17th Century Cocktail

Yar!! It be a Batavia Arrack cocktail
1 12 oz Batavia Arrack, Van Oosten
1 oz Manzanilla sherry, Lustau Manzanilla
14 oz Orgeat (homemade, with orange flower water)
Cut cheeks (peel, pith, small bit of fruit) off the four sides of an orange - bonus if it's a Valencia or Seville. Add ingredients to glass, drop in four orange cheeks, add ice and shake (to integrate the orgeat). Double strain into a coupe, and garnish with a thin orange slice.
I'm hoping that this builds a nutty-citrus accord that fights the buttery-oily arrack. Manzanilla sherry is like a super-fino, and hopefully the detailed instructions get enough orange into the drink without having to add orange juice.


Zachary Pearson's picture

So weirdly enough, this

So weirdly enough, this works. It definitely gets enough orange into the drink, and the Manzanilla + Arrack give almost a smoky, Mezcal accord. This is definitely dry, but interesting.

christina in tacoma's picture

Well, I could tell by the

Well, I could tell by the description that this would probably be too dry for me, though the ingredients got my attention. I had a regular navel orange to work with. I liked it with .75 oz orgeat (the homemade stuff is just so good) and an equal measure of lime. Sorry for over-modifying....

christina in tacoma's picture

So, I'd like to retract what

So, I'd like to retract what I said last year, because I tried this again and this is really a great cocktail. I know I didn't use the right sherry last time (and it was probably old), and maybe my tastes have changed or I was just crazy that day. I still have mixed feelings about batavia arrack but the soft nutty orange flavors do work quite well here.

Zachary Pearson's picture

Christina, That's nice of


That's nice of you. I think that people who drink enough craft cocktails tend to move toward liking bitter and sour flavors over sweet ones. I've now found that I love Amaro Sibilla, and I think the only thing left for me is to chew on straight gentian roots or cinchona bark ;)



christina in tacoma's picture

The Sibilla is potent stuff.

The Sibilla is potent stuff. It is a little much for me straight, but I do like it with some soda and a twist. Thanks again for all the good stuff you post- I've learned some of my very favorite flavor combos from your recipes.