Mana-Tea: A Coconut-Washed Rum Cocktail

Name: Mana-Tea: A Coconut-Washed Rum Cocktail
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

From Imbibe Magazine·View original →

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Ingredients

1 1/2 ozcoconut-washed rum (Artisan Beach House uses Flor de Caña 4-Year)
3/4 ozwhite ambrosia tea syrup
1/2 ozfino sherry
1/2 ozfresh lime juice
1dash orange blossom water
2 dropssaline solution

Preparation

1.
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.