Te Anaka
Recipe:
- 45ml Bacardi Carta Blanca rum
- 30ml honey water (1:1)
- 15ml fino sherry
- 15ml fresh lemon juice
- 15ml egg white
“Shake all ingredients with ice and strain back into the shaker. Dry shake (without ice) and strain into chilled glass.
Garnish with sea salt and lemon spritz with a dehydrated lemon wheel.”
Adapted Recipe:
- 45ml Plantation 3 Stars rum
- 7.5ml Hampden Estate Rum Fire Velvet Overproof rum
- 30ml honey water (1:1)
- 15ml fino sherry
- 15ml fresh lemon juice
- 12.5ml egg white
- 2 dashes The Bitter Truth Island Fruit bitters
- 2 dashes The Bitter Truth Honey bitters
First dry shake all ingredients intensely for 12-15 seconds, add big ice cubes to the shaker and shake again until sufficiently chilled, strain with your strainer turned around (to get more foam out) into a prechilled cocktail glass. Add sprinkle of sea salt, twist a lemon zest over the drink, garnish with a dehydrated lemon wheel.
New Zealand 2016 Bacardi Legacy Winner
Liquid Caribbean heaven in the glass, not very complex in the original, but super round and fluffy.
I rearranged it a bit, as I was missing some more character behind it, although I did not want to lose the basic idea of its great harmony.
The Plantation 3 Stars brings even more appropriate and higher quality tones of vanilla and almond, while the splash of Hampden carries the Caribbean power through the egg white.
This of course raises the alcohol content slightly, while I also dial down the egg white just a notch. The drink still remains a drinkable, harmonious affair. The matching bitters are, as always, not a must, but accentuate the drink's particular strengths.
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