8 mint leaves, roughly torn
Dash of fresh lime juice
22ml guanabana purée (guanabana can be substituted with passion fruit purée)
1tsp coconut water
44ml white rum
44ml prickly pear purée
An 8-inch strip of sugarcane for garnish (optional)
Combine the mint, honey, lime juice, guanabana purée and coconut water in a glass, then fill the glass with ice. Add the rum and top off with the prickly pear purée. Garnish with the sugarcane stalk, if desired.
Excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015. Photographs by Gentl & Hyers.