Overview
- Newsrooms released practical guides in the days before August 1 explaining how to make and consume caña con ruda for the traditional ritual.
- The basic recipe calls for branches or leaves of ruda added to white aguardiente in a clean glass bottle and left to macerate for at least a week, with many families preferring a month or longer.
- Tradition holds the drink is taken in the first hours of August 1 on an empty stomach, with common variants of consumption including three shots, seven sips or a single long drink.
- Reports trace the custom to Guaraní communities in Misiones and Corrientes and note its later overlap on the calendar with the Andean Day of the Pachamama.
- Journalists remind readers that the effects people attribute to caña con ruda are cultural beliefs rather than proven medicine and advise caution about drinking alcohol in fasting conditions while noting the custom can be shared through August 15.