Batavia arrack “can be a good substitute for rum in classic drinks,” says Punch Bowl Social’s beverage director, Patrick Williams. The spirit is a close relative of rhum agricole, but with a funkier, “malty” finish. Here, Williams contrasts those flavors with super-tart grapefruit syrup, fresh lime and maraschino liqueur for a riff on the Hemingway Daiquiri.
- 1 1/2 ounces Batavia arrack
- 1/4 ounce maraschino, preferably Luxardo
- 3/4 ounces grapefruit syrup (see Editor's Note)
- 3/4 ounces fresh lime juice
Garnish: sprig of thyme, grapefruit peel
- Shake all ingredients and strain into a chilled coupe.
- Garnish with thyme and grapefruit peel.
1 cup sugar
Quarter grapefruit and squeeze juice into a bowl. Add the fruit and the juice to one cup of sugar per grapefruit. Let sit for at least 3 days, stirring the mixture each day. Strain out the fruit and stir remaining mixture. The syrup should be bitter, like you bit directly into the grapefruit.