Made with Sri Lanka’s coconut flower sap spirit, Arrack, this cocktail combines all of Sri Lanka’s famed flavors–cinnamon, coconut sugar, lime and Ceylon tea, of course.
Ceylon Arrack, Sri Lanka’s coconut flower sap derived spirit, was for ages made in rigged village stills and banned nation-wide every so often. Today, artisan distillers on the island, like Rockland and Mendis, are crafting some pure and flavorful varieties aged for decades in halmilla, a local, tropical hardwood. Typically drunk casually with lime or fresh coconut water, Arrack is now showing up in punchbowls and specialty cocktails across the world from Colombo to Copenhagen. Ask for it at your local spirits shop. If they don’t carry it, it can be specially ordered!
Arrack Attack (makes 1)
Combine in a shaker with ice:
.5 ounces (1 Tablespoon) Black Tea Cinnamon simple syrup**
.5 ounces (1 Tablespoon) freshly squeezed lime juice
1 ounce (2 Tablespoons) Ceylon Arrack
Shake and pour into a martini glass.
Garnish with piece of a cinnamon stick or a slice of lime rind.
** Black Tea Cinnamon Simple Syrup: Steep 2 teaspoons in 1/2 cup of boiling water for 5 minutes. Strain and then combine steeped tea in a saucepan with 2 cinnamon sticks and 1/2 cup of sugar or coconut sugar. Bring to a boil and stir until sugar is dissolved. Remove from heat and allow to steep for 5-10 minutes or more. Strain and keep, covered, in the refrigerator for up to 3 weeks.