Macuá
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| Macuá | |
| Type: | Cocktail |
|---|---|
| Primary alcohol by volume: | |
| Served: | "On the rocks"; poured over ice |
| Standard garnish: | lemon slice |
| Standard drinkware: |
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| Commonly used ingredients: |
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| Preparation: | Shake the ingredients together in a mixer with ice. Strain into a highball glass over more ice and serve well chilled. |
The Macuá is a cocktail made with white rum and fruit juices, usually lemon and guava juice. The Macuá is noted as the national drink of Nicaragüa[1]. The drink is named after a tropical bird native to the country.
[edit] History
The Macuá was invented by Dr Edmundo Miranda, a pediatrician from Granada, a small and historic city on the shores of Lake Nicaragua. Miranda enlisted the help of his immediate family, including his wife, daughter and son-in-law, to perfect the recipe.
The drink rose to fame in October 2006, when it was entered in a competition to choose a national drink of Nicaragua. The competition, sponsored by the Nicaraguan state rum manufacturer, involved more than twenty different drinks based on the company's products. The judges, including the French ambasador and a cocktail connoiseur from a Sweedish development agency, chose the Macuá over other combinations of local ingredients including pineapple, tamarind and even coffee beans. More adventurous entrants made use of some of Nicaragua's most obscure flora such as the mamoncillo, the extract of which is used as a local cure for stomachache.
[edit] References
[edit] External links
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