Quick answer
Arrack and Ceylon tea combine well because black tea's tannin and brightness balance arrack's soft, floral sweetness. Three easy drinks are an arrack iced tea (50 ml arrack, 120 ml cold black tea, lime and sugar syrup over ice), a hot arrack toddy (40 ml arrack in 150 ml hot tea with honey, lime and a cinnamon stick) and tea-infused arrack, made by steeping a tablespoon of loose tea in 250 ml of arrack for about 30 minutes. Uva and Dimbula teas suit cocktails best.
Key takeaways
- Black Ceylon tea adds tannin and brightness that balance the soft sweetness of arrack.
- Tea was the weak ingredient in many historic punches, so pairing it with arrack is centuries old.
- An arrack iced tea uses roughly 50 ml of arrack to 120 ml of cold black tea, with lime and a little sugar.
- Tea infuses into arrack in roughly 20 to 40 minutes; longer makes the spirit bitter.
- Brisk high-grown teas from Uva, Dimbula and Nuwara Eliya work best in cold drinks.
Why arrack and Ceylon tea work together
Arrack and Ceylon tea work together because each supplies what the other lacks. Arrack is soft, floral and a little sweet. Black tea is brisk, slightly bitter and drying. Combined, they taste more complete than either does with plain water.
Tea and arrack have a shared history as well. Tea was a common lengthener in the punches of the eighteenth century, and Sri Lanka happens to produce both ingredients within a few hours' drive of each other.
Arrack iced tea
Arrack iced tea is the simplest of the tea cocktails and suits a hot afternoon on the coast. Brew the tea ahead and let it cool; hot tea poured over ice turns cloudy and weak.
- →Brew black tea at normal strength for three minutes, strain and chill.
- →Fill a tall glass with ice.
- →Add 50 ml arrack, 15 ml lime juice and 10 to 15 ml sugar syrup.
- →Top with 120 ml cold tea and stir.
- →Garnish with a lime wheel and a sprig of mint.
Hot arrack toddy for the hill country
A hot arrack toddy is the hill-country version, made for the cool evenings of Nuwara Eliya, Haputale and Ella. Confusingly, it has nothing to do with palm toddy beyond the name.
- →Warm a mug with hot water and empty it.
- →Add 40 ml arrack, one teaspoon of honey or kithul treacle and a slice of lime.
- →Pour in 150 ml of freshly brewed black tea.
- →Add a small stick of Ceylon cinnamon and two cloves.
- →Stir and let it stand for a minute before drinking.
Tea-infused arrack
Tea-infused arrack is a bartender's shortcut that is easy to copy. Steeping loose tea directly in the spirit gives a concentrated tea flavour without adding water.
To make tea-infused arrack, add one tablespoon of loose black tea to 250 ml of arrack, leave it for roughly 30 minutes, tasting after 20, and strain through a fine sieve. Use it in a sour or with soda. Infusing for much longer extracts harsh tannin.
Which Ceylon tea to use
Choosing a Ceylon tea for cocktails follows the same logic as choosing one to drink. Brighter, lighter teas suit cold drinks and fuller teas suit hot ones.
- →Uva: aromatic, with a distinctive minty lift; excellent iced.
- →Dimbula: clean and brisk; a good all-rounder.
- →Nuwara Eliya: light and floral; best in delicate drinks.
- →Kandy and low-grown teas: stronger and maltier; good for hot toddies.
- →Flavoured and green teas: usable, though they change the character.
Where to try tea and arrack together
Tea and arrack cocktails are found on the lists of tea-estate bungalows and heritage hotels in the hill country, and in cocktail bars in Colombo. The setting adds a good deal: tea picked on the slope outside, spirit from the coast.
Lankan Stays & Trails can pair a tea factory visit near Nuwara Eliya or Ella with an evening tea-cocktail session at your hotel, and can arrange an alcohol-free version with spiced tea for those who prefer it.
Frequently asked questions
Does arrack go with tea?
Yes. Black tea's tannin and brightness balance arrack's soft sweetness, hot or cold. An iced tea with arrack and lime is refreshing in the heat, and hot tea with arrack, honey and cinnamon suits the cool evenings of Sri Lanka's hill country.
How do you make arrack iced tea?
Fill a tall glass with ice and add 50 ml of arrack, 15 ml of lime juice and 10 to 15 ml of sugar syrup. Top with 120 ml of cold brewed black tea, stir, and garnish with lime and mint.
What is a hot arrack toddy?
A hot arrack toddy is a warm drink of arrack, hot black tea or water, honey, lime and spices such as cinnamon and cloves. It follows the European hot toddy and is unrelated to palm toddy, the fermented sap from which arrack is distilled.
How long should I infuse tea in arrack?
Around 30 minutes is enough for one tablespoon of loose black tea in 250 ml of arrack. Start tasting at 20 minutes. Beyond about 40 minutes the infusion becomes bitter and astringent, so strain it as soon as the flavour is clear.
Which Ceylon tea is best for cocktails?
Brisk, high-grown teas from Uva and Dimbula are the most useful in cold cocktails because they stay bright when chilled and diluted. Fuller-bodied low-grown teas suit hot drinks. Use loose leaf where possible, brewed for about three minutes.
Can I make these drinks without alcohol?
Yes. Leave out the arrack and add a little extra lime and a slice of fresh ginger to the iced tea, or more spice and honey to the hot version. Both remain good drinks and are easy to offer alongside the alcoholic ones.