Created by mambises (guerrilla fighters) during the Cuban Wars of Independence as a morning toddy, the Canchánchara combines aguardiente de caña, honey, lime juice and water. It originated in the main sugar cane-growing region outside the colonial city of Trinidad, and became a popular restorative for enslaved people working the plantations. The modern iteration is served on the rocks, in a traditional clay cup called a jícara. Julio Cabrera’s riff, from the Spanish word for “flip-flops,” uses Yaguara Cachaça Ouro for its similarity to Cuban aguardiente in addition to a ginger-infused honey syrup and Persian lime, which is less acidic than Key lime. Curiously, many American versions of the Canchánchara use añejo, rather than plata rum, but skip it, says Cabrera. “If you’re using añejo, then it isn’t a true Canchánchara.”
Julio Cabrera, Café La Trova | Miami
- 1 1/2 ounce cachaça, preferably Yaguara Cachaça Ouro (alternatively, Cabrera suggests Clément Premiére Canne Rhum Blanc Agricole)
- 3/4 ounce ginger-honey syrup (see Editor's Note)
- 3/4 ounce lime juice
Garnish: lime wheel
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a rocks glass (or a clay cup) over ice.
- Garnish with a lime wheel.
2 parts honey
1 part hot water
1/2 ounce ginger juice per cup of syrup
Combine ingredients, straining if necessary. Store in an airtight container in the refrigerator.