This winning cocktail is all about the fruit.
“Fua Manaia is my way of bringing a little piece of my Samoan heritage into a modern Australian cocktail,” says the drink’s creator, Avila Roberts. “The name speaks to beautiful, abundant fruit and something special worth sharing — which is really what the drink is about.”
“In Samoan culture, food and hospitality are a huge part of bringing people together, so I wanted the cocktail to feel generous, familiar and made to be shared.”
“I’ve taken flavours that remind me of the Pacific and presented them in a way that feels at home behind an Australian bar. It’s bright, layered and approachable, but there’s a story behind every part of it.”
“When I serve it, I tell people it’s not just a ‘Samoan-inspired cocktail’ — it’s my interpretation of where I come from, my connection to family and hospitality, and how I can carry those things into the bar with me.”
Fua Manaia
Ingredients:
- 1 scoop coconut and lime sorbet
- 20ml Archie Rose White Cane Rum
- 30ml passionfruit liqueur
- 45ml pét-nat
Method:
- Place a scoop of coconut and lime sorbet in a glass.
- Pour over the rum and passionfruit liqueur.
- Top with pét-nat.
- Garnish with hibiscus dust.
Recipe by Avila Roberts at Three Horses Bar, Melbourne.
