It’s still Halloween long weekend, and here are cocktails that you can make at home:
Johnnie Walker Highball
Johnnie Walker highballs are for easy-drinking and food pairing. The brand collaborated with Very Done collective to bring highball parties in bars around city: Nov. 8-9 in Pasig, Nov. 22-23 in Quezon City, Dec. 6-7 in Parañaque, Dec. 13-14 in Bonifacio Global City, Taguig. Watch out for the Johnnie Walker House popup on Nov. 5-17 in Siargao, too.
Try these simple highball recipes: Just mix everything in a chilled tall glass filled with ice.
Johnnie & Lime
1 shot glass Johnnie Walker Red or Black Label
120 ml lemon lime soda
Slice of lime for garnish
Johnnie & Ginger
1 shot glass Johnnie Walker Double Black
120 ml ginger ale
Orange slice for garnish
Johnnie & Apple
Johnnie Walker Gold Label
20 ml apple juice
Apple slice for garnish
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Don Papa drinks
The sweet and smoky Don Papa rum, “the spirit of Negros Occidental” has become a popular pasalubong item that Filipinos bring abroad. Next time, impress your friends even more with the Don Papa Masskara Infused Rum with hint of calamansi and kick of siling labuyo.
Don Old Fashioned
60 ml Don Papa Rum
15 ml simple syrup
1 drop maraschino
2 drops hopped grapefruit bitters
1 drop orange bitters
2 slices orange rind
Combine ingredients in a cocktail shaker or mason jar. Stir for 20 seconds, strain into a rocks glass with ice. Garnish with orange twist.
1.5 oz Don Papa Rum
3/4 oz sweet vermouth
1 oz Apérol
Sprig of rosemary
In a mixing glass filled with ice, add the Apérol, vermouth and rum. Gently stir. Garnish with rosemary and grapefruit.
Glenfiddich scotch ‘taho’
Glenfiddich single-malt scotch whisky celebrated Filipino flavors at the recent World’s Most Experimental Bartender National Finals.
Three pairs of bartenders competed: Kate Osmillo of Oto and Fonso Sotero of Lampara incorporated Glenfiddich whisky in their rendition of amuse-bouche: Roasted Malt Ball, Soaked Munchkin, Highball Rock.
Faye Fernando of Cove Manila and James Llamera of Edsa Beverage Design Group infused whisky in soy milk to make taho, which was used to make mango summer kombucha milk tea and coffee kombucha milk tea.
Enzo Luna of Run Rabbit Run and pastry chef Don Carpio served a “Classic Filipino Breakfast consisting of Tinapay (Malt Barley Sourdough Pandesal), Palaman (Glenfiddich Butter & Jam) and Inumin (Hot Salted Caramel Apple Batirol).”
Let these complex cocktail inspire your inner bartender to make your own taho whisky.
Taho Old Fashioned
Silken tofu infused with Glenfiddich 12 year old
Tapioca pearls (sago)
Orange zest (optional)
Follow personal measurements of your usual taho. Layer whisky-infused tofu, arnibal, Angostura bitters in a glass. Top with sago. Garnish with orange zest.