by Jenny Tolley

Created on: September 30, 2009

Summer is officially over, but in some parts of the United States, you'd never know it. When it's hot and sultry outside, that's the perfect time for a refreshing cocktail. El Macua is a rum based long drink mixed with light, fresh, citrus fruit juices, just right for slaying the last rays of summer heat.

Not too sweet and not too tart, this drink was invented by Dr. Edmundo Miranda Saenz, a pediatrician from Granada. He named his creation El Macua, after a tropical bird native to Central America. El Macua was named the national drink of Nicaragua in October 2006, when it won a contest sponsored in part by Flor de Cana, a Nicaraguan rum manufacturer.

To properly mix El Macua, you should use a white rum aged at least four years and freshly squeezed citrus juices. Most recipes specify that Flor de Cana rum should be used, particularly since this cocktail was originally created using that rum.

Ingredients:

Ice

2 ounces of white rum

2 ounces of guava juice

1 ounce orange juice

1/2 ounce of freshly squeezed lemon or lime juice

1/4 ounce simple syrup

An orange slice or cherry for a garnish

Directions:

Fill a cocktail shaker halfway with ice. Add the rum, guava juice, citrus juices, and simple syrup. Shake well for at least thirty seconds. Strain into a tall glass filled with ice. Garnish with an orange wedge, cherry, or both. For a different twist, you might also consider blending this drink into an icy frozen concoction.

El Macua is a light and refreshing cocktail, made to be enjoyed on a warm late summer or early fall afternoon. However, to really be festive, you should try El Macua on September 15th, which is Nicaragua's Independence Day. Salud!

Sources: The Washington Post, Barnonedrinks.com, and Drinkoftheweek.com

Learn more about this author, Jenny Tolley.
Click here to send this author comments or questions.