Canchánchara


This Cuban classic, a favourite at Melbourne's Der Raum, has been given a new lease of life at the site's "rum brothel" reincarnation, Bar Económico. If cachaça and aguardiente prove elusive, Matthew Bax suggests substituting them with a rum such as 10 Cane.

You'll need

½ lime 60 ml cachaça or aguardiente 30 ml honey and lemongrass water (see note) To garnish: peeled lemongrass

Method

  • 01
  • Muddle lime in a highball glass, then add crushed ice to fill to three-quarters. Add cachaça and honey and lemongrass water, stir to combine, then add more crushed ice to fill. Garnish with lemongrass stalks and serve.

Note To make honey and lemongrass water, stir ½ cup honey, ½ cup water and the finely chopped tender inner part of a lemongrass stalk in a saucepan over medium-high heat until the honey dissolves. For best results, refrigerate it for a day or two to infuse before straining.


GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

Featured in

Jan 2014

You might also like...

Negioroni

recipes

Bar H: Rob Choy

Pi Yi

recipes

Eight excellent gin cocktails

Scottish Eggnog

recipes

Fourteen ways with sparkling wine

Dulce de leche milkshake

recipes

Sparkling cherry crush

Bullshot

recipes

conversion tool