What was your favourite part about Philippine Cocktail Festival 2023? What do you see as the future of cocktail culture in the Philippines?

Having the privilege to work with some of the best bartenders in the metro, and the opportunity to share and explain my signature cocktail to guests. Watching their reactions as they enjoyed the drink was immensely rewarding. The future of cocktail culture in the Philippines is incredibly exciting and dynamic. Mixology has taken on a whole new level of creativity as bartenders throughout the country embrace culinary innovations, experimenting with bold flavours and modern techniques to craft unique, unforgettable drinks. Bartenders are no longer just about pouring drinks, but rather about creating immersive experiences, elevating the art of cocktail culture to new heights.

Bulong ni Marites
Don Papa Rum, amaretto, calamansi juice, bitters, honey

A rhapsody of Don Papa Rum, amaretto, calamansi juice, bitters, and honey—one sip will leave you sharp-tongued and speaking its praises.

How did you come up with your cocktail? What was the inspiration behind your drink?

Bank Bar has a signature rum-based drink called the Mariang Bastos and, for the first-ever Philippine Cocktail Festival, we put a twist on this by combining amaretto sour with local ingredients such as calamansi, dalandan, and pili nuts to make it even more Filipino. We named it the Bulong ni Marites to give “Maria” a friend.

What was your favourite part of the cocktail festival? What do you see as the future of cocktail culture in the Philippines?

I loved meeting guests ordering at our booth, and seeing them talking and even taking selfies with our drink in hand. I’ve been in the business for a couple of decades now and compared to back then, more Filipinos now appreciate and enjoy cocktails. We now also see world-class spirits being made locally, as bars and bartenders continue to put a lot of creativity into using local ingredients. The Philippine Cocktail Festival is a nod to that and we were happy to be a part of it.

Read more: Bar-hopper’s bucket list: 9 speakeasies around Metro Manila to hunt down

Third Corner From the Sun: a Drink for Maria Orosa
The Singleton of Dufftown 12 YO whisky, citric banana tea cordial, Scrappy’s chocolate bitters, tonic water, mint and dehydrated banana

A refreshing highball drink with a fruity kick of banana and a tea-like texture, with a touch of bitter notes from tonic, to complement The Singleton of Dufftown whisky.

How did you come up with your cocktail? What was your inspiration behind the drink?

I wanted my cocktail to have a true Filipino heritage, so I did some research about a Filipino heroine that is not well-known to the general public. I decided on Maria Orosa, a Filipino war heroine in the second world war. She is well-known for inventing banana ketchup. 

What was your favourite part about Philippine Cocktail Festival 2023? What do you see as the future of cocktail culture in the Philippines?

My favourite part of the event is that the people enjoyed the cocktails and were especially interested in the Filipino craft cocktails. I think that Philippine cocktail culture will bloom even more, and someday, rival even other countries.

See also: Meet Me at the Bar: David Ong’s bartending philosophy, go-to cocktail, and more

I’mlvtting
Bulleit Bourbon, pickled green mango, agave, angostura bitters, mulled bugnay wine

A light and summery combination of fruit tannins enhanced by the acidity of the green mangoes and balanced by the bugnay wine that takes you back to the pristine beaches of the Philippines. Our tropical twist on the New York sour.

How did you come up with your cocktail? What was your inspiration behind the drink?

Showcasing Philippine cocktail culture is something close to my heart. This is why I thought of using the bugnay wine to complement the Bulleit bourbon and pickled green mangoes. Bugnay wine is made with fermented native cherries from the Northern part of the Philippines.

What was your favourite part about Philippine Cocktail Festival 2023? What do you see as the future of cocktail culture in the Philippines?

The camaraderie among the bartending community is something that I look forward to whenever we have events that bring us all together—learning from each other and being able to create one-of-a-kind concoctions that represent Philippine cocktail culture, which evidently, is alive and well, with the opening of many different innovative bar concepts. We have many talented bartenders that are of a world-class calibre that will elevate our bar scene.

See also: Bartender’s handshake: 7 cocktails to order to show you’re in the know

Birds of a Feather
Don Papa Rum, Aperol, pineapple juice, lemon juice, dalandan liqueur, cinnamon syrup

An homage to the Jungle Bird, a rum-based cocktail created by Jeffrey Ong in the mid-1970s at the Aviary Bar in the Kuala Lumpur Hilton. The Birds of a Feather adds a Philippine twist with these wonderful ingredients combine to create a refreshing, tropical cocktail highlighting some of the amazing produce of the Philippines.

How did you come up with your cocktail? What was the inspiration behind your drink?

I’m a big fan of classic cocktails and tiki culture, and how Philippine bartenders played a big role in its development, so I was inspired by the classic Jungle Bird cocktail I had been experimenting with a more Philippine-inspired take on this. Swapping out the Caribbean rum for Don Papa Rum, and adding Aperol and dalandan liqueur in place of the Campari and triple sec gave the cocktail a wonderful tropical beach feel to it, perfect for this hot weather we’ve been having recently.

What was your favourite part of the cocktail festival? What do you see as the future of cocktail culture in the Philippines?

Getting to work alongside Manila’s top talent was a great experience, and for each of us to just present one cocktail meant that all twelve of the cocktails were truly special, each with its own uniqueness to represent that bar or bartender. We could see that some consumers had their “go-to” places already by the booths they visited, but guests explored cocktails and venues that might’ve been new to them, too. Both of these elements I don’t think would’ve been possible without such amazing planning by the Tatler team. Congratulations!

Cocktail culture in the Philippines is only going to keep growing. Take the Cocktail Festival for example, seeing consumers more open to trying their favourite spirits served up in fun and innovative styles, I think this will continue to grow with numerous new bars and restaurants coming up with incredible cocktails. And now with this post-lockdown world up and running again, we’re seeing this cocktail culture expand outside of Manila’s borders too with some amazing bars opening in Cebu, Siargao, El Nido and beyond.

See also: Top bartenders in the Philippines share their favourite cocktails

Miracle Hooch
Tanqueray Ten gin infused with star apple and guyabano, guyabano cordial, peach liquor, lemon, Cocchi Americano, lemon juice, guyabano leaves

A cooling and fruity gin cocktail that comes from the two tropical native fruits a touch of peach and honey bitter notes of Cocchi Americano. A thirst-quenching drink to hype your night.

How did you come up with your cocktail? What was your inspiration behind the drink?

It started with my curiosity about those two fruits—the guyabano and star apple. It was my first time trying them, and the first thing that came to my mind was, “I am going to turn this into a cocktail.” I was inspired to create this drink because I wanted to see if they work with spirits, and they do! 

What was your favourite part about Philippine Cocktail Festival 2023? What do you see as the future of cocktail culture in the Philippines?

It was such a fun and unforgettable experience for me, and my favourite part was meeting new people in the industry—especially other bartenders I looked up to. To be lined up alongside them is an honour. With the help of events and festivals like these, we can boost every bartender to be more confident and passionate about their craft.

Read more: 8 rooftop bars and restaurants in Metro Manila

C.O.F.
Don Julio Blanco tequila, Ketel One vodka infused with coconut, pineapple milk-washed syrup, saline solution

My drink is similar to a piña colada in flavour, but presented in the spirit-forward style of an old fashioned.

How did you come up with your cocktail? What was your inspiration behind the drink?

It’s a combination of what I love in a drink: spirit-forward with a touch of sweet flavour. And because this is the first Philippine Cocktail Festival, I also included some tropical flavours that I don’t usually see in spirit-forward drinks.

What was your favourite part about Philippine Cocktail Festival 2023? What do you see as the future of cocktail culture in the Philippines?

I’m really happy that the main focus of the event was to highlight the Philippine bar industry—how creative, inspirational, and knowledgeable we are. Philippine cocktail culture is growing wider and stronger, with more aspirants. I always say that bartenders have the same talents as chefs but in liquid form, and instead of fire, we use ice. 

Read more: What cocktails do we love at Tatler?

Pandan
Tanqueray Ten gin, Don Julio Blanco tequila, coconut, pandan, uji matcha

An ode to a classic Filipino dessert, Recrafted the Some Young way, this cocktail highlights rounded grassy notes from pandan and matcha.

How did you come up with your cocktail? What was the inspiration behind your drink?

The drink was inspired by a classic Filipino dessert, buko pandan, but constructed in a very Some Young way by adding matcha.

What was your favourite part about Philippine Cocktail Festival 2023? What do you see as the future of cocktail culture in the Philippines?

The whole event was amazing—congratulations, Tatler. But the most enjoyable part was probably when the orders kept coming in, and you saw guests having a great time. The Philippines is starting to be recognized as a cocktail destination in Asia, and globally too. With that, I believe that more world-class bars are going to open in the coming years, pushing the cocktail culture forward. Cheers!

See also: 8 Cocktails for every mood: what your go-to drink says about you

Omsim
Tanqueray Ten gin, fresh calamansi and dayap juice, malunggay-infused honey, a pinch of cayenne pepper, malunggay truffle oil

A twist on the classic Bee’s Knees, characterised by Filipino flavours. Balanced and refreshing, with a hint of spice and earthy notes. Exactly what a good drink should be.

How did you come up with your cocktail? What was the inspiration behind your drink?

I wanted to stick to the classics but put a little twist on them. The inspiration was a drink from the 1920s called “Bee’s Knees” (gin, lemon, and honey), an easy and well-balanced cocktail. I added malunggay for a Filipino touch, cayenne for a bit of heat  (we need to introduce more spicy cocktails!), and truffle—because it is a Tatler event, after all.

What was your favourite part about Philippine Cocktail Festival 2023? What do you see as the future of cocktail culture in the Philippines?

When all cocktail enthusiasts and restaurant/bar owners, were not just drinking, but learning about these innovations and making new connections (both personal or professional) in the industry. The Philippines is already making a name in the bar industry, getting listed for best bars, best liqueurs, and renowned bartenders for the past year. The future is bright.

Read more: Vintage tipples: 6 classic cocktails you should know

Gawis
Kiniig-washed Don Julio Blanco tequila, spiced ginger basi shrub, lemon juice, Foamee

A mouthful blend of indigenous flavours endemic in the north region of the country. Vegetal notes from Don Julio are complemented with smoky and savoury flavours from Kiniing, toned town with sweetness from wild honey and ginger, and balanced with citrus flavours.

How did you come up with your cocktail? What was the inspiration behind your drink?

I always think outside the box, and love using indigenous ingredients in my cocktails. I wanted to use certain ingredients endemic to the Cordillera region and introduce these to our guests, so I was excited to use kiniig or smoked native pork. It has smoky and savoury flavours that I really wanted to blend with basi.

What was your favourite part of the cocktail festival? What do you see as the future of cocktail culture in the Philippines?

The whole perspective behind it! Our industry is getting in line with the rest of our Asian neighbours in terms of creativity and passion for making cocktails. And of course, seeing colleagues shaking and stirring behind the bar is a sight to see, then meeting guests and making new friends was great. We have strong representation in global cocktail culture with Philippine bartending champions in international competitions, and their experiences on the global stage pave the way for the younger generation of bartenders. Exciting times ahead.

Read more: 5 Native Filipino Liquors, Spirits, and Wine

Swing
Ketel One vodka infused with strawberry yoghurt, sunflower seed syrup, Campari, fresh lemon juice

The Swing is a balanced drink that plays on the sweetness and toastiness of the sunflower seed syrup and pairs well with the strawberry yoghurt vodka. This is all kept in check with the Italian red bitters Campari and fresh lemon juice.

How did you come up with your cocktail? What was the inspiration behind your drink?

Swing is actually one of our signature cocktails at Oto, wherein we always try to incorporate music into our drinks. The name is from a song by Sharon Cuneta, “I-Swing Mo Ako.” With its playful flavours, highlighting the strawberry yoghurt and nutty/earthy notes of sunflower seeds, it resembles the cheerful tempo of the song that was popular in the1980s.

What was your favourite part of the cocktail festival? What do you see as the future of cocktail culture in the Philippines?

On the second day, each bartender got their grooves to a higher level. I could see that everyone wanted to showcase their drink and bar while having fun. Cocktail culture in the Philippines is looking great. A bartender shouldn’t just be good at making drinks, but also in the way they can connect people and make the moment memorable. With that said, I see some remarkable people across the bar industry here in the Philippines that could propel us further.

See also: What are team Tatler's favourite bars in Poblacion?

Pagsidlak
Johnnie Walker Black Label whisky, orange cider cordial, blended soda, orange peel

A refreshing drink with fruity, tangy notes and a bit of smoke, this aperitif cocktail is a great way to start your night. One of my winning cocktail drinks from Diageo World Class 2022.

How did you come up with your cocktail? What was the inspiration behind your drink?

The cocktail is one of my winning drinks from the Diageo World Class Bartender of the Year 2022 Philippines competition. Pagsidlak (sunrise) is an aperitif drink, which I conceptualised as a reminder that it does not matter whether or not you start early in your career, what matters most is how you use your time and how that moulds you to become better.

What was your favourite part of the cocktail festival? What do you see as the future of cocktail culture in the Philippines?

My favourite part of the festival is the camaraderie of the bartenders, it feels good to know that we have each other’s backs in the industry no matter what. The future is very bright for us as we are now on par with what other countries have to offer, and we are learning and improving day by day.

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Tatler Dining’s Philippine Cocktail Festival 2023 is co-presented by HSBC Philippines, with Gold Partner Shangri-La The Fort, Manila, and supported by Johnnie Walker, Don Julio, Tanqueray 10, The Singleton, Moet Hennessy, and Don Papa Rum.