Dry shake ingredients. Add ice and shake again. Strain into a chilled sour glass or double old-fashioned. Garnish with a few drops of Angostura on the foam.
As I leaned in close to the Angostura-tinged foam, the aroma of the arrack and the cloves met me. I could also detect the scent of something vegetal, which I assumed was the cilantro. I was immediately impressed by how smooth the texture was. While this was in no way surprising--it does have an egg white in it after all--it was very pleasant. The peppery funky taste dominated the entire drink from the beginning to the end, though the lemon was just as strong. The egg white did soften it and smooth out the flavors in general, but the arrack was still a very strong presence. All the better for my palate--I love arrack. Initially, I was having trouble detecting the cilantro beyond the smell. The lemon and arrack were just too powerful. But as I drank more, and the drink warmed up, it became more pronounced. So much for thinking the cilantro syrup was too delicate. By the end, each sip started with more vegetal notes and then segued into the peppery spiciness of the arrack. The aftertaste was of course dominated by the arrack, but the sourness of the lemon lingered as well. This drink was extremely very refreshing and crisp, with the arrack providing a solid base for the other flavors. Anna was right--cilantro and the arrack do go very well together.