Named for a Central American bird, this fruity, tropical drink was named the national drink of Nicaragua in 2006 following a nationwide cocktail competition. The creator behind this winning recipe, Dr. Edmundo Miranda Saenz, a native of Granada, Nicaragua, teamed up with a few family members to perfect his submission to El Trago Nacional, which was backed by iconic Nicaraguan rum producer Flor de Caña.
The original El Macuá recipe calls for white rum, but if you prefer to use a rum with some age on it, this can bring a new level of complexity to the drink—if you want to get really fancy, consider making your own rum blend to step up your cocktail game with this recipe and beyond. It’s a tried-and-true pro move used by top-tier bars across the world, and if you’re able to find at least one rum from Nicaragua to fit in with El Macuá’s theme, even better.
When it comes to using juice in cocktails, fresh is generally best, but some (like guava) are much easier to find in pre-juiced form. Any quality guava juice will work when making El Macuá at home, though you’ll want to stick with freshly-squeezed orange and lemon juices for best results Depending on which brand of guava juice you use to make this recipe, the cocktail’s color will range from a bright orange-pink hue to a soft yellow shade. Either way, this tart, lightly sweet tropical rum cocktail is sure to transport you to a sunny Nicaraguan beach.
- 1 1/2 ounces white or aged rum
- 1 ounce guava juice
- 1 ounce orange juice, freshly squeezed
- 1/2 ounce lemon juice, freshly squeezed
- 1/3 ounce simple syrup
- Garnish: orange slice
- Garnish: candied cherry
Add the rum, guava juice, orange juice, lemon juice and simple syrup into a shaker with ice and shake until well-chilled.
Strain into a Collins glass filled with fresh ice.
Garnish with an orange slice and a candied cherry.