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Batavia Arrack van Oosten

RECIPES

Accidental Cocktail

Prepare a coupe rinsed with Elisir Novasalus.
Combine in a mixing glass:
1.25 oz Batavia Arrack van Oosten
0.75 oz orange liqueur
0.5 oz Cardamaro Vino Amaro
1 pinch kosher salt
Stir with ice.
Strain into the prepared glass.
Garnish with an orange peel.

Airmail

Shake with ice:
1 oz Batavia Arrack van Oosten
0.5 oz demerara syrup (2:1)
0.75 oz lime juice
Strain into a coupe.
Top with 2 oz sparkling wine.
Garnish with lime wheel.

Arrack Sour

Dry shake:
1.5 oz Batavia Arrack van Oosten
0.75 oz lemon juice
0.5 oz maraschino liqueur
0.5 oz gum syrup
1 egg white
Shake again with ice.
Strain into a coupe.
Garnish with 2 dashes Peychaud’s Bitters.

Bark and Bite

Build in a double rocks glass filled with ice:
1.5 oz Batavia Arrack van Oosten
0.25 oz Dolin Génépy le Chamois Liqueur
4 oz tonic water
Garnish with a grapefruit peel.

Bittered Ruby Punch

Build in warmed mug:
1.5 oz Byrrh Grand Quinquina
0.5 oz Batavia-Arrack van Oosten
0.25 oz sugar
0.5 oz lemon juice
6 oz black tea
Garnish with a lemon wheel.

Blackheart

Shake with ice:
1.5 oz Batavia Arrack van Oosten
0.5 oz St. Elizabeth Allspice Dram
0.5 oz molasses syrup (or brown simple syrup)
0.5 oz orange juice
0.25 oz lime juice
1 dash Angostura Bitters
Strain into a double rocks glass filled with ice.
Top with 2 oz amber ale.

Bubble Up Daiquiri

Shake with ice:
1.75 oz Batavia Arrack van Oosten
0.75 oz triple sec (Monica suggests Blended Family No. 17 Triple Sec)
0.75 oz lime syrup
0.25 oz lime juice
Fine strain into Nick and Nora glass. Top with Prosecco.

The Devil Walking Next to Me

Shake with ice:
1.25 oz Batavia Arrack van Oosten
0.5 oz Dolin Rouge Vermouth de Chambéry
0.5 oz lime juice
0.5 oz Salers Gentian Apéritif
0.25 oz St. Elizabeth Allspice Dram
Strain into a coupe.
Garnish with a lime wheel.

Dutch East Indies Daisy

1.5 oz Batavia Arrack van Oosten
1 oz lime juice
0.5 oz crème de cacao
0.5 oz sugar syrup
2 bar-spoons fennel seeds
Shake all ingredients with ice and fine strain into a cocktail glass rimmed with cocoa powder.

Hemingway in Europe

Shake with ice:
1.5 oz Batavia Arrack van Oosten
0.25 oz maraschino liqueur
0.75 oz grapefruit oleo-saccharum
0.75 oz lime juice
Double-strain into a coupe.
Garnish with a grapefruit peel and a thyme sprig.

Japanese Punch

Combine in a warm mug:
1 sugar cube, to taste
0.5 oz lime juice
0.75 oz Batavia Arrack van Oosten
0.75 oz brandy
3 oz hot tea
Stir.

The Moon in June

Shake with ice:
1 oz Batavia Arrack van Oosten
1 oz Tresmontaine “tabacal” Rancio
1 oz pineapple juice
0.5 oz pineapple gum syrup
0.5 oz lime juice
Strain into a collins glass filled with crushed ice.
Float 0.25 oz crème de cassis.

The Privateer

Shake with ice:
1.5 oz Batavia Arrack van Oosten
1 oz John D. Taylor’s Velvet Falernum
0.75 oz Smith & Cross Traditional Jamaica Rum
0.5 oz Byrrh Grand Quinquina
0.75 oz lemon juice
3 dashes Angostura Bitters
Strain into a double rocks glass filled with crushed ice.
Garnish with fruit and a mint sprig.

Raffles Cocktail

Build in a collins glass filled with ice:
1.5 oz Batavia Arrack van Oosten
3 oz ginger ale
0.75 oz lime juice

Smoking Jet Pilot

Build in a tall glass:
1 oz Del Maguey Mezcal Vida
0.75 oz Batavia Arrack van Oosten
0.75 oz reposado tequila
0.5 oz lime juice
0.5 oz grapefruit juice
0.5 oz cinnamon-infused sugar syrup
0.5 oz John D. Taylor’s Velvet Falernum
1 dash herbsaint
1 dash angostura bitters
Fill with crushed ice
Garnish with a grapefruit twist
Garnish with a lime peel

South Seas Swizzle

Swizzle in a collins glass half-filled with ice:
2 oz Batavia Arrack van Oosten
0.5 oz lime juice
0.5 oz green tea syrup (2:1)
1 dash Regan’s Orange Bitters
Fill with ice.
Garnish with a mint sprig.
Garnish with ground nutmeg.

Spa Day Swizzle

Dry shake:
2 oz Batavia Arrack van Oosten
1 oz lime juice
0.75 oz John D. Taylor’s Velvet Falernum
0.5 oz pineapple juice
0.5 oz simple syrup
Pour into tall glass half full with crushed ice.
Add 2 oz cucumber water (set aside from making Tzatziki)
Swizzle.
Top off with crushed ice.

United Service Punch

Combine in a punch bowl:
227 g lemon oleo-saccharum (0.5 lb raw sugar and peel of 6 lemons)
1.5 quarts hot tea (decaffeinated and unflavored)
Stir to dissolve.
Add:
8 oz Batavia Arrack van Oosten
16 oz Smith & Cross Traditional Jamaica Rum
juice of 6 lemons
Chill and serve cold, or keep warm and serve hot.
Garnish with freshly-grated nutmeg.