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El Macuá Recipe | Cocktails to Drink in Nicaragua

In 2006 Nicaraguan rum company, Flor de Caña held a competition to name the national drink. Many entered but it was El Macuá that took the title. The cocktail was created by Dr. Edmundo Miranda Saenz from Granada, Nicaragua. El Macuá is named after a tropical bird that is native to the region. The drink is made of guava juice, lemon, and rum. Keep reading for the full El Macuá recipe.


el macua drink recipe

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el macua cocktail ingredients

What You’ll Need

Light Rum – preferably Flor de Caña
Guava Juice or Guava Nectar if juice isn’t available
Raw Sugar
Maraschino Cherries
Paring Knife
Cutting Board
Citrus Squeezer or a Citrus Juicer for the lemon
Small Mesh Strainer
Cocktail Shaker & Strainer

how to make el macua cocktail

Rum Recommendations

You can use just about any rum but this drink was originally made with Flor de Caña. I used Flor de Caña 7 Year Blanco Reserva. You can also use Flor de Caña 4 Year Extra Seco.

el macua cocktail flor de cana rum

El Macuá Recipe

2 ounces – Light Rum (preferably Flor de Caña)
2 ounces – Guava Juice (or nectar)
1 ounce – Lemon Juice
1/4 ounce – Raw Sugar Syrup
Half orange wheel with cherry for the garnish

el macua cocktail ingredients flor de cana rum

How to Make El Macuá

To make your El Macuá begin by making your raw sugar syrup. All you need is equal parts raw sugar and water. You’ll place it on low heat and let it simmer for about 20 minutes or until all the raw has dissolved. Let it cool, then refrigerate.

Add your rum, guava juice, lemon juice, and raw sugar syrup inside your shaker. Fill the shaker with ice and shake for 30 seconds. Strain the cocktail into a glass. A tall glass/highball is perfect. Fill the glass with ice and then add your orange and cherry garnish.

el macua cocktail orange cherry

Enjoy your El Macuá! And if you want more “Cocktails Around the World” check out my other recipes.

If you tried this El Macuá recipe leave a comment below and share a pic on Instagram with the hashtag #lewilddrinks.

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