“I use Batavia arrack like a spice,” says Guillermo Bravo, formerly 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.