Canchánchara

Canchánchara is often cited as the first Cuban cocktail and a predecessor to Daiquiri. It combines aguardiente de caña (cachaça)—the locally produced strong spirit made from sugar cane—lime juice and honey. The ingredients are shaken with ice, and the mix is strained into an ice-filled glass.

Nowadays, most variations make honey syrup and use rum instead of aguardiente, while some recipes suggest mixing instead of shaking. It is believed that Canchánchara originated in the 1870s and that it was initially prepared by Cuban revolutionaries.

The origin of its name remains unexplained, but the cocktail is mainly associated with Trinidad. It probably originated as a convenient mixed drink that used common, available ingredients. Although it is traditionally mixed in clay jugs called jícaras, modern versions are mostly served in old-fashioned glasses garnished with a lime wedge.