The El Macuá Cocktail was named for the Central American bird, the Macuá. This fruity, tropical cocktail turned into a national drink in Nicaragua in 2006 following a country-wide cocktail competition. The inventor of this winning recipe, Dr. Edmundo Miranda Saenz, a local of Granada, Nicaragua, teamed up with a few family members to perfect his submission to the contest, El Trago Nacional, which was backed by iconic Nicaraguan rum producer Flor de Caña.
The initial El Macuá Cocktail recipe calls for white rum; if you prefer, you can use some with age. It will bring a new level of complexity to the drink
Fresh is generally best when using juice in cocktails, but some juices—like guava—are much easier to find already juiced. Any guava juice will work when making El Macuá, though you’ll want to stick with freshly-squeezed orange and lemon juices for best results. The cocktail’s colour will vary from a bright orange-pink hue to a soft yellow shade, depending on the brand of guava juice you use.
- 1.5 oz Flor de Cana Rum 5yrs
- 1 oz Guava Juice
- 1 oz Orange Juice
- .5 oz Lemon Juice
- .3 oz Simple Syrup
- Add all the ingredients to the shaker tin.1.5 oz Flor de Cana Rum 5yrs, 1 oz Guava Juice, 1 oz Orange Juice, .5 oz Lemon Juice, .3 oz Simple Syrup
- Shake with ice for 10-15 seconds.
- Pour into a highball glass over fresh ice.
- Garnish with an orange slice and a maraschino cherry.
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