Baku Kitchen! An independent reference of traditional food

Map Countries Food types Ingredients Occasions

Photograph not yet available

Atlas›Sri Lanka›Ceylon Arrack

Ceylon Arrack

Golden spirit distilled from coconut palm toddy and aged in halmilla barrels

Sri Lanka Wine & spirit Vegetarian

Your guide, Chef Baku
Drawn, not photographed · Updated September 2026

RATE

A full recipe for this dish has not been written yet.

History

Distilled from fermented coconut flower sap; the Dutch and British formalised the trade, and arrack remains Sri Lanka’s national spirit.

Frequently asked questions

What is Ceylon Arrack?

Ceylon Arrack is a wine & spirit from Sri Lanka: golden spirit distilled from coconut palm toddy and aged in halmilla barrels. Distilled from fermented coconut flower sap; the Dutch and British formalised the trade, and arrack remains Sri Lanka’s national spirit.

Made with

🥥coconut 🍬sugar

Cooked

distilled

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

Reviews

No reviews yet.

Cooked this? Say how it went — yours will be the first.

Leave a review Cancel reply

No account needed. Only the fields marked * are required, and an address is never published.

How did it go? *

Name *

Email optionalOnly needed for the newsletter. Never published, never shown.

Save my name, email, and website in this browser for the next time I comment.

Your rating★5 out of 5★4 out of 5★3 out of 5★2 out of 5★1 out of 5

Send me one dish a week by email — needs the address above. Unsubscribe any time.

More from Sri Lanka

drinkThambiliKing coconut water drunk straight from the orange nut, cut open to order salad & sideGotu Kola SambolaFinely shredded pennywort leaf with coconut, lime, onion and green chilli soup & stewKiri HodiThin coconut-milk gravy with turmeric, curry leaf and lime, poured over hoppers dessertWatalappanSteamed jaggery-coconut custard with cardamom and cashews

You'll also love

United StatesNapa Valley Cabernet SauvignonDense, ripe red wine from California's benchland vineyards, aged in oak AlbaniaKonjak SkenderbeuAmber Albanian grape brandy aged in oak, drunk after dinner.NamibiaOmaloduHome-brewed mahangu millet beer, thick, sour and served in a calabash IndonesiaBremSweet low-strength rice wine pressed from fermented glutinous rice, amber and syrupy

One dish a week

A single dish from somewhere you have not cooked, with its recipe and where it comes from. No offers, no third dish.

Your email address

Leave this empty

Yes, email me one dish a week. I can unsubscribe from any email, and the address is stored on this site and shared with nobody. See About.

Browse

The map
Countries
Regions
Food types
Ingredients
Occasions and seasons

Regions

Europe
Asia
Africa
Americas
Middle East & Central Asia
Oceania

About the atlas

How it is made
Credits
Corrections and contact

Baku Kitchen!

★ iconic · 😋 adventurous · 📜 history

An independent reference of traditional food. No rankings, no sponsored dishes, no restaurant promotions. Every dish is drawn for the atlas in one house style. Country outlines from Natural Earth; flags from flag-icons.