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Home Rum

The legendary Flor de Caña meets the cocktail shaker

Author John Thompson

The Managua bar El Tercer Ojo; inset, the Macua (Photos by Richard Lionardi)

THE NICARAGUAN RUM Flor de Caña is something of a national treasure. Its well-aged dark versions—which frequently place among the top rums in the world at the annual International Wine and Spirits Competition—are best enjoyed neat or on the rocks. Its younger, light-bodied variant, however, offers the perfect base for the vibrant Macuá cocktail, like this one whipped up by Julio Otero, the head bartender at El Tercer Ojo in Managua.

THE MACUA
3 oz. orange juice
1 1/2 oz. Flor de Caña Extra Lite four-year rum
1 1/2 oz. passion fruit nectar or guava nectar
Splash of lime juice

Combine ingredients in a shaker with ice. Shake together for 10 seconds. Pour into a Collins glass. Garnish with an orange wheel and a green cherry.

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