Post #363160 by Atomic Cocktail on Sun, Feb 24, 2008 9:09 AM

Recipes with Batavia Arrak:

From:

The BARTENDER'S GUIDE
OR HOW TO MIX DRINKS
by Jerry Thomas

1862 Edition:

ARRACK PUNCH
(Three tumblers of punch.)
Take 2 wine-glasses of Batavia Arrack (old).
3 wine-glasses of Jamaica rum.
Sweeten to taste with loaf-sugar dissolved in hot water.

Lemons and limes are also matter of palate, but two lemons are enough for the above quantity ; put then an equal quantity of water—i.e., not five but six glasses to allow for the lemon juice, and you have three very pretty tumblers of punch.

NUREMBURG PUNCH
Take ½ pound of loaf-sugar.
2 or 3 large oranges.
1 quart of boiling water.
1/3 quart of Batavia Arrack.
1 bottle French red wine.

Pare off a portion of the orange peel very thin. Press the juice of the oranges through muslin into the sugar ; add the previously pared peel. Pour on them the water (boiling) and the Arrack ; add the wine, hot but not boiling, and stir together.

White wine may be substituted for the red, but the latter is considered better for the purpose. This is an excellent punch when cold, and will improve with age.

IMPERIAL ARRACK PUNCH,*
Take 1 quart of old Batavia Arrack.
6 lemons.
1 pound of loaf-sugar.
1 quart of boiling water.

Cut the lemons into thin slices, and steep them in the Arrack for six hours. Remove the lemons without squeezing them. Dissolve the sugar in the water, and add it while hot to the Arrack. Then let it cool. This makes a fine liqueur which should be thoroughly iced before serving.

*Most of the Arrack imported into this country is distilled from rice and comes from Batavia. It is but little used in America, except to flavor punch the taste of it is very agreeable in this mixture.

UNITED SERVICE PUNCH
Take ½ pint of Arrack.
1 pint of Jamaica rum.
½ pound of loaf-sugar.
3 pints of hot tea.
6 lemons.

Rub off the peel of four of the lemons with some of the sugar. Dissolve the sugar in the tea; add the juice of all the lemons, and the Arrack. Serve cold.

ROYAL PUNCH
(For a small party.)
Take 1 pint of hot green tea.
½ pint of brandy.
½ pint of Jamaica rum.
1 wine-glass of Curacoa.
1 wine-glass of Arrack.
Juice of two limes.
A slice of lemon.
White sugar to taste.
1 gill of warm calf's foot jelly.

To be drunk as hot as possible. This is a composition worthy of a king, and the materials are admirably blended; the inebriating effects of the spirits being deadened by the tea, whilst the jelly softens the mixture, and destroys the acrimony of the acid and sugar. The whites of a couple of eggs well beat up to a froth, may be substituted for the jelly where that is not at hand. If the punch is too strong, add more green tea to taste.

1887 edition:

MARASCHINO PUNCH
(Use large bar-glass.)
1 tea-spoonful of powdered sugar, dissolved in a little water.
1 wine-glass of brandy.
2 dashes of Arrack.
½ pony-glass of Maraschino.
The juice of half a small lemon.

Fill the tumbler with shaved ice, shake well, ornament
with fruit and berries in season, and serve with a straw.

BIMBO PUNCH
Take 1 quart of brandy.
1 gill of Arrack.
6 lemons.
1 pound of loaf-sugar.
1 quart of boiling water.

Cut the lemons into thin slices, and steep them in the brandy for six hours. Remove the lemons without squeezing them. Dissolve the sugar in the water, and add it while hot to the brandy and Arrack. Then let it cool. Ice and serve.

COLD RUBY PUNCH
Take 1 quart of Batavia Arrack.
1 quart of Port wine.
3 pints of green tea.
1 pound of loaf-sugar.
Juice of six lemons.
½ of a pineapple cut in small pieces.

Dissolve the sugar in the tea, add the other materials.
Serve iced.

From Cocktail DB.com:

ARRACK COOLER
Build, fill glass with ice
1 1/2 oz arrack (4.5 cl, 3/8 gills)
1/2 tsp sugar (2 dashes)
1/2 oz Puerto Rican rum (1.5 cl, 1/8 gills)
1/4 oz fresh lemon juice (6 dashes, 1/16 gills)
Fill with soda and/or Champagne
Serve in a highball glass (9.0 oz)

ARRACK PUNCH
Build/stir
1 oz orange juice (3 cl, 1/4 gills)
1 oz fresh lemon juice (3 cl, 1/4 gills)
1 tsp sugar (4 dashes)
1 1/2 oz arrack (4.5 cl, 3/8 gills)
Fill with boiling water, dunk tea bag
Serve in a rocks glass (6.0 oz)

SRI LANKA ARRACK SOUR
60 ml (2 oz) coconut arrack (Old Reserve is the best clear arrack for sours)

30 ml (1 oz) fresh lime juice

20 ml (4 tsp) sugar syrup

lots of ice cubes

Mix all of the ingredients in a cocktail shaker and serve in a cocktail glass rimmed with sugar, with a slice of lime.