© photo by Jake Brown

© photo by Jake Brown

One of the greatest things about the modern cocktail scene is, ironically, that it allows us it taste the past. Arrack may sound like some old fashioned torture device, but it's actually a 17th century predecessor to rum that originated in Southeast Asia and is made from sugarcane and rice. It's one of those liquors that disappeared for a few centuries in lieu of other more popular spirits, but has made a comeback thanks to cocktail geeks like us (mostly Dave Wondrich, but we like to think we helped). Its funky, vegetal, spiced flavor makes it a great addition to tiki or rum-based drinks and it can even be swapped in as a base for a unique, more complex spin on the classics. Don't fear the past! Try it in our simple swizzle recipe below; it's the best history homework there is. 

Arrack? No Phobia! (makes 1 drink)

  • 1 1/2 oz Batavia Arrack
  • 1/2 oz Stiggins Fancy Plantation Pineapple Rum
  • 3/4 oz lime juice
  • 3/4 oz falernum

In a collins or highball glass add all of your ingredients and fill it about two-thirds full with crushed ice.

Insert a swizzle stick (like in the photo above; get one here) or a barspoon and spin it between your palms to mix the ingredients. Do this until a frost starts to develop in the glass.

Top it off with more crushed ice and garnish with a pineapple wedge and a couple of pineapple leaves. Serve with a straw.