Cover Get to know Tog Exconde, bar manager of The Blind Pig (Photo: Sonny Thakur)
Get to know Tog Exconde, bar manager of The Blind Pig (Photo: Sonny Thakur)
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Tog Exconde (The Blind Pig) talks to Tatler about his bartending philosophy, his unique go-to cocktail order and more
For Tog Exconde, bar manager of The Blind Pig, bartending boils down to a three-point philosophy: “One: keep your cocktails simple—don’t overdo it; it’s a drink, not a flower vase. Two: never judge a person based on how they want to enjoy their drink. Three: consistency is key.”
With over a decade of experience behind the stick, Exconde now wears multiple hats: in addition to running the bar at one of Manila’s most storied bar institutions, he consults for new bar projects across the city and leads training sessions for LifeskillsPH’s beverage production and development course, passing on knowledge rooted in classic technique and practical wisdom.
In case you missed it: Asia’s 50 Best Bars 2025: Hong Kong’s Bar Leone ranks first again, followed by Seoul’s Zest and Singapore’s Jigger & Pony
The Blind Pig is widely regarded as Manila’s first real speakeasy. Since opening in 2011, the bar has kept a deliberately low profile: no loud signage, just a discreet black door next to a braille-marked wall; and no social media presence—a rarity in today’s digital landscape. Instead, it has built its legacy on quality, consistency and quiet confidence. Its original team, which included Exconde, was trained by the bartenders of Milk & Honey in New York—the bar that defined the modern speakeasy and shaped a generation of bartenders under the late Sasha Petraske.
Below, Exconde shares his intriguing go-to cocktail order, the drink that made him fall in love with the craft, and why showmanship should never come at the expense of flavour.
See also: Manila by night: 10 hottest bars and clubs you should know in Metro Manila
Above Tog Exconde and The Blind Pig team (Photo: courtesy of Tog Exconde)
Tog Exconde and The Blind Pig team (Photo: courtesy of Tog Exconde)
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Why did you want to work in the bar and cocktail space?
I just love connecting and building relationships with people while making and enjoying drinks, listening to different stories every night. The vibe is just real and honest.
What was the beverage that made you fall in love with drinks?
The gold rush: a really well-balanced bourbon cocktail. Having one is just not enough!
How would you describe your philosophy as a bartender?
One: keep your cocktails simple—don’t overdo it; it’s a drink, not a flower vase. Two: never judge a person based on how they want to enjoy their drink. Three: consistency is key.
Who would you consider to be your greatest mentor?
Michael McIlroy of now-defunct Milk and Honey, New York, which is now home to Attaboy, run by McIlroy and other former bartenders of its predecessor. He’s the one who taught me how to make proper cocktails, the “Sasha Petraske” (late founder of Milk and Honey) way.
Read more: The best bars for first dates, from the Tatler Best Asia 100 list 2024
Above Tog Exconde leading a beverage production and development course for LifeskillsPH (Photo: courtesy of Tog Exconde)
Tog Exconde leading a beverage production and development course for LifeskillsPH (Photo: courtesy of Tog Exconde)
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What are the new trends in the bar industry?
Using more sophisticated bar equipment like the rotovap and centrifuge, molecular mixology.
What are trends that you wish would go away?
Cocktails that are too “Instagrammable.” Bartenders who spend too much time thinking about their next visually stunning creation can end up neglecting the most important thing—the taste, flavour, and quality of the drink.
What are you most excited about in the bar industry right now?
Until now… It’s the sustainable practices, like zero-waste cocktail preparations, that maximise the use of perishable ingredients. Other than that, pre-batching cocktails, like spirit-forward cocktails with some dilution and keeping them in a freezer or fridge, saving ice and making for easy prep!
See also: The best speakeasies in Asia, as featured in the Tatler Best Asia 100 list 2024
Above A young Tog Exconde and Michael McIlroy with The Blind Pig’s debut team (Photo: courtesy of Tog Exconde)
A young Tog Exconde and Michael McIlroy with The Blind Pig’s debut team (Photo: courtesy of Tog Exconde)
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What is your go-to cocktail order?
Scotch and a dash of tonic with a lemon twist.
What do you think is the most overrated cocktail order?
Any overly sweet cocktails. I easily get a sore throat! (Laughs)
What cocktail do you order when visiting and judging new bars?
A daiquiri or gimlet for a balanced sweet and sour cocktail. A martini to test the gin-water dilution ratio. An old fashioned, to enjoy a good Bourbon in a cocktail.
What is your favourite spirit to use personally?
Gin! It is very aromatic, and it really has a great depth of character.
A cockatil from The Blind Pig speakeasy in Legazpi Village, Makati City (Photo: courtesy of Tog Exconde)
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What is an underrated cocktail you wish more people appreciated?
The gilmet. When this three-ingredient cocktail is made properly, the flavour profiles just hit it off!
What do you wish more people understood about the bar industry and cocktail culture?
It’s not about the hype—don’t just follow trends, whether trends in drinks, bar concepts, etc. Unless you do it right, in the long run, you have to have your own identity.
What is your signature cocktail creation, or a cocktail you have made that you are most proud of?
The Aftershock: a penicillin and Smoky Old Bastard-inspired cocktail. A blended Scotch-based drink with fresh lemon juice, honey, and Islay Scotch with a flambéed orange peel.
About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
