The Philippines is naturally beautiful—in its landscapes, within its people, and especially with its traditions and culture. Yet scratch the surface a little more and bubbling underneath it all are fertile grounds for enchanting beverages that lift the spirits of those who have sipped the celebratory twists of Filipino libations.
Ken Alonso—the entrepreneur behind Proudly Promdi, a brand that “rediscovers and celebrates” Filipino artisanal spirits—is one such person. “Ironically, not a lot of Filipinos know about Filipino spirits but these are the foundations of Filipino liquor, like in the olden times,” he says about the drinks he discovers in the provinces. “We’re also trying to share the idea that there’s so much potential with Filipino spirits.”
Here, Alonso shares three recipes using Filipino fruit wine, local gin, traditional rice wine from the north, and tropical tuba, among others, that pack a true Philippine punch.
Isla Sangria
A tropical sangria remix—bugnay wine meets smoky mezcal, guava, and pineapple in a crisp, refreshing serve.
Specs (built in glass)
- 45ml Bielma bugnay fruit wine
- 7.5ml mezcal
- 30ml Dole unsweetened pineapple juice
- 15ml Dionysus guava syrup
- 15ml super lemon juice
- 30ml soda water (top)
- 1 dash saline solution
Build over ice in a large wine glass or goblet. Garnish with pineapple or citrus wedge.
Tropical Negroni
A modern Filipino riff on the classic—earthy, spicy, and distinctly tropical, with a sharp dry finish.
Specs (Total: 70 to 72.5ml)
- 22.5ml Sirena Dry Gin
- 15ml Pedronan Tapuey
- 10ml dry vermouth
- 15ml Campari
- 5 to 7.5ml Zing Ginger Liqueur (to taste)
- 1 drop lemongrass tincture (as aromatic finish)
Kamias margarita
A bold, tropical riff on the margarita—sharp kamias, local citrus, and pandan tequila meet in a bright, citrus-forward drink with a fragrant kaffir lime finish.
Specs (Shaken, served over ice or up)
- 30ml Vino Isla Tuba
- 30ml pandan-infused mojitos tequila
- 15ml kamias cordial
- 7.5ml Manillé Dalandan Liqueur
- 15ml super lime juice
- 2 drops saline solution
- 1 drop makrut lime tincture (post-shake garnish or spray)
Shake with ice and strain into a rocks glass or coupe. Optional garnish: salted rim or dried kamias slice.