Spirits Rum Canchánchara Cocktail Be the first to rate & review! Before the mojito or the daiquiri, Cubans drank this Canchánchara Cocktail. Photographer Romulo Yanes shares his father's favorite recipe, featuring honey, lime, and (what else?) Cuban rum. By Romulo Yanes Romulo Yanes The late Rómulo Yanes was a celebrated Cuban-born photographer who specialized in what The New York Times described as “capturing the natural beauty of food.” His award-winning visual artistry graced the covers and editorial pages of Gourmet magazine for over 25 years. In addition to Food & Wine, Yanes’ photography appeared in such publications as Martha Stewart Living, Cooking Light, GQ, and Health. Food & Wine's Editorial Guidelines Updated on March 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Total Time: 5 mins Ingredients 1 tablespoon honey 1 tablespoon hot water 1 tablespoon fresh lime juice 3 ounces añejo rum (preferably Havana Club) Ice Lime wedge and fresh sugarcane, for garnish (optional) Directions Combine honey and 1 tablespoon hot water in a highball glass; stir until honey dissolves. Add lime juice and rum. Add ice to fill glass. Stir until chilled. Top with more ice. Garnish with lime wedge and sugarcane, if desired. Rate it Print