Accidental Cocktail

(adapted from the Occidental, PDT, New York City)

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 honey syrup (2:1)

0.75 oz lime juice

Strain into a coupe.

Top with 2 oz sparkling wine.

Garnish with lime wheel.

Arrack Sour

(Lane Ford, SF)

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

1/2 tbsp sugar

0.5 oz lemon juice

6 oz black tea

Garnish with a lemon wheel.

Blackheart

(Brick & Mortar, Cambridge, MA)

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

(Monica Smith Collins, Hilton Head, SC)

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

(Frederic Yarm, Boston)

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

(Erik Lorincz, The Connaught Bar)

1½ oz Batavia Arrack van Oosten

1 oz lime juice

½ oz crème de cacao

½ 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

(Patrick Williams, Punch Bowl Social, Denver)

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.

 

Jakarta Highball

Build in highball glass:

1 oz Batavia Arrack van Oosten

0.5 oz John D. Taylor's Velvet Falernum

Fill glass half full with ice.

Add 4 ounces lime seltzer

Top with ice.

Stir.

Garnish with mint sprig.

 

Jakartian Peardition

(Adapted from Guillermo Bravo, NYC)

Shake with ice:

1 oz Batavia Arrack van Oosten

0.75 oz oloroso sherry

0.5 oz Etter Pear Williams

0.75 oz lime juice

0.5 oz grapefruit juice

0.5 oz orgeat

0.25 oz cinnamon syrup

Fine strain into cocktail coupe.

 

Japanese Punch

(“Modern American Drinks,” 1895)

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

(Cane & Table, New Orleans, Louisiana)

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

(Mattias Hagglund, Elements Restaurant, Princeton, NJ)

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

 

Ruby Punch

(Adapted from the “Bar-Tenders Guide” by Jerry Thomas, 1862)

Combine in a punch bowl:

1.5 quarts hot black tea

1 pound (0.45 kg) sugar

Stir to dissolve.

Add:

12 oz lemon juice

16 oz Batavia Arrack van Oosten

16 oz ruby port

Garnish with freshly grated nutmeg.

 

Smoking Jet Pilot

(John Gertsen and Cali Gold, San Francisco, CA)

Build in a tall glass:

1 oz Del Maguey Mezcal Vida

.75 oz Batavia Arrack van Oosten

.75 oz reposado tequila

.5 oz lime juice

.5 oz grapefruit juice

.5 oz cinnamon-infused sugar syrup

.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

(Nick Bennett, Porchlight, NYC)

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

Swizzle.

Top off with crushed ice.

 

United Service Punch

(Jerry Thomas)

Combine in a punch bowl:

227 g lemon oleo-saccharum (0.5 lb raw sugar and peel of 6 lemons)

48 oz. 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.