24 Nov 2016
< 1 min read
Cocktail number three of our ‘Flavours from the Yucatán’ series from Hartwood in Tulum, comes in the form of this cheeky tipple…Yum!


8 mint leaves, roughly torn

1tsp honey

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.