Canchánchara: A taste of heritage in Varadero

Canchánchara, Trinidad’s signature cocktail, was the center of a sensorial experience at the 15th Varadero Gourmet International Festival, which celebrated the fusion of Cuba’s sugar heritage and its tourism industry.

The central courtyard of Plaza América was transformed into a corner of Sancti Spíritus. Those who usually serve this drink at the La Canchánchara tavern offered a tasting that combined Cuban honey and Santero rum, produced at the Melanio Hernández factory in Sancti Spíritus.

The result: a drink that not only refreshes, but also evokes the resilience and creativity of the 19th-century independence fighters.

Thanks to the support of Apicuba and Tecnoazúcar, attendees savored a recipe that is part of Cuba’s historical soul.

Born on the battlefields of the Ten Years’ War, canchánchara was prepared by the independence fighters as a remedy for colds and ailments, using ingredients such as sugarcane liquor, honey and lemon juice.Originally served in gourds, today it is presented in clay containers, but maintains its rustic and authentic essence.

In Trinidad, its adopted birthplace, this drink has become a cultural icon, preserved by the Palmares Extra-Hotel Group S.A. as part of the nation’s living legacy.