1 1⁄2 oz Batavia Arrack
1⁄2 oz Cynar
1⁄2 oz Ginger liqueur, Canton
1⁄2 oz Lime juice
1⁄8 pn Salt (tiny amount)
1 sli Lime (as garnish)

Shake, strain, rocks, low ball, lime wheel


Mentioned in the Boston Globe.

Cocktail summary
Posted by Dan on
Created by
Dan Chadwick, Kindred Cocktails
Is the
author's original creation
Not yet rated
4 stars
(15 ratings)
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From other users
  • Has domaine de canton
  • Excellent. Through weird cocktail alchemy that I love, this almost tastes as if it has mezcal in it.
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Dan commented on 4/11/2011:

Mixology Monday is a global cocktail party. No it's a cocktail nerd smackdown. Or a collaborative mega blog, perhaps. For April 2011, Spirited Remix hosted MxMo LVI with the theme "Your best." No pressure. Gulp. I'm to select my finest cocktail — one that I've refined and perfected. That I've made a zillion times. Gulp. Gulp.

I've refined the Arrack Attack over countless iterations, at least if you can't count beyond your thumbs. I've made this drink from for some time now, though. It elicits a warm response from the right audience. It's sweet and sour and bitter and savory and even a tiny touch salty all at once. A enthusiast's cocktail, I'd say.

Batavia Arrack von Oosten is not the most accessible member of the rum clan. It's the left-of-center slightly crazy uncle with the funky flavor you can't quite place. And Cynar, oh Cynar, that bittersweet amaro made from artichokes and magic. Together they work. Yes, there's a lot going on. Sip thoughtfully and you can tease apart the layers.

I selected this cocktail for a quarterly foodies group to which I belong. The particular event was covered by the Boston Globe, and there was a photo of me busily shaking up batches of Arrack Attacks. Our hosts prepared a rijsttafel. The Indonesian/Dutch connection of the Arrack was too good to pass up. I hope you enjoy it.

Marc commented on 9/07/2011:

I enjoyed this drink very much, after adding an extra splash of Canton.

I increased the lime a bit, but otherwise I like this, though it took me a few minutes to settle into the bitterness...

This looks amazing - can you substitute the Domaine de Canton with Ginger Syrup?