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Te Anaka

Name: Te Anaka
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Light white rum; 20 ml Honey and water syrup; 15 ml Fino sherry; 15 ml Lemon juice; 15 ml Egg white (pasteurised)

Difford’s Guide

Discerning Drinkers (21)

Measurements in:

Serves:

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Ingredients
1 1/2 fl oz	Light white rum (charcoal-filtered 1-4 years old)
2/3 fl oz	Honey syrup (3 parts honey to 1 water by weight)
1/2 fl oz	Lustau Jarana Fino Sherry
1/2 fl oz	Lemon juice (freshly squeezed)
1/2 fl oz	Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer

How to make

Glassware

Serve in a Coupe glass

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

Method

SHAKE all ingredients with ice and strain back into shaker.
DRY SHAKE (without ice) to emulsify.
STRAIN into chilled glass.

Garnish

Garnish with lemon zest twist.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Te Anaka contains 166 calories

Alcohol content:

1.1 standard drinks
13.54% alc./vol. (27.07° proof)
16 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Fino sherry — Sulphur Dioxide/Sulphites
Egg white (pasteurised) — Eggs

History

Adapted from a recipe created by James Crinson at LaLaLand Lounge Bar in Wanaka. This was the 2016 New Zealand Bacardí Legacy winning cocktail.

I moved to Wanaka to find my place in the world, my passion and direction. Just as Don Facundo found his calling refining the rum-making process, I've found mine in hospitality, making cocktails. Te Anaka is my Legacy cocktail and my interpretation of the place I now call home, Wanaka, inspired by both the produce around me and by the flavour profile of Bacardí Carta Blanca. Te Anaka is my way of sharing this beautiful place, my home, with the world and showing people everywhere that they, too, can create paradise and enjoy Wanaka.
James Crinson, 2016

Review

Reminiscent of a Honeysuckle Daiquiri with distinctive fino sherry notes. Honey and lemon juice combine brilliantly, smoothed and made frothy by egg white.

Gallery

Comments & Discussion

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Chris Dimal 34w

I didn't see the note about the salt and zest garnish, but I still found it to be truly delicious and delightful. The salty savouriness of the sherry pairs well with the ever so slight vegetal tinge within the sugarcane notes of the rum (I used Planteray 3 Stars). This is bordering on one of my favourite Daiquiri variations.

G. M. Genovese Premium Member 28w

I just used Plantaray 3 Stars as well. More than serviceable. The amontillado I had though did stick out a bit much. Not sure to what intensity fino played at, if that's what you used... There's a peculiar toasted coconut note late in the aftertaste. Did you get that too?

Chris Dimal 21w

Indeed. I will say that with Amontillado, it becomes a different drink. The Fino Sherry is what makes this drink so much more compelling, as it has salty, savory characteristics that contrasts the honey. This is also why I didn't get a toasted coconut note, on recollection.

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