon.
- Garnish with a lime slice and enjoy while ice-cold.
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