Arrack is a delicate Sri Lankan spirit made from toddy, the fermented sap tapped from coconut palm flowers. Toddy tappers scale the palms twice daily to collect sap, which ferments naturally in handmade ceramic pots. The fermented toddy is then distilled and lightly aged in native wood, creating a subtle flavour profile. Arrack can be mixed into classic cocktails such as spritzes and martinis, and adapts well to contemporary drinks. A frozen arrack mule combines 50ml arrack with lime, a ginger beer syrup, fresh ginger, bitters and star anise, blended with crushed ice for a refreshing, spicy-citrus cocktail.
Tapped twice daily by toddy tappers, who expertly scale the palm trees, fermentation occurs naturally in handmade ceramic pots, before the arrack is distilled and lightly aged in native wood. It can be enjoyed in a variety of classic cocktails, including in a spritz or an ice-cold martini, as well as today's frozen mule, which, with its revitalising kick of ginger and lime, is a great pick-me-up for a hot day.
Frozen arrack mule Serves 1 50ml arrack we use Ceylon Arrack 20ml fresh lime juice 25ml ginger beer syrup mix 1:1 ginger beer to sugar and stir to dissolve (once made, it'll keep in the fridge for up to a week) 1 thumb-sized piece fresh ginger, peeled and roughly chopped 1 dash Angostura bitters 1 star anise, to garnish Put everything bar the star anise in a high-speed blender, add a big handful of ice (crushed, ideally) and blitz smooth.
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