Canchánchara Cocktail

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Before the mojito or the daiquiri, Cubans drank this Canchánchara Cocktail. Photographer Romulo Yanes shares his father's favorite recipe, featuring honey, lime, and (what else?) Cuban rum.

By
Romulo Yanes
Romulo Yanes

The late Rómulo Yanes was a celebrated Cuban-born photographer who specialized in what The New York Times described as “capturing the natural beauty of food.” His award-winning visual artistry graced the covers and editorial pages of Gourmet magazine for over 25 years. In addition to Food & Wine, Yanes’ photography appeared in such publications as Martha Stewart Living, Cooking Light, GQ, and Health.

Food & Wine's Editorial Guidelines
Updated on July 26, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Canchanchara Cocktail
Photo: Romulo Yanes
Total Time:
5 mins
Cook Mode (Keep screen awake)

Ingredients

  • 1 tablespoon honey

  • 1 tablespoon hot water

  • 1 tablespoon fresh lime juice

  • 3 ounces añejo rum (preferably Havana Club)

  • Ice

  • Lime wedge and fresh sugarcane, for garnish (optional)

Directions

  1. Combine honey and 1 tablespoon hot water in a highball glass; stir until honey dissolves. Add lime juice and rum. Add ice to fill glass. Stir until chilled. Top with more ice. Garnish with lime wedge and sugarcane, if desired.

Originally appeared: March 2018

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