September 19, 2016 by Robbie Stowe


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 Nicaraguan Tour Operator Solentiname Tours and the Association of Restaurants in Nicaragua recognized a need for a national drink. Both invited hotel and restaurant owners across Nicaragua to come together and enlisted the help of a Nicaraguan advertising agency, to turn the idea into a reality.

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. More adventurous entrants made use of some of Nicaragua’s most obscure flora such as the mamoncillo, the extract of which is used as a local cure for stomachache.




  • 60ml Flor de Caña Extra seco 4Yr old
  • 30ml Orange Juice
  • 30ml Guava Juice
  • 15ml Lemon Juice
  • Dash  of Simple Syrup



  1. Add all ingredients to your shaker.
  2. Shake well
  3. Strain into an iced Highball



A Collins


A Orange Wheel

A Maraschino cherry




POST BY Robbie Stowe
Drink slinging, Fire breathing, Flair master and full time Booze Fanatic.
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