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Batavia Arrack

Traditional cane spirit of the Dutch East Indies


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Old 03-05-2008, 02:45 AM   #21
Tiare
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Thanks for the link. There seem to be a few different recipes floating around..
Those i found was from swedish websites.
Now..the big problem is..how find Batavia arrak.
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Old 03-05-2008, 07:28 AM   #22
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Perhaps if we combine the first recipe you quoted with the one I found on the web, we'll have better guidance to start. Both use the same amount of Batavia Arrack, since .35 L = 35 cL and similar amounts of spirt or vodka, but your recipe specifies the amount of sugar and white wine to use. The first recipe seems to require some experiment or interpretation to determine the proper amount of lemon juice ("or lemon juice according to taste"). One also wonders why simple syrup would be added in addition to 1.1 L sugar, but those seem like minor quibbles.

It would probably be preferred to stay away from sulfuric acid and to use citric acid or something equally safe instead. I think that we'll stick with lemon juice or citric acid, although the second recipe uses a comination of citric acid and vinegar.
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Old 03-05-2008, 08:21 AM   #23
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Quote:
Originally Posted by Michael View Post
Perhaps if we combine the first recipe you quoted with the one I found on the web, we'll have better guidance to start. One also wonders why simple syrup would be added in addition to 1.1 L sugar, but those seem like minor quibbles.

It would probably be preferred to stay away from sulfuric acid and to use citric acid or something equally safe instead. I think that we'll stick with lemon juice or citric acid, although the second recipe uses a comination of citric acid and vinegar.
Maybe like this?

8 dl water
11 dl sugar
9 dl 40% spirit (I prefer Jamaican rum)

35 cl "Extra Fine Batavia Arrak"
37 cl white wine or lemon juice according to taste
1 dl strong tea.
1 tsp citric acid
6 tblsp vinegar (15%)

Heat the water and dissolve the sugar. Cool. Mix the simple syrup, spirit, arrak,wine or lemonjuice,citric acid and vinegar.
Add some tea for color.

-----------------------------------------------

"something that adds some bitternes (lemonjuice, white wine, sulfuric acid...)"

One may wonder why you should add lemon juice again..?
Isn`t one time enough? or maybe the combo of citric acid and vinegar would do?

There is no need to use both sugar and syrup..

I can`t find the Arrak so you`ll have to make the first experiment.
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Old 03-05-2008, 09:56 AM   #24
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We might try something more like this:

For 2 -2.5 L

4 cups strong tea (5 tsp/pot)
0.35 L Batavia Arrack
1 litre of 40% vodka
1.1 L sugar
lemon juice to taste

For the first try we'll stick with readily available vodka, although sugar cane vodka might be a good alternative. The white wine, lemon juice, citric acid and vinegar seem to be alternative sources of the sour element needed to balance the mix. We'll probably try lemon juice alone initially, since the acidity of white wine would seem pretty variable and the alternatives sound less palatable. The simple syrup would seem to be needed only to adjust the punsch if too much sour were added.

Starting with a nice hot pot of tea offers an easy way to dissolve the sugar (letting it cool, of course, before adding the spirits and other ingredients). It also seems more natural than using tea for coloring, although it likely comes to the same effect.

Scented tea like Earl Grey might be best as the student indicated, but we wonder whether it might determine too much of the flavor. Most tea pots have a four cup capacity, five is unusual and the poster mixed measures, so the change in quantity seems justified.

For cocktail use the quantity seems a bit large, particularly when the recipe might require some adjustment or additions. Scaling it down to two cups or so is probably best until we're done experimenting.

Last edited by Michael; 03-05-2008 at 04:57 PM.
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Old 03-05-2008, 10:22 AM   #25
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Quote:
Originally Posted by Michael View Post
Scaling it down to two cups or so is probably best until we're done experimenting.
I agree with that, letґs scale it, I won`t use it for anything else but as cocktail ingredient. I still feel a bit hesitant about using vodka though..maybe that`s because I don`t really like vodka. What about the WJ&N overproof rum?
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Old 03-05-2008, 06:10 PM   #26
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For a scaled recipe yielding just over 2 cups of punsch:

6.5 oz strong tea
7.5 oz sugar (one tbs less than a cup)
2.5 oz Batavia Arrack
7 oz 40% vodka (or other spirit)
lemon juice to taste

The order of ingredients was changed to reflect order of use and the quantities were adjusted for easier measure.

The scaled metric version yielding about 1/2 L:

1,8 dl strong tea
2,25 dl sugar
0,7 dl Batavia Arrack
2 dl 40% vodka
lemon juice to taste

My apologies if the quantities are hard to measure, as I'm not familiar with bar tools in Europe.

The Wray & Nephew overproof is 63%, if memory serves, so you'd have to use about:

1,25 dl W&N
0,75 dl water

to avoid raising the strength of the punsch.

We want to try Dr. Cocktail's Doctor Cocktail recipe:

2 oz (6 cl) Jamaican Rum
1 oz (3 cl) Swedish Punsch
1 oz (3 cl) lime juice

Shake in an iced cocktail shaker and strain into a cocktail glass. Garnish with a lime twist.

It is actually a Trader Vic variation, but Dr. Cocktail's selections (aside from some odd quantities at times, easily remedied) are often delectable.

Last edited by Michael; 03-05-2008 at 06:15 PM.
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Old 03-05-2008, 06:31 PM   #27
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Quote:
Originally Posted by Michael View Post
,
We want to try Dr. Cocktail's Doctor Cocktail recipe:

2 oz (6 cl) Jamaican Rum
1 oz (3 cl) Swedish Punsch
1 oz (3 cl) lime juice

Shake in an iced cocktail shaker and strain into a cocktail glass. Garnish with a lime twist.

It is actually a Trader Vic variation, but Dr. Cocktail's selections (aside from some odd quantities at times, easily remedied) are often delectable.
Nice recipe work! and the quantities are not hard to measure. What is hard is to find the arrak.
It feels quite strange to me to live in a country where that arrak used to be quite common, i suppose and now its gone..not sold here anymore.

You also choosed the just right cocktail for this punsch.
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Old 03-05-2008, 06:35 PM   #28
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Since the Dutch are the major consumers of Batavia Arrack for the flavor deepening qualities with chocolate and citrus, pardon my ignorance, but isn't there some way to get some from Holland to Sweden?
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Old 03-06-2008, 02:55 AM   #29
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I`m lucky, someone found me and wants to swap bottles. So i`ll be able to get the arrak and etc.
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Last edited by Tiare; 03-06-2008 at 04:10 PM.
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Old 03-06-2008, 06:34 PM   #30
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Coincidentally we just ordered a bottle each of Batavia Arrack and St. Elizabeth Allspice Dram. The Dram will give us some basis for comparison when we try your Pimento Dram recipe and something to enjoy until that time.

BTW I didn't notice until after ordering that the Dram was listed as "product of Austria". Up to that point I'd had the impression that it was made in Jamaica. It just seemed natural that Pimento Dram made with pot still rum and Jamaican Allspice would originate in Jamaica.

Good luck with your experiments and please post your results.
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