In Cuba anyone can memorize the recipe for the Canchanchara cocktail: two ounces of rum, two tablespoons of honey, a tablespoon of lemon juice and some ice.
A delicious drink
The easy-to-make drink is highly sought after by thousands of foreign visitors who come to this town, and for whom the word is not always easy to pronounce.
The neighbors do not hide the know-how for making the drink (considered unique in the world), and promote the recipe even on the walls of the tavern that bears its name, managed by the Palmares Group of the Ministry of Tourism.
There is consensus that the Canchanchara did not originate in bars, taverns, or other recreational places, but in the countryside back in the 19th century, when Cuban fighters invented the energizing infusion to combat the cold, respiratory diseases, or even loneliness.
Apparently, the drink was first prepared in the eastern part of the country. Initially it was consumed hot, as a tonic drink, but then it became a softer and more pleasant beverage not only because of the touristy environment in which it is consumed, but also because of the refreshing touch provided by the addition of ice.
