A simple, honest trio of cane spirit, fresh lime and raw honey, loosened with a little still water and poured over cracked ice, it drinks bright and tart-sweet with a soft floral edge from the honey. The thin honey-lime syrup clings to the glass and is stirred up from the bottom into the spirit, giving a rustic, gently diluted sip — the sour backbone of a Daiquiri, with honey where the sugar would go.
Garnish: Lime Wedge
Built · Old Fashioned · Cracked
build
In an Old Fashioned glass, stir together the honey, water, and lime juice, spreading the mixture over the bottom and sides of the glass to form a thin syrup coating.
add
Fill the glass with cracked ice, then pour in the white rum.
stir
Stir energetically from the bottom up to lift the honey syrup and integrate everything.
garnish
Garnish with a lime wedge.
No single inventor or bar can claim the Canchanchara — it is a folk drink of 19th-century Cuba, long associated with the colonial town of Trinidad. It was traditionally made with aguardiente de caña, a raw sugarcane spirit, though bartenders today usually reach for white rum in its place. The IBA later fixed a standard recipe for it in its New Era collection, built and stirred in the glass with Cuban aguardiente as the base.