Toddy Tapper Copper Cup While arrack is an ancient, storied spirit, popular with early explorers and written about by Marco Polo as early as the 13th century, this cocktail respectfully tips its hat to history. Created by Carl Anthony Brown of Dishoom, in London, it is inspired by medicinal julep, which in Marco Polo’s time was a tonic to boost overall health.
Method Add the dried blueberries and cranberries to the coupe glass, sprinkle the fennel on top, pour in a 10ml measure of Wray & Nephew Overproof Rum, then let this macerate.
Next, add a handful of fresh mint to the copper cup, rolling the leaves in your palms to release their flavour. Squeeze two wedges of lime over them, then add a dash of Dishoom drizzle to the cup, followed by the water and syrup. Fill the cup with crushed ice, then churn and lengthen the drink using a swizzle stick. When the ice has reduced by about an inch, add the Ceylon Arrack and churn again. When the liquid is half an inch from the top of the cup, cap with fresh crushed ice.
Finally, light the mixture in the coupe, slowly rolling it before pouring the burning ingredients over the capped drink. Finish with a garnish of fresh mint and two julep straws.
Ingredients In a coupe glass:
In a copper cup:
