An ancient spirit mentioned even by Marco Polo, Sri Lankan arrack has been a local favourite for centuries. In recent years, makers such as Ceylon Arrack are trying to elevate the local spirit’s appeal to international levels.
Distilled from the sap of the coconut flower, arrack is best described as a fragrant dark coconut rum and makes a delicious addition to contemporary yet classic cocktails, like these concoctions from Ceylon Arrack.
Tusker
Concocted by bartender Chris Pollard and winner of the Manchester Arrack Trail.
Ingredients
- 60mlCeylon Arrack
- 25ml lemon juice
- 2 spoonfuls of caster sugar
- 2 drops of peach bitters
- egg white
Combine all ingredients in a cocktail shaker and serve in a wide glass.
Aliya
Fusing Ceylon Arrack and coconut water, this a light and refreshing cocktail when temperatures are high.
Ingredients
- 50ml Ceylon Arrack
- 100ml chilled coconut water
- 1 wedge of fresh lime
Combine Ceylon Arrack and the coconut water in a lowball glass over ice and garnish with the lime.
Toddy Tapper’s Punch
With a colour resembling Ceylon tea, this delightful punch is sweet and fragrant.
Ingredients
- 120ml Ceylon Arrack
- 40ml Mas Amiel sweet wine
- 60ml Claret wine
- 8 slices of fresh orange
- 8 dashes orange bitters
- 4 cinnamon sticks
- 20ml tea-infused gomme syrup
Combine all ingredients in a large container and leave overnight. When ready to drink, serve with ice garnished with a slice of orange.
Everlasting Summer
From Danny Smith at Keko Moku in Manchester, England, get ready for a drink that’s part mojito, part pina colada.
Ingredients
- 50ml Ceylon Arrack
- 25ml lime juice
- 10ml agave
- 50ml pineapple juice
- 8 mint leaves
- 20ml Coco Lopez
Blend all the ingredients together with ice.
Coco Moratuwa
Named after a coastal suburb of Colombo, this cocktail was created by Andrew Grey at Apotheca Bar in Manchester, England.
Ingredients
- 5ml Ceylon Arrack
- 5ml Velvet Falernum
- 25ml lemon juice
- 10ml coconut sugar syrup
- 1 bar spoonful of runny honey
Combine the lemon juice with the honey and coconut sugar syrup and stir. Once the honey is diluted, add ice cubes, the Ceylon Arrack and Velvet Falernum. Shake and strain into a lowball glass garnished with lemon and a maraschino cherry.
Ceylon Coconut Colada
A new twist on a classic created by Clinton Ghent of Revolucion de Cuba, in Manchester, England.
Ingredients
- 50ml Ceylon Arrack
- 100ml coconut water
- 50ml pineapple juice
- 5ml vanilla syrup
- 5ml passion fruit syrup
Combine everything in a cocktail shaker, shake and pour.
Orient Espresso
Ceylon Arrack’s take on the espresso martini from Paul Stevans, bar manager at London’s Mandarin Oriental.
Ingredients
- 50ml coffee-infused Ceylon Arrack
- 35ml vanilla vodka
- 5ml Patron XO Café
- 5 cardamom syrup
- 70ml chilled espresso
Combine all the ingredients in a shaker and dry shake first, then add ice and shake to chill. Strain into a tall martini glass and enjoy.
Cheers!
