This Cuban cachaca cocktail derives its smooth and mellow flavor from cachaca, a sugar cane-based spirit that’s exceptionally popular throughout Latin America. And for darn good reason. This is easily one of the best uses for it.
Cuban Cachaca Cocktail
- 1 to 2 teaspoons honey
- 1 tablespoon lemon juice
- 2 ounces cane liquor (cachaça)
- Ice cubes
- Lime wedge (optional garnish)
- In a cocktail shaker or measuring cup, stir together the honey and lemon juice. Add the cane liquor and shake or stir.
- Fill a highball glass with ice. Pour the cocktail over the ice and stir. Garnish with a lime wedge, if desired, before you sit and slowly sip.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
What a deliciously refreshing cocktail. Definitely something that I will be drinking come the warmer months.
When I saw this recipe, I just couldn’t resist mixing a batch up right now even though our temperature currently resides in the 30s. While it was tasty now, I think I’ll appreciate drinking it more while sitting outside on our deck barbecuing with guests come summer.
It’s very easy to whip up with only 3 ingredients. While I wasn’t familiar with cachaca, our local Total Wine and More store had several from which to choose. Like rum, cachaca comes in both Silver and Gold options. I purchased the silver and found that I enjoyed it very much. Easy to see how this beverage predates the mojito and daiquiri.
The only change that I will make in the future, entirely due to personal preference, is to cut the amount of honey from 2 teaspoons down to 1. The honey in the cocktail was very flavor forward. I would prefer it to be a secondary note.
Originally published June 11, 2019
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
This is a simple, easy drink but was completely new to me and gave me an excuse to try another type of Cachaça than I previously had used.
I selected Ypióca Brasilizar Cachaça Prata Classica aged one year. The first time I made this drink, I divided it between the two of us as 2 short singles, with just lemon and honey as specified. It was pleasant but too sweet and it improved as it swirled a bit and the ice melted a little.
The second time I made it, I cut the honey in half and enjoyed a short double perfect for one person. The younger Cachaça (clear, bold and slightly funky nose) kind of grew on me tho initially I was a little surprised by the aroma of the Cachaça and the apparent edge of the flavour , as an interesting alternative to rhum agricole. I added a wedge of lime as suggested as an option for the second version, and I think the lime complemented the lemon and honey and it all came across as a better drink that I can easily stir together in a few minutes. Now I am more curious about some of the longer aged Cachaça variations!