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Distilled from the fermented sap of coconut flowers, aged in local halmilla wood. Sri Lanka's national spirit.
With ginger beer or in punch.
For readers of legal drinking age. Please drink responsibly.
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Bowl-shaped hoppers (appa) and noisy kottu roti chopped on a griddle.
True cinnamon from Sri Lanka is delicate; cassia (common in India) is stronger.
Rice and curry with many small curries, sambols and hoppers.
Light, clean rum, aged briefly and filtered to remove colour. The base of the Mojito and Daiquiri.
Rum aged longer in charred barrels, sometimes with caramel added, giving molasses, toffee and spice flavours. Jamaican rum is famous for its funky, fruity 'hogo'.
India is one of the world's largest rum markets. Indian dark rums are sweet, vanilla-led and often aged several years; rum with hot water is a classic hill-station winter drink.
Rum flavoured with spices and usually sweetened.
Made from fresh-pressed sugarcane juice rather than molasses, giving grassy, vegetal flavours. Martinique's rhum agricole has its own AOC.
Brazil's national spirit, distilled from fermented sugarcane juice. Unaged cachaça is grassy; aged versions are rested in native Brazilian woods.