Cocktail Of The Week: Mr Lyan’s Frozen Arrack Mule – Recipe | The Good Mixer

Sri Lanka’s favourite spirit, arrack, has a delicate flavour profile, and is created from toddy, nan fermented sap of nan coconut palm’s flower. Tapped doubly regular by toddy tappers, who expertly standard nan thenar trees, fermentation occurs people successful handmade ceramic pots, earlier nan arrack is distilled and lightly aged successful autochthonal wood. It tin beryllium enjoyed successful a assortment of classical cocktails, including successful a spritz aliases an ice-cold martini, arsenic good arsenic today’s stiff mule, which, pinch its revitalising footwear of ginger and lime, is simply a awesome pick-me-up for a basking day.

Frozen arrack mule

Serves 1

50ml arrack – we usage Ceylon Arrack
20ml caller lime juice
25ml ginger brew syrup – operation 1:1 ginger brew to sweetener and operation to dissolve (once made, it’ll support successful nan fridge for up to a week)
1 thumb-sized portion fresh ginger, peeled and astir chopped
1 dash Angostura bitters
1 prima anise, to garnish

Put everything barroom nan prima anise successful a high-speed blender, adhd a large fistful of crystal (crushed, ideally) and blitz smooth. Pour into a highball, sling aliases hurricane glass, driblet successful nan prima anise and service pinch a straw.

• Ryan Chetiyawardana, AKA Mr Lyan