Named after a tropical bird native to Central America, this was declared the "national drink of Nicaragua" in late 2006, after a countrywide competition that took place during the heat of that year's ugly presidential campaign.
El Macua is light, tart and only a bit sweet: the perfect drink for a warm afternoon. Goya's guava juice is good to use, though guava nectar by Jumex is acceptable (the drink will be yellow instead of pink). Though white rum works best, an aged rum such as Flor de Cana's 7-year is also nice.
- 2 ounces rum
- 2 ounces guava juice (see headnote)
- 1 ounce freshly squeezed lemon juice
- 1/4 ounce simple syrup (see NOTE)
- Orange slice, for garnish
Fill a cocktail shaker halfway with ice. Add the rum, guava juice, lemon juice and simple syrup; shake well for at least 30 seconds, then strain into an ice-filled highball or Collins glass.
Garnish with the orange slice.
NOTE: To make simple syrup, combine 1 cup sugar and 1 cup water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a glass container and let cool to room temperature. Cover tightly and refrigerate until chilled through; store indefinitely.
Adapted from a Flor de Cana recipe.
Tested by Leigh Lambert.
Email questions to the Food Section at firstname.lastname@example.org.