Jakartian Peardition

Guillermo Bravo, The NoMad Bar | New York

“I use Batavia arrack like a spice,” says Guillermo Bravo of New York’s The NoMad Bar. “It succeeds greatly in small amounts if the cocktail is subtle. [And] if the cocktail has a lot of character, Batavia arrack can provide a heavier underlying palate.”

In this cocktail, it does the latter, supplying a funky foundation for pear brandy and sherry, whose warmth is complemented by spicy cinnamon syrup and tart citrus. The result takes what could be a “bright, summery” drink and transforms it into something warm and fortifying for the winter.


Serving: 1

  • 1 ounce Batavia arrack
  • 3/4 ounce oloroso sherry, preferably Lustau
  • 1/2 ounce pear brandy, preferably Clear Creek Williams
  • 3/4 ounce fresh lime juice
  • 1/2 ounce grapefruit juice
  • 1/2 ounce orgeat
  • 1/4 ounce cinnamon syrup (see Editor's Note)

  1. Combine ingredients into shaker over ice.
  2. Shake and strain into coupe.
Editor's Note

Cinnamon Syrup:
1 cup sugar
1 cup water
1 two-inch piece of cinnamon bark
2 whole cloves
1/2 star anise pod

Combine sugar with water in a saucepan over low heat with cinnamon bark for 5 minutes. Let stand overnight and then strain. Store in an airtight container in the refrigerator until ready to use.