Canchánchara

My grandmother grew up in a sheltered environment, leaving Cuba in the 1960s with her young family and never looking back. In her world, Vicks VapoRub was the cure for everything, so it’s no surprise that she hadn’t heard of Canchánchara. Most Cubans I’ve talked to share her skepticism.

I first discovered Canchánchara through Natalie Beltran and Andrew Tyree, the founders of Coast to Costa, a travel company specializing in immersive trips to countries like Peru, Mexico, Colombia, and Cuba. Their Cuba itinerary often starts in Old Havana, but always includes Trinidad—a charming colonial town about four hours away.

“When we bring our group to Trinidad, starting with a fresh Canchánchara is a must,” Natalie says. “It’s refreshing, packs a punch, and gets everyone dancing in no time.”

Trinidad, founded by the Spanish conquistador Diego Velázquez de Cuéllar, thrived during the colonial era thanks to the labor of enslaved Africans on sugar plantations. The wealth from this era led to the construction of many beautifully preserved buildings, securing Trinidad's designation as a UNESCO World Heritage site in 1988. Most bars here serve Canchánchara, often made with aguardiente, a potent rum derived from fermented sugar cane juice that can be anywhere from 29% to 60% alcohol by volume.

Natalie mentions, “The drink has pre-colonial roots, enjoyed by the native Taino people, who traditionally drank it from gourds. Today, there’s a family of sixth-generation potters in Trinidad crafting clay cups resembling those gourds.”

These clay mugs, known as copas de barro, are made by Chichi, a master potter who proudly serves the cocktail himself. There’s even a bar in Trinidad dedicated to Canchánchara—Taberna La Canchánchara—where you can enjoy live salsa music while sipping this local favorite.

The beauty of Canchánchara is that while it has traditional roots, there’s room for creativity in its preparation. Whether it’s seen as a remedy or a party starter, it’s all about enjoyment!

• 1 ½ ounces aguardiente or white rum
• 1 lime, freshly squeezed
• ½ ounce honey syrup
• A splash of club soda
• Garnish: Lime wedge

1. In a shaker, combine the rum, lime juice, and honey syrup with ice. Shake well until chilled.
2. Strain the mixture into a clay or glass mug filled with fresh ice.
3. Top with a splash of club soda.
4. Garnish with a lime wedge.

Enjoy this delightful cocktail that embodies the spirit of Cuba!

4o mini