Blackheart

Batavia Arrack van Oosten, St. Elizabeth Allspice Dram and Brown sugar syrup form the base of Blackheart. The drink is shaken and served in a rocks glass over ice.

Blackheart in a rocks glass, over fresh ice cubes, ungarnished, against a black background.

Active preparation: 5 minutes

Ingredients

  • 45 ml Batavia Arrack van Oosten
  • 15 ml St. Elizabeth Allspice Dram
  • 15 ml Brown sugar syrup (1:1 by weight)
  • 15 ml Orange juice
  • 7.5 ml Lime juice
  • 1 dash Angostura Bitters
  • 60 ml Amber ale, chilled

Prepare ahead

Each component makes the stated batch. Measure the finished component into each drink.

Brown sugar syrup (1:1 by weight)

Active preparation: 5 minutes; total time: 25 minutes. Batch shown; final yield is not specified; measure 15 ml for one drink.

  • 100 g Brown sugar
  • 100 g Water
  1. Combine the weighed sugar and water in a clean saucepan. Warm gently and stir until the sugar dissolves; do not boil down.
  2. Cool fully, transfer to a clean covered container and refrigerate. Prepare a small fresh batch; discard if spoiled and follow ingredient storage guidance.

Ratio basis is by weight, an editorial specification where the source gives no basis. Recipe assembly time assumes this common syrup is ready.

Instructions

  1. Measure the mixing ingredients into a shaker. Keep garnishes, any glass rinse, sparkling toppings and side serves separate.
  2. Add ice and shake firmly for 10–15 seconds until the shaker feels cold.
  3. Fine-strain into the rocks glass over fresh cubed ice.
  4. Add the measured Amber ale, chilled gently after mixing and give one gentle stir.