Batavia arrack is a funky, complicated Indonesian rum that shines when it’s used in restrained amounts, to spice up a drink in a subtle way. That’s exactly how bartender and spirits consultant Guillermo Bravo describes it in his Jakartian Peardition, which he served at the NoMad bar in New York.
The Batavia arrack lends some rough character to this otherwise genial base of sherry (oloroso, a rich, dry nutty type) and pear brandy, and adds a adventurous backstory to the friendly citrus, almond, and cinnamon notes.
