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
Tasting Notes
Like a mellow whiskey or an aged rum with richness and complexity that comes from long barrel-aging
Serve
Typically sipped straight or over ice with lime and ginger beer

$49.99

Shipping Included for purchases 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

$49.99

Shipping Included for purchases over $69
Tasting Notes
Like a mellow whiskey or an aged rum with richness and complexity that comes from long barrel-aging
Serve
Typically sipped straight or over ice with lime and ginger beer
What our fans say

Review 5

“Easiest cocktail to make, sochu, ice and a piece of fresh fruit.”  

Review 4

“My Japanese friend drinks this with tea”

Review 3

“Don’t be confused with harsh Korean Soju, this is more like smooth vodka.” 

Review 4

“My new favorite cocktail is the sotolarita” 

Review 3

“I brought this to a party and people went ballistic.”

Review 2


“Oh my god, there’s no burn” 

Review 3


“Wine and champagne give me headaches, this was a great alternative.” 

Review 2


“I never drink ciders because they are too sweet, finally found something that doesn’t taste like a Jolly Rancher.”

Review 1

“Great for brunch, finally something I can drink at 10:00am.”

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.”

Review 3


“This is the bottle that gets talked about in my home bar”

Review 2


“When I first tried this, couldn’t figure out what it was, but I liked it”

Review 1


“The story about this was made blew me away, had to try, wasn’t disappointed”

Cocktails

Sri Lankan Mule

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.

Angry Pirate

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.

Island Time

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.

The Pirates Treasure

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.

Tong Bong

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.

Colombo Buck

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.

Dutch Windmill

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.

Monoco

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.

Blanca Fizz

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.

Scurvy Sunrise

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.