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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

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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.

paddington

Ingredients 

50 ml Ceylon Arrack
3 tsp British marmalade
3 slices of fresh orange
1 maraschino cherry
1/2 Inch fresh ginger

Method

Prepare rim of rock’s glass with a light coating of cinnamon powder and sugar mix. Muddle marmalade, ginger, cherry and fresh orange in the bottom of the glass. Fill up glass with ice and add Ceylon Arrack. Stir well till ingredients blend together. Garnish with  a cinnamon stick.