Mana-Tea: A Coconut-Washed Rum Cocktail

Name: Mana-Tea: A Coconut-Washed Rum Cocktail
Yield: 10
Cuisine: American

Recipe: Edward Creel , Artisan Beach House at The Ritz-Carlton Bal Harbour , Miami

Photo: Courtesy of The Ritz-Carlton Bal Harbour

May 21, 2025

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.