with liqueur-laced
drinks this rainy
season.
COOL mixes using local liqueurs are a good way to keep warm when the rainy season comes. They also do well to help one de-stress. Try some of these drinks:
Hurricane Cocktail
A Tiki cocktail is characterized by the use of exotic fruit juices and citrus. It’s usually served in a tall glass with lots of ice. Sounds good so far? Here’s a recipe I like using for barbecues—a play on the original Hurricane cocktail, boozy and fruity at the same time.
30 ml Very Old Captain Artisan Crafted Dark Rum
60 ml Palawan Blanco Rum
30 ml Old Captain 5 Year Old Rum
15 ml Manille Liqueur de Dalandan
22 ml calamansi or lemon juice
22 ml passion fruit syrup
30 ml unsweetened pineapple juice
8 ml grenadine syrup
Combine all the ingredients in a shaker filled with ice. Shake vigorously for about 10 seconds. Empty contents into a tall glass filled with broken ice. Add ice as needed.
Manila, Colada
Here’s a play on another tropical favorite, the piña colada. A lot of people consider it the quintessential island drink because of its tropical ingredients, exotic glassware and at times massive garnishing. Here we strip everything down including the calories.
45 ml Very Old Captain Artisan Crafted Dark Rum
45 ml pineapple juice
45 ml coconut water
A few drops of calamansi juice
Add ingredients into a rock glass filled with ice. Stir and add ice as needed.
Dark ’n Minty
The mojito is an easy cop-out when talking about a summer cocktail. After all, the combination of citrus and mint is a cooling hall of famer. But rather than show everyone how to make the classic mojito and its many fruit varieties, I’ll take the mojito and fuse it with the Dark ’n Stormy to create a totally new and refreshing drink for the season.
45 ml Very Old Captain Artisan Crafted Dark Rum
5-8 mint leaves
1 lime wedge
Ginger beer
In a tall glass muddle (or smash together) the mint leaves and lime wedge. Add Very Old Captain Rum then fill the glass with ice. Top with ginger beer.
Bilimbini by Larry Guevara
This drink, made by celebrity flair tender and mixologist Larry Guevara, was one that we featured at Madrid Fusion Manila 2016. With its unique acidity from a common but seldom featured ingredient, the drink was easily one of the most refreshing in that event.
45 ml gin
30 ml Manille Liqueur de Dalandan
15 ml simple syrup
2-3 pcs fresh kamias
Dried basil
In a high-powered blender, pulse ingredients with ice until smooth. Empty slush into a small glass and top with some dried basil.
Manille Cooler
This last drink is one you can prepare in batches so you won’t be ashamed of bringing it along to your friends. It’s a drink that doesn’t need much, consisting of a concentrate base that you keep in the refrigerator and just a topping of club soda when you’re ready to serve it.
480 ml Manille Liqueur de Calamansi
360 ml gin
240 ml lemon juice
Club soda
Combine Manille Liqueur de Calamansi, gin and lemon juice in a pitcher, mix and keep sealed in the refrigerator. When serving, bring out pitcher, mix contents and add about 100 ml into a tall glass with ice and top with club soda. You may add mint leaves and cucumber slices into the serving glass as you serve to up the cooling effect.