Serve inOld-fashioned glass
How to make:
STIR honey with lime juice and water in base of shaker until honey is dissolved. Add rum, SHAKE with ice and strain into ice-filled glass.
Alternatively, use 20ml (2/3oz) honey syrup (3:1) in place of raw honey and water.
|1⁄2 fl oz||Freshly squeezed lime juice|
|3 spoon||Raw runny honey (preferably orange blossom)|
|1⁄3 fl oz||Chilled water|
|2 fl oz||Bacardi Carta Oro Rum|
Your choice of honey and indeed rum will greatly affect the flavour, and indeed the success of the finished cocktail. More flavoursome honey demands a more robust rum, so best you're guided by what your local beekeeper supplies. Achieve the perfect balance between sweet honey and sour lime and this is a truly great drink.
Known as the forerunner of the Daiquiri, and drunk by Cuban revolutionaries fighting off the Spanish at the end of the nineteenth century, the Canchànchara is a simple mix of honey, citrus and rum (originally aguardiente de caña rather than rum due to cost availability and to be really authentic, omit the ice. Although there is some debate to its origins, most historians favour the Ten Years War, 1868-78. Anistatia Miller and Jared Brown, in their book Cuban Cocktails, say it was certainly present at the height of the 1898 Spanish-American civil war.