Best of both worlds: 10 restaurants with the best cocktails in Metro Manila

Automat thrives on irreverence, pairing bold plates that capture Manila’s evolving cuisine with equally playful drinks in a high-energy, communal setting. The cocktail programme by Ron Job Sanchez leans into fermentation and Filipino ingredients, crafting well-balanced drinks that mirror the kitchen’s affinity for surprising flavour combinations and sense of fun. These are cocktails designed to be enjoyed casually—often alongside loud music, shared plates and spontaneous conversations with the team. Order their best-selling Saging sa Baybay with rum, langka, coconut water, pineapple and kombu.

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Perched above Hapag, Ayà offers a relaxed yet polished lounge experience that blends contemporary Filipino food with thoughtful beverage pairings. While the space is known for its wine programme curated by award-winning sommelier Erin Recto, cocktails also form part of the broader expression of the team’s perspective. From the rice martini to the guava spritz, the coconut Negroni to the longgan mojito, their signature cocktails elevate the classic cocktails you know and love with inspired Filipino twists—the perfect accompaniments to their adobo liver pâté, smashed choriburger or Binondo steak fried rice. 

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Set within a historic Art Deco landmark, Blackbird pairs its Asian-European menu with a beverage programme that matches the restaurant’s sense of polish and confidence. Overseen by JP Migné, the cocktail offering leans playful yet refined, designed to sit comfortably alongside both classic and contemporary dishes. Drinks here are as much about elegance and balance as they are about visual and flavour-driven appeal. Love a good martini? Try the Blackbird Aviation with gin, lemon, crème de violette, maraschino and lavender bitters. Prefer a fruitier tipple? Order The Paradise Mojito with rum, mango purée, passionfruit, mint, lime and mango brûlée.

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At Gallery by Chele, cocktails are treated with the same experimental spirit as the food. The beverage programme extends beyond classic twists, incorporating local ingredients, house ferments and natural preparations that can be enjoyed on their own or as part of curated pairings. This approach allows cocktails to function as narrative tools, deepening the restaurant’s immersive, sustainability-driven dining experience. Elevate your tasting menu experience with the restaurant’s cocktail pairing for the most cohesive experience.

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Lámpara’s come-as-you-are atmosphere is matched by a bar programme that prioritises creativity and guest engagement. In line with their neo-Filipino cuisine, their cocktails feature local flavours in inspired presentations, making this beloved Poblacion haunt a great pick for both dinner and drinks. Our favourite of the bunch? The Pana Kakana Kana, a gin-based cocktail with a warm spice profile thanks to black pepper and cardamom.

Tatler Tip: If you love Lámpara, check out Papillon, chef RJ Ramos and Alphonse Sotero’s Southeast Asian restaurant in Saledo Village. Moreover, Papillon’s Same Same but Different cocktail is a subtle nod to the Pana Kakana Kana, but made with whisky and masala.

Metiz’s vegetable- and seafood-driven Filipino menus are supported by a cocktail programme that embraces fermentation and experimentation. Ron Job Sanchez (the same talent behind Automat’s cocktails) is given full creative control, allowing him to weave house ferments and new techniques into drinks that echo the cuisine’s sour, salty and bitter notes. The result is a cocktail lineup that feels deeply integrated into the restaurant’s culinary philosophy and seamlessly complements their food. On your next visit, try the Alapaap 2.0, the latest evolution of their best-selling drink with rum, koji rice, coconut water, sinapon rice, cashew nut orgeat, pandan, lime and elderflower.

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Raging Bull delivers a classic steakhouse experience elevated by a world-class beverage lineup. Alongside its award-winning wine list and extensive whisky selection, the restaurant offers barrel-aged and spirit-forward cocktails designed to pair seamlessly with premium cuts of meat. Led by beverage head Volkan Ibil, the programme prioritises structure, depth and timeless appeal. Not to be missed is the Cowboy Old Fashioned, which features the bar’s very own bourbon blended with sherry, vanilla, hickory smoke and bitters.

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Seva’s eclectic menu is mirrored in a cocktail programme built on strong foundations and careful evolution. Originally conceptualised by Niko and Alex Tiutan, the drinks are now overseen by Juju Guzman, who brings culinary sensitivity and precision to execution. Cocktails here are approachable yet thoughtful, offering both reengineered classics like the PB&J amaretto sour for those who prefer familiar flavours and signature cocktails like the mezcal ginger highball with fermented garlic brine for more adventurous drinkers. 

Tatler Tip: Seva recently unveiled Sala by Seva, their new lounge concept, where Guzman’s new cocktails step further into the spotlight.

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Taquería Franco’s relaxed, whimsical energy carries through to its drinks, which are designed to complement chef Miko Calo’s unconventional, French-influenced tacos. Developed by Cedric Mendoza, the cocktail programme brings polish and creativity to the casual taquería setting. On top of their eight “classic-ish” cocktails (including four variations on the beloved margarita), Franco also has ten signatures to explore. Keep it classy with the Franco 75 made with tequila, truffle, lemon, honey and prosecco. Alternatively, spice things up with the Sangre de Franco, crafted with mezcal, Cholula, orange, pomegranate, lime and Tajin salt.