An ancient spirit mentioned even by Marco Polo, Sri Lankan arrack has been a local favourite for centuries. In recent years, makers such as Ceylon Arrack are trying to elevate the local spirit’s appeal to international levels.
Distilled from the sap of the coconut flower, arrack is best described as a fragrant dark coconut rum and makes a delicious addition to contemporary yet classic cocktails, like these concoctions from Ceylon Arrack.
Concocted by bartender Chris Pollard and winner of the Manchester Arrack Trail.
Combine all ingredients in a cocktail shaker and serve in a wide glass.
Fusing Ceylon Arrack and coconut water, this a light and refreshing cocktail when temperatures are high.
Combine Ceylon Arrack and the coconut water in a lowball glass over ice and garnish with the lime.
With a colour resembling Ceylon tea, this delightful punch is sweet and fragrant.
Combine all ingredients in a large container and leave overnight. When ready to drink, serve with ice garnished with a slice of orange.
From Danny Smith at Keko Moku in Manchester, England, get ready for a drink that’s part mojito, part pina colada.
Blend all the ingredients together with ice.
Named after a coastal suburb of Colombo, this cocktail was created by Andrew Grey at Apotheca Bar in Manchester, England.
Combine the lemon juice with the honey and coconut sugar syrup and stir. Once the honey is diluted, add ice cubes, the Ceylon Arrack and Velvet Falernum. Shake and strain into a lowball glass garnished with lemon and a maraschino cherry.
A new twist on a classic created by Clinton Ghent of Revolucion de Cuba, in Manchester, England.
Combine everything in a cocktail shaker, shake and pour.
Ceylon Arrack’s take on the espresso martini from Paul Stevans, bar manager at London’s Mandarin Oriental.
Combine all the ingredients in a shaker and dry shake first, then add ice and shake to chill. Strain into a tall martini glass and enjoy.