A little history about the canchanchara cocktail will surely help you know why you can’t miss it. It’s neither a drink created by accident nor has its origin rooted in pubs or bars like most cocktails we have come to love. Legend has it that this drink is from the mid-eighteenth century, possibly invented and certainly popularised by the early Cuban freedom fighters during their war for independence from Spain. It is said that during those struggles in the Cuban fields, the Mambises (the Island Liberation Army soldiers) created the drink to fight the cold and their hunger. It was created from sugar cane, rum, bee honey and lemon juice, originally drunk as hot ‘toddy’, which helped them withstand the chill, warm their bodies and protect against respiratory diseases.

You can find this cocktail at the famous bar, La Canchanchara, a venue that caters not only to visitors but also local musicians. The pub was actually created in 1980, when a team formed by important architects of the city created a project to rescue the tradition of this drink. One of the oldest houses in the city was converted into this pub, creating a space that is not only beautiful (make sure you look down at the floors), but also welcoming for both locals and visitors. Nowadays, the drink is served cold, making it refreshing in the hot Cuban heat. Make sure to pay double for the drink and you will get to keep the hand-made clay glass in which the drink is served.