Archives for posts with tag: delicious



Jaggery Chili Beef

4x 200g Fillet steak
2 tbsp Jaggery
1 tbsp Chili powder
Salt & pepper to taste
1 tbsp Olive oil

Goats Cheese Hash Potato

2 large Potatoes
Salt & pepper to taste
2 tsp Curry powder
1 tbsp Olive oil
80g Goats cheese, diced

Red Coconut Curry Sauce

1 tbsp Olive oil
2 tbsp Chopped onion
1 tbsp Chopped garlic
1 tbsp Chopped ginger
10 Curry leaves
1 tbsp Chili powder
1 tsp Roasted curry powder
50 ml Ceylon Arrack
250 ml Coconut milk
1 tbsp Jaggery
Lime juice to taste
Pinch of salt


Jaggery Chili Beef

1. In a pestle and mortar, pound together the jaggery and chili powder to a paste, add the olive oil.
2. Season the steaks with salt and pepper, then rub with chili marinade and leave for an hour.
3. Seal the steaks in a hot pan and finish in the oven as desired.

Goats Cheese Hash Potato

1. Peel and grate the potatoes. In a clean cloth, squeeze out the potatoes to remove some of the starch (the
liquid in the potatoes).
2. In a bowl, mix the potatoes with curry powder, salt and pepper and olive oil. Divide the mixture into 4.
3. Line a tray with baking paper. In a suitable ring, press half of one mixture leaving a hole in the middle, place a quarter of the goat’s cheese and add the remaining potato. Remove the ring.
4. Repeat for the remaining mixture and bake in a preheated oven at 200°c for 25-30 minutes until golden brown.

Red Coconut Curry Sauce

1. Heat the olive oil in a saucepan, add the onion, garlic and ginger and sauté for 3 minutes without colour.
2. Add the curry leaves, curry powder and chili powder, cook out for a further 3 minutes.
3. Add the Ceylon Arrack and de-glaze, then add the coconut milk and jaggery. Season with a pinch of salt.
4. Cook the sauce on a gentle simmer for 30 minutes until the spices cook out and it begins to thicken. Pass through a strainer, adjust the seasoning and finish with a few drops of lime juice to taste.




1 x 1.8kg Salmon side, skin on, scales and pin bones removed

500g coarse rock salt

150g Sugar

300g White pepper corns, crushed

250ml Ceylon Arrack


1. Mix together the salt, sugar and crushed pepper.

2. Line a deep tray with baking paper, put the salmon skin side down and pour over the Ceylon Arrack.

3. Pack the salt mixture evenly on both sides of the salmon, cover with cling film and refrigerate.

4. Leave the salmon to marinade for 3 – 4 days turning it over every 8 hours.

5. Finally, wash off the marinade and pat dry with kitchen paper. Slice as desired and serve with lime wedges and cracked black pepper.

Ingredients (serves 4)

Smoked chicken
4 Chicken breast, skin on
Salt & pepper to taste
2 Cinnamon sticks
10 Cardomon pods
10 Cloves
100g Ceylon tea
80ml Ceylon Arrack
2 zest of Lemon

1 Small red capsicum, de-seeded and diced
1 Finely chopped red onion
1 tsp Finely chopped garlic
1 Mango, peeled and diced
3 tbsp Olive oil
2 tbsp White wine vinegar
2 tbsp Chopped coriander

1. Season the chicken breasts in a shallow tray and pour over the Ceylon Arrack, marinade for 1 hour.
2. Take a heavy casserole pan with a lid, cut a round piece of foil to fit the pan tightly and make 10 incisions (small holes) in the foil. Heat the pan
until smoking hot.
3. Place the chicken on the foil and pour the Ceylon Arrack over the breasts.
4. Crush the spices and tea together and add to the smoking pan, this will instantly begin to smoke vigorously. Quickly place the foil circle with the chicken on top of the smoking spices and close the lid.
5. Reduce the flame to a medium heat and continue to smoke for 5 minutes, then remove the pan from the heat and leave to cool.
6. Finish cooking the chicken by baking in a preheated oven at 200°c for a further 8 -10 minutes or until cooked all the way through.
7. Mix all the salsa ingredients together and serve on the side.

Ingredients (serves 6)
1 peeled Firm pineapple
1 tsp Salt
1 tsp Chili powder
18 Mint leaves, cut into fine strips

Ceylon Arrack and lime syrup
150g Sugar
250ml water
50 ml Ceylon Arrack
2 Lime, juice and zest

1. Boil the sugar, water and lime for 5 minutes. Add the Ceylon Arrack and cook for a further 5 minutes. Cool and store in the refrigerator.
2. Using a Japanese mandolin, slice the pineapple as thinly as possible. Arrange on a platter.
3. Mix together the salt and chili powder and lightly season the pineapple.
4. Scatter the Carpaccio with strips of fresh mint and serve the syrup on the side.

50ml Ceylon Arrack
150ml Ginger Beer
Squeeze of fresh lime

Pour Ceylon Arrack into a Highball Glass filled with ice.
Add ginger beer to taste. Top off with a squeeze of lime.
Garnish with a lime slice.

500g Raw mango, peeled
1 tbsp Salt
1 tbsp Sugar
1 tbsp Mustard powder
1/2 tbsp Chili powder
1 tsp Ground white pepper
1/2 tbsp Turmeric
1 tbsp Finely chopped ginger
1/2 tbsp Finely chopped garlic
100 ml White vinegar
50 ml Ceylon Arrack
50 ml Water

1. Dice the raw mango into 1 cm chunks.
2. Add all the dry ingredients and mix well, allow to sit for 1 hour.
3. Add the garlic, ginger, water, arrack and vinegar and mix well.
4. Store in a clean sterilized jar in the refrigerator for at least 3 days before serving, this pickle will keep for up to a month.


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


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.



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


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

#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.

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

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


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