Ginger, lime and the nuttiness of Sri Lanka’s spirit of choice coalesce in this late-summer refresherSri Lanka’s favourite spirit, arrack, has a delicate flavour profile, and is created from toddy, the fermented sap of the coconut palm’s flower. Tapped twice daily by toddy tappers, who expertly scale the palm trees, fermentation occurs naturally in handmade ceramic pots, before the arrack is distilled and lightly aged in native wood. It can be enjoyed in a variety of classic cocktails, including in a spritz or an ice-cold martini, as well as today’s frozen mule, which, with its revitalising kick of ginger and lime, is a great pick-me-up for a hot day.Ryan Chetiyawardana, AKA Mr Lyan Continue reading…