CEYLON ARRACK SPECIAL 700 ML
This drink, Ceylon Arrack, is great by itself or with ice and mixers like ginger beer, ginger ale, cola, or coconut water. It’s also perfect for classic cocktails and punch recipes, like the 1840 Ruby Punch from Jerry Thomas. You can make it in a punch bowl or as a single serving. For the punch, mix Ceylon Arrack, Ruby Port, lemon juice, sugar syrup, and black tea, then serve it over ice. It’s a fun drink to share from a big punch bowl.
15 in stock
Since 1924, we have been making a special drink called arrack from the sap of coconut flowers in Sri Lanka. This drink has a long tradition and has been passed down through four generations. The process involves skilled Toddy Tappers who climb trees to collect the sap by hand. The sap naturally ferments at our eco-friendly distillery before we put it in our special coral bottles for you to enjoy.
You can enjoy this arrack on its own, with ice, or mix it with ginger beer, ginger ale, cola, or cold coconut water. It also works well in classic cocktails and punch recipes. One of our favorite recipes is the Ruby Punch from ‘The Bon Vivant Companion’ by Jerry Thomas in 1840.
How to Serve
For a punch bowl serving: Mix 700ml of Ceylon Arrack, 280ml Taylor’s Ruby Port, 280ml fresh lemon juice, 210ml sugar syrup, and 1050ml of cooled black tea. For a single serving: Mix 50ml of Ceylon Arrack, 20ml Taylor’s Ruby Port, 20ml fresh lemon juice, and 15ml sugar syrup.
Instructions: Shake all the ingredients with ice, then pour it over fresh ice. The Ruby Punch can be made as a single cocktail, but it’s more fun to make a large batch and serve it from a big punch bowl.