Spirituous, citrus, tangy
A complex cocktail, perfect for kebabs or steak. Drink it to forget a speeding ticket or other infraction.
During early Prohibition, three miles was the limit between the United States and international waters. It wasn’t long before enterprising floating bars and casinos lined up to offer their services offshore. The government tried to crack down on this activity, and later extended the limit to twelve miles. A drink was born at each marker, with the Three Miles Out sporting white rum, brandy, lemon juice, and grenadine. But we prefer this take, called the Twelve Miles Out, rediscovered by cocktailian Ted Haigh. Take this to the thirteenth mile with a sugared rim!
1 ounce (30 ml) white rum (Flor de Caña 4 Yr)
½ ounce (15 ml) rye whiskey (Sazerac)
½ ounce (15 ml) brandy (Pierre Ferrand Ambre)
½ ounce (15 ml) grenadine
½ ounce (15 ml) fresh lemon juice
Lemon twist, for garnish
Shake ingredients with ice and strain into a chilled cocktail glass. Garnish with the lemon twist on the edge of the glass.
ARRACK
Arrack is a spirit found across South Asia and Southeast Asia, made variously with coconut sap, sugar cane, rice, or fruit. In the 1700s, it achieved widespread popularity on ships, where a combination of arrack and spices would not spoil on long voyages, as beer did. Arrack is the key spirit in early punches, and many of Jerry Thomas’s punch recipes in The Bon Vivant’s Companion call for it. Batavia (the former name for Jakarta) Arrack forms the basis of Swedish Punsch—a combination of Indonesian “rum” with sugar and spices that became a traditional drink in Sweden from the days of the Swedish East India Company. It became a popular liquor for classic cocktails, but both Batavia Arrack and Swedish Punsch disappeared from American shores following the double-whammy of Prohibition and WWII. Batavia Arrack reappeared in the market in 2007 and Swedish Punsch in 2012.