sushi

Ingredients

Mirin 1 tbsp
Sugar 1 tsp
Ceylon Arrack 2 tbsp
Lemon juice 2 tbsp
Soy Sauce 2 tbsp

Method

1. Gently warm the Mirin to dissolve the sugar, and then mix in all the other ingredients.
2. Serve at room temperature; this may be refrigerated and stored for up to 10 days

serendib
Ingredients

50ml Ceylon Arrack
6 mint leaves
1/2 inch fresh ginger
1 tsp demerara sugar
2 slices of fresh mango
50ml mango puree
Ginger ale
Lime juice

Method

Muddle mint, sugar, mango slices, ginger and lime juice at the bottom of a large glass. Add crushed ice to the top, and pour the Ceylon Arrack and mango pulp into the glass. Muddle well with bar spoon. Add crushed ice and top up with ginger ale. Garnish with ginger wheel and mint sprig.

old_ceylon

Ingredients

50 ml Ceylon Arrack
3 drops orange bitters
5 ml Orgeat

Method

Stir ingredients. Serve in a
Collins Glass. Garnish with
orange peel.

marmalade

Ingredients

Lemon 1
Small orange 1
Grated ginger 50 g
Water 500 ml
Grated pumpkin 750 g
Ceylon Arrack 100 ml
Sugar 500 g

Method

1. Slice the orange and lemon into thin semi-circles
2. Put the pumpkin, water, ginger and citrus fruits together in a pan with half of the Ceylon Arrack.
3. Bring to a boil and simmer for 30 minutes, stirring occasionally.
4. Add the sugar and continue to cook for a further 30 minutes until a marmalade texture is achieved.
5. Stir in the remaining Arrack. Store in a clean sterilized jar in the refrigerator for up to a month

brinjal_pahie

Ingredients

Aubergiene roughly chopped 1kg
Garlic, peeled and crushed 8 cloves
Red chili cut into 1cm strips 3
Salt 1 tbsp
Turmeric 1 tbsp
Vegetable oil for frying 500 ml
White onion, sliced 1
Black mustard seed 1 tbsp
Ginger, peeled and grated 2 tbsp
Ceylon curry powder 1 ½ tbsp
Cinnamon stick 1
Ceylon Arrack 100 ml
White wine vinegar 250ml
Granulated sugar 1 tbsp
Salt to taste
Tamarind pulp 1 tbsp

Method

1. Toss the Aubergiene, garlic and Chili in a bowl with salt and turmeric. Let stand for 30 minutes and drain.
2. Deep fry the Aubergiene, garlic and chili in the vegetable oil at 160°c until golden brown and drain.
3. Using 2 tbsp of the oil, sauté the onion, ginger and black mustard seeds for 5 minutes.
4. Add the curry powder and cinnamon, add the Ceylon Arrack and reduce by half.
5. Add the vinegar and sugar, reduce by half, add the tamarind pulp.
6. Add the Aubergine to the vinegar reduction and cook for 10 minutes. Adjust the seasoning to taste.
7. Cool and store in an airtight jar.

#ceylonarrack #arrack #rockland #srilanka

Toddy Tapper’s Punch is playfully served in a teacup as the colour resembles Ceylon tea. The ingredients marry together wonderfully to create a fabulous aroma and taste quite unlike any other punch you might have come across. A delightful difference from the norm, this punch is meant for those who desire and enjoy drinks made with care and attention to detail.

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

Method
Combine all ingredients in a bowl and leave overnight. Add ice and serve in a teacup. Garnish with a quarter slice of orange.

coffee1
Ingredients: Arrack Coffee

500 ml Strong coffee
100 ml Milk
2 tbsp Sugar
50 ml Ceylon Arrack

Ingredients: Chantilly

200ml Whipping cream
30ml Ceylon Arrack
3 tbsp Icing sugar

Method

Whip the cream with the sugar, adding the Ceylon Arrack slowly at the end.

Bottle & Elephant

1924
Ingredients

40 ml Ceylon Arrack
20 ml Manzanilla sherry
15 ml maraschino liqueur
10 ml red vermouth
1 dash orange bitters

Method

Shake or stir all of the ingredients. Strain into a Martini Glass and garnish with a twist of lemon.

ceviche

Ingredients

Ceviche

4 x 100g White fish
Salt to taste
Juice of  1 lemon
2 tbsp Ceylon Arrack
3 tbsp Mirin
1 Cucumber

Dressing

2 tbsp Marinade
1 Egg yolk
1 tsp Mustard
150 ml Olive oil
Salt and pepper to taste

Method

Ceviche

1. Mix all the ingredients for the ceviche marinade together, submerge the fish in the marinade and keep in the refrigerator. Marinade for 1 hour, turning the fish over every 15 minutes.

2. Remove from the marinade, slice the fish on an angle and set aside.

3. Peel the cucumber and cut into strips, arrange underneath and on top of the ceviche.

Dressing

1. Mix 2 tbsp of the marinade together in a bowl with the egg yolk and mustard.

2. Gradually add the olive oil as for mayonnaise until it is all incorporated and thickened, adjust the seasoning to taste.

3. Drizzle the dressing around the ceviche and serve.