Ingredients
50ml Ceylon Arrack
150ml Ginger Beer
Squeeze of fresh lime
Method
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.
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Aliya
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Ingredients
50 ml Ceylon Arrack
5 ml orange marmalade
20 ml triple sec
20 ml fresh lime juice
Method
Shake all ingredients. Double strain and serve in a salt rimmed Margarita Glass. Garnish with a small wedge of orange if you wish.
Ingredients
50ml Ceylon Arrack
5ml Averna Amaro
3 drops angostura bitters
25ml fresh lemon juice
15ml gomme syrup
1 egg white
Method
Dry shake first (without ice). Shake all ingredients with ice. Strain into a Rocks Glass. Garnish with a slice of lemon and a cherry.
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.
Ingredients
50 ml Ceylon Arrack
3 drops orange bitters
5 ml Orgeat
Method
Stir ingredients. Serve in a
Collins Glass. Garnish with
orange peel.
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.
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.
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.
Ingredients
50ml Ceylon Arrack
15ml apricot brandy
3 fresh strawberries
1 tsp demerara sugar
20ml fresh lime juice
Method
Muddle strawberries, lime juice and sugar at the bottom of a shaker. Add ice, Ceylon Arrack and apricot brandy. Shake all ingredients well. Pour mixture into a Sling Glass. Garnish with half a strawberry.
Ingredients
50 ml Ceylon Arrack
100 ml strawberry tea
Method
Shake all ingredients over ice. Double strain into an ice filled Rocks Glass. Garnish with cinnamon stick as stirrer.
Ceylon Arrack 