Cocktail of the week: Mr Lyan’s frozen arrack mule – recipe | Cocktails

Sri Lanka’s favorite spirit, arrack, has a fragile flavour profile, and is created from toddy, the fermented sap of the coconut palm’s flower. Tapped twice day by day by toddy tappers, who expertly scale the palm bushes, fermentation happens naturally in handmade ceramic pots, earlier than the arrack is distilled and evenly aged in native wooden. It may be loved in quite a lot of basic cocktails, together with in a spritz or an ice-cold martini, in addition to immediately’s frozen mule, which, with its revitalising kick of ginger and lime, is a good pick-me-up for a sizzling day.Frozen arrack muleServes 150ml arrack – we use Ceylon Arrack20ml recent lime juice25ml ginger beer syrup – combine 1:1 ginger beer to sugar and stir to dissolve (as soon as made, it’ll hold within the fridge for as much as every week)1 thumb-sized piece recent ginger, peeled and roughly chopped1 sprint Angostura bitters1 star anise, to garnishPut all the pieces bar the star anise in a high-speed blender, add an enormous handful of ice (crushed, ideally) and blitz clean. Pour right into a highball, sling or hurricane glass, drop within the star anise and serve with a straw.