Highballs and long drinks · Rum
Soft pink-orange and smelling of ripe guava, the Macuá is sunshine in a tall glass. Guava brings a creamy tropical sweetness, orange and lemon add brightness, and a good light rum carries it all without getting in the way.
1½ oz
white rum or a light aged rume.g. Bacardi · Havana Club · Plantation · Don Q · Flor de Caña
1 oz
guava juice
1 oz
orange juice
½ oz
lemon juice
¼ oz
simple syrup
Garnish: Orange slice and cherry · Ice: Ice cubes
Macuá
Fruity and tropical with creamy guava, juicy orange and a fresh lemon edge. Light, smooth and easy to drink.
The Macuá is a young drink with an official title. In 2006 it won a national competition in Nicaragua to choose a national cocktail, a contest backed by the country's best known rum producer. The winning recipe is credited to Dr. Edmundo Miranda Sáenz from Granada, who is said to have developed it with members of his family.
The name refers to a tropical bird, according to the usual explanation. The drink quickly became a standard on Nicaraguan bar and hotel menus and is a showcase for local rum and tropical fruit. Recipes vary slightly in the balance of juices, but guava is always the defining ingredient.
The Macuá, chosen in a national competition in 2006.
Tropical and fruity, led by guava with orange and lemon, and gently sweet.
Yes. Both white and aged rum are used; aged rum makes it rounder and slightly richer.
The perfect sound
A tropical Central American fiesta full of guava and rhythm.
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