The Te Anaka cocktail was invented by James Crinson of LaLaLand Lounge Bar in Wanaka, New Zealand for the Bacardi Legacy competition. In my opinion it’s kind of a supped up Bee’s Knees, substituting white rum for the classic gin, and adding Fino Sherry. I personally find the drink even better than the classic Bee’s Knees, especially because it also adds an egg white. You know I love egg white drinks, so that’s an easy way to get points in my book.
I’ve made a few changes to James Crinson’s original recipe, however I don’t think they were drastic enough to reward me with a name change. I changed the rum from Bacardi Carta Blanca to Angostura Reserva and the Fino Sherry to Manzanilla. I know, by a technicality Manzanilla is a type of Fino Sherry, I just find it…better.
How To Make The Te Anaka Cocktail
50 ml Angostura Reserva White Rum
30 ml Honey Syrup. This is a 1:1 mix of solid honey and water.
15 ml Manzanilla (Dry Sherry)
15 ml Lemon Juice. Freshly squeezed
1 Egg White
In a shaker add all the ingredients and give a dry shake for about 10 seconds to emulsify the egg. Add ice to the shaker and shake hard for about 20-30 seconds. Double strain into a cocktail glass.
I find this cocktail to be perfect for an afternoon by the pool, or for yacht parties. Or pool parties on yachts. This is Cooking To Entertain, go buy a yacht and serve these Te Anaka cocktails to all your new friends.
- Cocktail Shaker
- 50 ml White Rum original recipes calls for Bacardi Carta Blanca, but I prefer Angostura Reserva
- 30 ml Honey Syrup 1:1 Honey to Water mix
- 15 ml Manzanilla or regular Fino sherry
- 15 ml Lemon Juice freshly squeezed
- 1 Egg White
- In a cocktail shaker add all the ingredients and shake for 10 seconds or so to emulsify the egg white. Add ice and shake hard for another 15-20 seconds. Double strain into a cocktail glass and enjoy.