{"id":123494,"date":"2023-10-23T17:04:59","date_gmt":"2023-10-23T17:04:59","guid":{"rendered":"https:\/\/websitedesigns.com.au\/elankanew\/?p=123494"},"modified":"2023-10-23T17:05:28","modified_gmt":"2023-10-23T17:05:28","slug":"in-sri-lankathis-centuries-old-spirit-is-shaking-up-the-local-cocktail-scene-by-zinara-ratnayake","status":"publish","type":"post","link":"https:\/\/websitedesigns.com.au\/elankanew\/in-sri-lankathis-centuries-old-spirit-is-shaking-up-the-local-cocktail-scene-by-zinara-ratnayake\/","title":{"rendered":"In Sri Lanka,This Centuries \u2013 Old Spirit Is Shaking up The Local Cocktail Scene- By Zinara Ratnayake"},"content":{"rendered":"

In Sri Lanka,This Centuries \u2013 Old Spirit Is Shaking up The Local Cocktail Scene- By Zinara Ratnayake<\/span><\/span><\/h2>\n

\"elanka\"<\/a><\/p>\n

More and more mixologists in Sri Lanka are using coconut arrack to make cocktails<\/span><\/p>\n

And being served in trendy bars from London to Cologne<\/strong><\/span><\/p>\n

Source:<\/span><\/strong>Island<\/a><\/p>\n

At an 18-acre coconut garden of Rockland Distilleries in Nattandiya, just north of Sri Lanka\u2019s capital Colombo, Roy Jayalath begins his work early in the morning. Jayalath climbs tall, swaying coconut trees to collect the white, milky sap of their flowers. Balancing on two coir ropes, he walks across these tightropes from tree to tree until he collects enough sap to fill a pot. Coconut sap is the raw material for coconut arrack, an alcoholic beverage unique to Sri Lanka. Although this method of collecting sap, known as toddy tapping, has existed in Sri Lanka for about 2,000 years, arrack has only recently begun to reach trendy bars and foreign shores.<\/span><\/p>\n

High-quality coconut arrack only has two ingredients: sap and water. When it\u2019s fresh from the tree, the sap is sweet, tangy, and slightly spicy, with a strong fragrance of coconuts; it contains natural sugars and yeast, allowing the sap to naturally ferment into a wine-like drink called toddy, with an alcohol percentage of about four percent. A few hours after extraction, the alcohol content increases to about seven percent. The toddy is then distilled like whiskey; the alcohol level goes up to about 60 percent, at which point the drink is then watered down to 40 percent and aged in Halmilla (a tree that grows in Asian tropics) wooden vats for at least three years before the liquid is bottled.<\/span><\/p>\n

<\/p>\n

The garden employs six \u201ctoddy tappers\u201d including Jayalath, now 56, who tapped his first toddy at the age of 13 after seeing his two uncles climbing coconut palms. Jayalath shimmies up the trees twice a day now: once in the morning to collect sap, and again later in the day to tap each tree\u2019s unopened inflorescence, or cluster of flowers, with a mallet to stimulate toddy flow. He collects sap from 100 trees every day.<\/span><\/p>\n

\"elanka\"<\/a><\/span><\/p>\n

\n

A toddy tapper may climb and collect sap from dozens of trees every day<\/span><\/p>\n

Rapti Dirckze, Head of Conservation at Rockland Distilleries, explains that toddy tapping is a generational craft passed down from father to son, but notes that it\u2019s difficult to find young tappers today\u2014despite the fact that a skilled tapper can earn decent pay of about 120,000 rupees ($470) a month. \u201cPeople think it\u2019s a job with low status, so the young generation wants to find other jobs,\u201d she says.<\/span><\/p>\n

Jayalath\u2019s children, for instance, have moved into other labor work, he explains as he presses his palms together and says a prayer before ascending a tree. \u201c[The prayer] keeps me safe,\u201d he says, smiling. \u201cThe hardest part is to climb up. Most people think that walking on the rope is scary. Not for me. I\u2019m used to it.\u201d<\/span><\/p>\n

There\u2019s little evidence to suggest arrack\u2019s origins, but according to oral history, centuries ago, toddy was given to elephants in the king\u2019s army before battle. Robert Knox, a British sea captain who spent 19 years in Sri Lanka as a captive,\u00a0wrote\u00a0in his 1681-book\u00a0An Historical Relation of\u00a0<\/strong>the Island Ceylon\u00a0that captives distilled arrack to drink. In the mid-1600s, the Dutch began the commercial planting of coconut trees on the west coast of Sri Lanka and exported coconut arrack to Malaysia and several Indian destinations.<\/span><\/p>\n

\u201cWe call this area the toddy belt of Sri Lanka,\u201d says Dirckze, noting that this region extends from Chilaw in the north to Matara in the south. \u201cThe best toddy is from here.\u201d<\/span><\/p>\n

Sri Lanka has had a complicated relationship with arrack over the past few centuries. When the British took over Sri Lanka\u2019s coastal belt in 1796, they seized control of the arrack trade. Arrack production slowly declined over the following decades. There were many reasons for this, writes Michelle Gunawardana in the book\u00a0The Adventure of Arrack: not only did importing countries impose heavy duties, but the British East India Company also later banned the transport of arrack and discouraged imports into Britain.<\/span><\/p>\n

By the 1830s, the British had also tightened local production, ensuring that only licensed entities could produce and sell arrack. The British government later established the Department of Excise, which exists today, to control the illegal trade and allow only large-scale businesses to produce the drink.<\/span><\/p>\n<\/div>\n

\"elanka\"<\/a><\/span><\/p>\n

Toddy tappers climb coconut trees to collect the sap that will become coconut arrack.<\/span><\/p>\n

Around the \u201860s to \u201870s, when the coconut supply decreased due to severe droughts and labor shortages, some distilleries began to produce different arrack blends. Because these usually didn\u2019t include much coconut, they were much cheaper than traditional arrack. The prevalence of such alternatives labeled arrack as a cheaper drink for the masses, explains Dirckze.<\/span><\/p>\n

According to Nadira Jayasuriya, director of development at the\u00a0Botanik Bistro and Bar\u00a0in Colombo, local distilleries like\u00a0Rockland\u00a0are driving much of this surge, and customers are spreading the word on social media. She believes the growing enthusiasm is a sign that people are becoming increasingly interested in embracing native ingredients.<\/span><\/p>\n

\u201cThere\u2019s a global trend to highlight everything local. The pandemic made it even clearer,\u201d she says, explaining that COVID-related restrictions limited imports and drove people to pay more attention to locally available ingredients.<\/span><\/p>\n

\u201cEarlier, people wouldn\u2019t come to a bar and order arrack, but now they do, even when we have whiskey or scotch on the menu,\u201d says mixologist Dhanushka Dias, who developed the cocktail menu at ColomBar, an arrack-focused bar at Colombo\u2019s\u00a0Cinnamon Lakeside hotel.<\/span><\/p>\n

ColomBar\u2019s assistant restaurant manager Mischel Bandara agrees. \u201cColomBar began as a destination bar to introduce Sri Lankan elements like coconut arrack to foreign tourists,\u201d he says, \u201cbut it became so popular with locals. People come and order arrack bottles now, not just glasses.\u201d<\/span><\/p>\n

Rockland now produces several coconut arrack varieties, including a new premium blend called Ceylon Arrack, which is a mix of three-year, seven-year, and 10-year aged arracks. The taste is clean and smooth, with a robust coconut aroma.<\/span><\/p>\n

One cocktail Dias developed is called\u00a0Dodola<\/strong>, made with Ceylon Arrack, coconut milk, jaggery, nutmeg, and cardamom. The flavour is reminiscent of the popular Sri Lankan sweetmeat\u00a0dodol.\u00a0<\/strong>\u201cWhen I told customers that I have arrack cocktails, they were reluctant,\u201d he recalls. \u201cBut I was confident. And I was right. They loved it.\u201d<\/span><\/p>\n

Dias also created a cocktail called\u00a0Padikkama<\/strong>, which tastes similar to\u00a0bulath wita<\/strong>, a local betel-leaf-and-betel-nut mix commonly eaten after meals. \u201cMy idea was to develop cocktails with local elements, and when I thought of the days I spent with my grandparents, I wanted to recreate those flavours,\u201d he says.<\/span><\/p>\n

\"elanka\"<\/a><\/span><\/p>\n

Another factor contributing to the increasing attention around coconut arrack is the growth of tourism. \u201cWhen foreigners come here, they don\u2019t want to sip a Scottish or gin cocktail. They ask for something local, something that is ours,\u201d Jayasuriya says. Botanik Rooftop Bistro & Bar serves two cocktails made with Ceylon Arrack, both featuring many locally sourced ingredients: one includes\u00a0pandan, king coconuts, and kithul treacle (made with the sap of fishtail palm),\u00a0<\/em>while the other includes tamarind and passion fruit.<\/span><\/p>\n

\u201cWe had no idea how customers would react, but they are our bestsellers now,\u201d he says.<\/span><\/p>\n

Mixologist Nabeel Kenny, who works at the upmarket restaurant\u00a0Monsoon Colombo, also sees the demand for arrack among tourists. \u201cCustomers ask us whether we have arrack cocktails,\u201d says Kenny, who is now also developing arrack-based cocktails.<\/span><\/p>\n

The popularity of arrack is no longer limited to Colombo or Sri Lanka. Coconut arrack is now a crowd favourite in London, where the ingredient is served in cocktails at trendy South Asian restaurants like Hoppers London and The Coconut Tree. Even celebrity bartender Ryan Chethiyawardene, who was brought up in Birmingham by his Sri Lankan parents, uses the spirit in mixed drinks.<\/span><\/p>\n

\u201cArrack, one of the oldest and almost forgotten spirits from my homeland, has a very special place in our bar,\u201d says Indika de Silva, owner of the cocktail bar\u00a0Toddy Tapper\u00a0in Germany. His hope is to offer a \u201ccultural taste journey\u201d with flavours and ingredients that are lesser known to the German crowd. One of the bar\u2019s most popular cocktails is Jack & Jill, which features Ceylon Arrack, cardamom, jackfruit, and calamansi, among other ingredients.<\/span><\/p>\n

Despite historical impediments, Sri Lankan distilleries and mixologists are reclaiming their pride in the centuries-old tradition of coconut arrack\u2014and redefining it in innovative ways. \u201cWhen someone says Mexico, people think of tequila. I want the world to think of coconut arrack when they hear the name Sri Lanka,\u201d says Dias, \u201cIt\u2019s our history and culture blended in one drink. We must celebrate it.\u201d\u00a0(BBC\u00a0<\/strong>)<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

In Sri Lanka,This Centuries \u2013 Old Spirit Is Shaking up The Local Cocktail Scene- By Zinara Ratnayake More and more mixologists in Sri Lanka are using coconut arrack to make cocktails And being served in trendy bars from London to Cologne Source:Island At an 18-acre coconut garden of Rockland Distilleries in Nattandiya, just north of […]<\/p>\n","protected":false},"author":3,"featured_media":123495,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"aside","meta":{"footnotes":""},"categories":[20],"tags":[56705,30673,56706,56707],"class_list":{"0":"post-123494","1":"post","2":"type-post","3":"status-publish","4":"format-aside","5":"has-post-thumbnail","7":"category-articles","8":"tag-coconut-arrack","9":"tag-indika-de-silva","10":"tag-mischel-bandara","11":"tag-rapti-dirckze","12":"post_format-post-format-aside"},"yoast_head":"\nIn Sri Lanka,This Centuries \u2013 Old Spirit Is Shaking up The Local Cocktail Scene- By Zinara Ratnayake<\/title>\n<meta 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