Adapted from Rock Bar at the Villas, AYANA Resort and Spa, Bali, Indonesia
Beloved for lush jungles, waterfalls, volcanic mountains, striking temples and meditation retreats, Bali is also known for arak, a white spirit similar to rum. This riff on the classic Caipirissima, typically a white rum-based cocktail muddled with lime and mint, adds arak, lime leaf and ginger for a distinctly Asian accent.
Not to be confused with arrack, an anise-flavored spirit popular in some Middle Eastern countries, arak from Indonesia is distilled from coconut palm sap or other raw materials like rice, coconut milk or sugarcane. Some liken fiery, homebrewed versions to moonshine, but upscale bars and resorts tend to employ arak suitable to mix with abundant tropical fruit into cocktails. Bali’s arak is often hard to find in the U.S.
- 3 lime wedges
- 1 ounce arak or white rum
- 1 ounce aged rum
- 1 tablespoon tangerine marmalade
- 2½ ounces ginger ale, or more to taste
- Wild lime leaves, for garnish
Squeeze 2 lime wedges into cocktail shaker. Add arak, rum, marmalade and ice. Shake well, then strain into rocks glass over fresh ice. Top with ginger ale. Garnish with remaining lime wedges and leaves.