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Sri Lankan Arrack Cocktail Recipes

Sri Lankan Arrack Cocktail Recipes

15 days ago

Sri Lanka’s drinking culture has largely revolved around the iconic local arrack for several years. A distinct and rich liquor, arrack is made from the fermented sap of the coconut flower. Although many people enjoy arrack on its own, the liquor can be mixed with tropical fruits, wine-based spirits and syrups to create a smooth, refreshing blend. Channel your inner bartender and try your hand at making and tasting these arrack cocktails.


Concocted by bartender Chris Pollard and winner of the Manchester Arrack Trail, Tusker is an exciting mix of egg whites, lime, peach bitters and Ceylon Arrack.


  • 60ml Ceylon Arrack
  • 25ml lemon juice
  • 2 spoonful’s of caster sugar
  • 2 drops of peach bitters
  • egg white

Combine all ingredients in a cocktail shaker and serve it in a wide glass. Ensure the froth forms at the top of the cocktail.

Island Currency

A fresh and bright tropical twist combining pineapple and Ceylon Arrack with tinges of paprika syrup, this liquor is the ideal drink to enjoy while on the beach. Spray on some suntan lotion and sip on the unique Island Currency while basking under the warm island glow.


  • 15ml Ceylon Arrack
  • 35ml Banks 5 Island Rum
  • 3 chunks of pineapple
  • 20ml lime juice
  • 15ml smoked paprika syrup


A classic cocktail combining Ceylon Arrack and coconut water, Aliya, translating to elephant in Sinhalese, is a refreshing beverage that’s the perfect thirst quencher during the hot, summer months where rain is a distant dream. With a history of its own, the Aliya was often served to royals who visited the island back in the day.


  • 50ml Ceylon Arrack
  • 100ml chilled coconut water (substitute with ginger beer, if preferred).
  • 1 wedge of fresh lime

Serve this cocktail in a wide, short glass with ice cubes and a wedge of lime as garnish. If you’re not a fan of coconut water as a mixer, try Ginger Beer instead!


Serendib is a cocktail that reminds you of swaying palm trees and golden sands kissed by blue waters. Capturing the essence of tropical Sri Lanka, Serendib uses fresh mango and the famed Ceylon Arrack as its base.


  • 50ml of Ceylon Arrack,
  • 6 mint leave
  • 1/5 inch fresh ginger
  • 1 tsp brown sugar
  • 2 slices of mango
  • 50ml mango puree
  • ginger ale
  • lime juice

Combine mint leaves, mango slices, ginger and lime juice in a glass and muddle them before adding the arrack and crushed ice. Top up your drink with ginger ale and a mint sprig as a garnish!

The Baroness

Tea lovers will enjoy this cocktail!


Brew a cup of strawberry tea, but let it cool down before making the cocktail. Once cooled to room temperature, add in the iconic Ceylon Arrack to a cocktail glass and stir well. Garnish your cocktail with a cinnamon stick before enjoying it.

Coco Moratuwa

Moratuwa, a coastal city in Colombo, evokes a sense of salty air and sunshine. Coco Moratuwa is a sweet blend of honey, lemon, coconut sugar syrup and obviously, Ceylon Arrack.


  • 38ml Ceylon Arrack
  • 5ml Velvet Falernum
  • 25ml lemon juice
  • 10m coconut sugar syrup
  • 1 spoonful of honey

Mix the lemon juice, honey, sugar syrup and add in spicy Velvet Falernum, and stir well until it’s properly diluted. Add ice and shake well before straining the mix through to a glass. Serve this cocktail either with a cherry or a lemon wedge as garnish.

Old Ceylon

A classic with a Sri Lankan twist. The Old Ceylon cocktail is an arrack-based alcohol that’s strong, warm and aromatic.


In a glass, combine the arrack with orange bitters and Orgeat, serve with a few cubes of ice in a short glass.