Canchánchara

60 ml (2 oz) Cuban aguardiente (or white rum)
15 ml (0.5 oz) fresh lime juice
15 ml (0.5 oz) raw honey
50 ml (1.75 oz) water

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Notes

One of the oldest known Cuban cocktails, predating the Daiquiri. Its origins trace back to the Ten Years' War (1868–1878), when Cuban independence fighters known as Mambises mixed aguardiente de caña, honey and lime as a restorative before battle and as a morning toddy to ward off cold, hunger and fatigue.

The name comes from the leather-covered flask the Mambises carried on their saddles. The drink is believed to have originated in the eastern Cuban city of Trinidad, where a bar called La Canchánchara still serves it in traditional clay cups today.