Four cocktails, four dishes and the stories behind them. One long table at Kochchi.

Ceylon Arrack is Sri Lanka's oldest spirit. Older than rum, tapped from coconut flowers by men who walk ropes strung between the palms, and left to ferment in clay before it ever sees a bottle. Marco Polo wrote home about it. Most of Scotland hasn't caught up yet.

On 13 October we're pouring it alongside five courses from our kitchen, upstairs at Kochchi. Twenty seats, one room, and a night that unfolds course by course.

There's a hopper demo too. A bowl shaped pancake made from fermented rice flour and coconut milk, cooked in its own little curved pan. Getting it right is trickier than it looks. You’ll see.

Suki and Shehan, our owners, will talk you through every dish: where it comes from, how it's made, and why it matters at home. Alan from Rockland Distilleries will handle the arrack, from the tappers who climb for it, to how a share of every bottle funds elephant conservation in Sri Lanka, to how they became the first green distillery in the world.

On the night

Four Ceylon Arrack cocktails, four dishes, paired

A hopper demo

The stories behind every dish and every glass, with Suki, Shehan and Alan from Rockland Distilleries

A dessert to finish: watalappam with kithul caramel

A gift bag to take home

THE MENU

Mutton Roll Slow braised spiced mutton, crisp golden crumb, curry leaf aioli

Hopper and Lunu Miris Mini fermented rice and coconut hopper, with a bright, tangy, fiery onion relish

Hot Butter Squid Crispy squid glazed in chilli butter, spring onion, banana peppers, charred lime

Monkfish and Coconut Roasted monkfish, toasted coconut, coconut and turmeric foam, tempered rice, curry leaf oil, sprat dust

Watalappam Spiced coconut custard, kithul caramel, roasted cashew

Ceylon Arrack cocktails served through the evening.

Description supplied by the event organiser.