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In Sri Lanka,This Centuries – Old Spirit Is Shaking up The Local Cocktail Scene- By Zinara Ratnayake More and more mixologists in Sri Lanka are using coconut arrack to make cocktails And being served in trendy bars from London to Cologne Source:Island At an 18-acre coconut garden of Rockland Distilleries in Nattandiya, just north of Sri Lanka’s capital Colombo, Roy Jayalath begins his work early in the morning. Jayalath climbs tall, swaying coconut trees to collect the white, milky sap of their flowers. Balancing on two coir ropes, he walks across these tightropes from tree to tree until he collects enough sap to fill a pot. Coconut sap is the raw material for coconut arrack, an alcoholic beverage unique to Sri Lanka. Although this method of collecting sap, known as toddy tapping, has existed in Sri Lanka for about 2,000 years, arrack has only recently begun to reach trendy bars ...