By Robert Schinkel - Bartender, tea expert, storyteller and entrepreneur - www.robert-schinkel.nl
A Julep is a drink that is especially enjoyable on a hot summer's day. Originally this drink was made with Bourbon or American Whiskey, but this twist is made with two less well-known but inspiring ingredients; Ceylon Arrack and Pekoe Ceylon Liqueur. Arrack is one of the oldest distillates in Asia, closely related to rum. This particular Arrack is made from the fermented sap of the coconut flower which gives the spirit a refined and multi-layered expression. Pekoe Ceylon liqueur gets its flavour from the famous Sri Lankan black tea, malty, earthy and full-bodied. The addition of cloves, cardamon, cinnamon bitters and mint leaves add freshness and spice to the drink.
Glass type: Julep cup
Technique: Shake
Ingredients
50 ml Ceylon Arrack
40 ml Pekoe Ceylon
10 ml sugar syrup
2 dashes cinnamon bitters
6 cloves
6 cardamoms
12 mint leaves
Icing sugar
Method
Add all ingredients (expect for the icing sugar) to an ice-filled shaker and shake vigorously for 20 seconds
Strain into a frozen Julep cup half-filled with crushed ice and stir.
Top up with crushed iced and stir again
Repeat previous step until the cup is completely filled and frosted on the outside.
Garnish with a mint top, dust with icing sugar and sprinkle some loose leaf Ceylon tea on top.