Perhaps not very well-known, the canchanchara is one of Cuba’s oldest cocktails, starting life in eastern Cuba as a medicinal remedy used by Cuban soldiers fighting for independence against Spain in the late 1800s. The soldiers drank it warm, like a toddy, to protect against chills and respiratory diseases. Like the original mojito, the rum-based drink’s popularity grew with people consuming it whether they felt ill or not. — Editor’s Note
- 50 milliliters rum
- 20 milliliters fresh lime juice
- 25 milliliters honey
- Fill a cocktail shaker with ice and add all of the ingredients. Shake well, then serve into a glass with ice and decorate with a lime slice for garnish.