It’s 3 P.M. on a hot summer day and there are already nine cocktails in front of us, an intoxicating mix of light and fruity drinks and creamy concoctions. Behind a makeshift bar in the middle of the room, Clifford Limpe-Aw is making more.
Clifford says: “You’ll need the basics, the clear spirits— that’s vodka, tequila, gin, rum. Those are the four basics for cocktails. You can start with those. Then you can use sodas, juices, triple sec, lime juice, curaçao and grenadine.”
He was driving on the streets of Makati when he got the big news. At first, it didn’t sink in. So when Ignatius Michael “Mickey” Ingles got the first of incessant media calls, he didn’t sound as ecstatic as a bar topnotcher should be.