How to Make Macuá: Nicaragua’s National Cocktail

Most every country has a noted cocktail: Russia has its Moscow Mules served in their famed copper cups; Cuba is known for both the mojito and the daiquiri; Margaritas are a Mexican staple; and Brazil sambas to the caipirinha. Nicaragua, the bicoastal Central American country sandwiched between Honduras to the north and Costa Rica to the south, is typically disregarded. But did you know Nicaragua has its own national cocktail? Say hola to the macuá.

The macuá is relatively new. It made its first appearance in a 1996 cocktail competition sponsored by Flor de Caña rum. The aim of the competition was, of course, to find a national cocktail.

The contest’s winner was Dr. Edmundo Miranda’s macuá. (The drink’s name is also the name of one of the region’s most famous native tropical birds). But while the good doctor took home the grand prize ($1,000 and a trip to Miami), controversy surrounded the winning recipe. 

Detractors claimed that the macuá – a mix of rum, guava, lemon juice, orange juice, and simple syrup – wasn’t sufficiently authentic. The cocktails it beat out, on the other hand, were made with native products like dragon fruit, banana, and coffee (one of Nicaragua’s main exports). 

Authentic or not, the macuá is now a regular on many hotel, restaurant, and bar menus. And while it’s still considered a drink for the tourists and too sweet for a country that prefers its cocktails neat, times are slowly changing.

The macuá is a cocktail of simplicity and purity of ingredients: sweet guava juice, a splash of orange juice, and rum (preferably Flor de Caña’s Extra Dry, as anything older will upset the delicate balance of flavors). It’s fruity, refreshing, and pairs well with the tropical climate of Nicaragua.

Have a craving? Here’s how you can mix it up at home.