Great shot of a fascinating cocktail featuring Ceylon Arrack called 'Carbon Cycle Cocktail from @mrlyan - there is a long explanation about how this cocktail came about - read about it here:
"Carbon Cycle Cocktail"
'Ceylon Arrack, ethylene-ripened carrot, Krug Champagne, cold dried grape, bolted ginger & cat poop herbs'. Sustainability to me has never been about sacrifice - we fought hard for comfort - but crucially, neither should we be ravenous or destructive to the environment. Luxury can be balanced (and we screwed otherwise)! Being in illustrious surroundings at Selfridges with Dan Barber, our pals at Trashtiki, and the lovely people that are visiting this, it made no sense to preach to the choir. We know that industrial meat agriculture is one of the worst things for our planet (check my insect protein lectures from 2011 for some geek-deets on this!), and we eat accordingly. But what about our pets? We don't want to sacrifice them, and we spend £4.5bn on them a year. And they get fed all the high-impact, antibiotic & growth-hormone ridden meat around. So I locked up my cat Batman, and made him food based on leftovers from my food (seeds and vegetable peelings), insect protein and mushed berries. Then I planted his poo. Like stratification of seeds with birds as dispersers, this can make the seeds more viable, and provides compost for their growth. Coupled with some heritage carrots which have been intensified using ethylene gas 'wasted' by bananas as they ripen, and some 'bolted' ginger shoots. All brought to life with some environmentally responsible booze in Ceylon Arrack & Krug Champagne + garnished with some grapes that have been dried into semi-raisins in the fridge. .
This fragrant lemon, spice and Darjeeling tea-infused punch is a good one to make in large batches. The reason? It can be served the day after it’s made or – if kept cool and in a sealed container – up to five months later. The Swedish East India Company started to import arrack with the arrival of the ship Fredericus Rex Sueciae to Gothenburg in 1733, and a version of this punch was likely drunk by the ship’s sailors.
250ml Ceylon Arrack
1 crushed cardamom pod
1 Darjeeling teabag
125ml hot water
⅔ cup sugar
Cut the lemon into thin slices, removing the seeds. Place all
the slices in a sealable glass jar with the clove, the cardamom
and the Ceylon Arrack. Seal the jar and shake, then let the
infusion sit for one day in a cool, dry place. The next day,
make a teapot of Darjeeling tea using the half cup of water, then add the sugar, mix into a syrup and allow to cool. Strain the infused Ceylon Arrack through a muslin cloth and mix
with the cooled tea syrup. Allow to rest overnight.
Don’t be put off by the six-hour wait or exhaustive list of ingredients! This Milk Punch, created by Jerry Thomas but reinterpreted by the London @editionhotels @punchroomldn is a spicy, fruity, wonderfully drinkable creation, served into glasses from a milk bottle, with a couple of ice cubes in each glass and perhaps a whole star anise or wedge of pineapple on the side.
200ml Ceylon Arrack
300ml Somerset Cider Brandy
200ml Blackwell Rum
200ml Plantation Barbados Rum 600g fresh pineapple
20 coriander seeds
20 angelica seeds
6 allspice berries
1 whole star anise
400ml lemon sherbet
200ml green tea
800ml boiling water
50ml lemon juice
800ml fresh milk
Combine all the spices with the pineapple and muddle together. Pour in all the liquids (except the milk and lemon juice) and add the hot water last, before covering and leaving to stand for six hours. Then, boil the milk, add the lemon juice to the milk and pour it into the rest of the batch. Strain this mixture through muslin cloth, removing any solids, then refrigerate until ready to serve.