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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 Nicaragua. The drink is named after a tropical bird native to the country.

Left: Frozen Macuá made with Flor de Caña extra dry brand.

The Macuá was invented by Dr Edmundo Miranda Saenz, 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 Flor de Caña, a Nicaraguan rum manufacturer, involved more than twenty different drinks based on the company's products. The judges, including the French ambassador and a cocktail connoisseur from a Swedish development agency, chose the Macuá over other combinations of local ingredients including pineapple, tamarind and even coffee beans.

Macuá Cocktail Ingredients

  • 2 parts white rum (preferably Flor de Caña)
  • 2 parts guava juice
  • 1 part lemon juice
  • sugar to taste

Served: in a highball glass, on the rocks, garnished with an orange or lemon slice.

Preparation Method


Blend the ingredients with 1 cup of ice and serve well chilled. Garnish with an orange slice



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