Arakku
- Brown spirit, similar to whiskey or dark rum
- Distilled from hand-harvested coconut flower sap in Sri Lanka (no coconut taste)
- After fermentation and distillation, aged 15 years in Halmilla hardwood barrels
- Ideal replacement for vodka in the Moscow Mule
- Made in Sri Lanka
- 34% ABV
Home Delivery - Buy Online
$5 Flat Rate Shipping – Free Shipping over $69
Arakku
- Brown spirit, similar to whiskey or dark rum
- Distilled from hand-harvested coconut flower sap in Sri Lanka (no coconut taste)
- After fermentation and distillation, aged 15 years in Halmilla hardwood barrels
- Ideal replacement for vodka in the Moscow Mule
- Made in Sri Lanka
- 34% ABV
Home Delivery - Buy Online
$5 Flat Rate Shipping – Free Shipping over $69
$49.99
Review 4
“I am a huge fan of cidre, never seen a pamplemouse cidre before.”
Review 3
“Tried a French Paloma at a demo in Whole Foods, would have drunk all the samples if they would have let me, easy to make at home.”
Review 2
“I never drink cider because they are too sweet, finally found something that doesn’t taste like a Jolly Rancher.”
Cocktails
2 ounces MESH & Bone Arakku
6 ounces ginger ale
Juice of 1⁄4 lemon slice
Fill rocks glass with ice. Add Arakku, ginger ale, lemon juice, and a dash of bitters and stir. Garnish with a slice of lime.
1-1/2 ounces MESH & Bone Arakku
1/2 ounce lemon juice
1/2 ounce ginger syrup
Hefeweizen or wheat ale
Add Arakku, lemon juice and syrup to shaker with ice, shake well for 10 seconds.
Strain contents of shaker into rocks glass and top with wheat ale or hefeweizen.
Garnish with a paper-thin slice of ginger.
You found Wallie!
1 ounce MESH & Bone Arakku
1 ounce Ancho Reyes
½ ounce Pimm’s
½ ounce lemon juice
1 ounce orange juice
Fill cocktail shaker with ice. Add ingredients and shake gently for 30 seconds. Garnish with mint.
1 ounce MESH & Bone Arakku
1 ounce lemon juice
3/4 ounce simple syrup
3 ounces champagne
Add Arakku, lemon juice and syrup to shaker with ice, shake well for 5 seconds. Add champagne to a glass over it.
1½ ounces MESH & Bone Arakku
½ ounce Luxardo
½ ounce Cynar or Bénédictine
½ ounce lime juice
Splash of club soda or seltzer
Add Arakku, Luxardo, Cynar, and lime juice to a highball glass. Add fresh ice and top with seltzer. Garnish with a lime wedge.
2 ounces MESH & Bone Arakku
1-ounce orange juice
1/2 ounce lime juice
3 dashes Peychaud bitters
1-ounce ginger syrup (recipe below)
1-ounce soda or seltzer
For the ginger syrup, purée a 3-inch piece of ginger in a juicer. Strain through cheesecloth and combine the strained juice with simple syrup.
Shake Arakku, orange juice, lime juice, Peychaud bitters, and ginger syrup over ice. Strain into a tall glass over fresh ice, top with soda or seltzer and orange slice. Garnish with an orange peel.
2 ounces MESH & Bone Arakku
1 cube demerarra sugar
1/2 ounce absinthe
2 dashes Angostura bitters
Coat rocks glass with absinthe. Add sugar cube and bitters to glass and muddle to dissolve sugar. Add Arakku and ice to a shaker, stir until well chilled, 10 seconds, strain into the coated glass. Can be served over ice as well.
1½ ounces MESH & Bone Arakku
1-ounce fresh-squeezed orange juice
½ ounce Luxardo
Dash sweet Vermouth
Add all ingredients to a shaker over ice. Shake well for 10 seconds. Strain into a cocktail glass. Flame orange peels and garnish with the same peel.
2 ounces soda
2 ounces MESH & Bone Arakku
1-ounce lime juice
1/2 ounce orgeat (Frangelico or Amaretto in a pinch)
1-ounce pineapple juice
1 egg white
Lime garnish
Add soda to glass and let stand. Combine all other ingredients (without ice) in a shaker, 10 seconds, to make egg white frothy. Then add ice cubes to the shaker and shake vigorously for 15 seconds. Strain on top of soda. The foam will thicken as it stands.
1-ounce MESH & Bone Arakku
6 mint leaves
1/2 inch fresh ginger
1 tsp demerara sugar
2 slices of fresh mango
1-ounce mango puree
Ginger ale
Lime juice
Muddle mint, sugar, mango slices, ginger, and lime juice at the bottom of a large glass. Add crushed ice to the top, and pour the Arakku and mango pulp into the glass. Muddle well with a bar spoon. Add crushed ice and top up with ginger ale. Garnish with ginger wheel and mint sprig.
