Mana-Tea: A Coconut-Washed Rum Cocktail
Photo: Courtesy of The Ritz-Carlton Bal Harbour
Miami native and drink creator Edward Creel celebrates his hometown with this tropical mix of coastal flavors. “I wanted it to taste like home—lime and coconut for the tropics, orange blossom for Florida, and a touch of fino sherry and sea salt as a gentle nod to the ocean,” he explains.
Ingredients
- 1 1/2 oz. coconut-washed rum (Artisan Beach House uses Flor de Caña 4-Year)
- 3/4 oz. white ambrosia tea syrup
- 1/2 oz. fino sherry
- 1/2 oz. fresh lime juice
- 1 dash orange blossom water
- 2 drops saline solution
- Tools:shaker, strainer, fine-mesh srainer
- Glass:double Old Fashioned
- Garnish:pineapple frond and white orchid flower
Preparation
Add all the ingredients to a shaker with ice and shake. Fine strain into the glass over one large ice cube. Garnish.
Coconut Fat-Washed RumMix 1 cup of rum with 2 Tbsp. melted unrefined coconut oil. Infuse at room temperature for 2 hours. Freeze overnight. Strain through a cheesecloth and bottle.
White Ambrosia SyrupSteep 2-3 Tsp. of loose white ambrosia tea (or 2 sachets) in 8 oz. of hot water for 5 minutes. Strain and mix with 1:1 sugar. Cool and bottle. Refrigerate.