Cover Ramen not Ramen by Kevin Jerrold Corales, executive bartender of Southbank (Photo: Gabby Cantero)
Ramen not Ramen by Kevin Jerrold Corales, executive bartender of Southbank (Photo: Gabby Cantero)
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Savoury cocktails have taken the world by storm, and the Philippines is no exception—here, four of the country’s best bartenders share their take
Umami is a complex yet familiar sensation we often encounter in food— an essential character often referred to as “the fifth taste”. However, this savoury profile tends to take a back seat when it comes to beverages, long limited to polarising drinks such as the Bloody Mary or Dirty Martini. Fascinatingly, bartenders across the globe have increasingly embraced this flavour profile, resulting in cocktails such as the Cold Pizza from the famed Double Chicken Please (New York) and the Thai Beef Salad from The Savoury Project (Hong Kong), the recently-opened bar by the team behind Coa. Here, four top bartending talents in the Philippines share their take on the umami craze.
Mushroom
Above Mushroom by Niko Tituan, beverage director of ITO
Mushroom by Niko Tituan, beverage director of ITO
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by Niko Tiutan, beverage director of ITO
“This is a riff on a cocktail we made before for our bottled cocktail brand called 35cl Cocktail Co. It’s an umami and fruit-forward drink that highlights shiitake mushrooms and apples.”
Ingredients
-
1oz Sous vide shiitake mushroom sake
-
0.5oz Filtered apple juice
-
0.5oz Milky mushroom ferment
-
3/8oz Tamarillo Cheong
Method
- Pour all ingredients into a shaker.
- Throw five times then serve in a short Collins glass with a cube of ice
Read more: Ito Space: A brave, new beverage concept
Marj-s
Above Marj-s by Faye Fernando, head mixologist of Solaire Resort
Above Marj-s by Faye Fernando, head mixologist of Solaire Resort
Marj-s by Faye Fernando, head mixologist of Solaire Resort
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by Faye Fernando, head mixologist of Solaire Resort
“A margarita-style cocktail. Refreshing, like you’re eating a salad with an umami finish from black sesame. A special customised cocktail for Tatler.”
Ingredients
- 45ml Tequila blanco
- 30ml Fresh lime juice
- 10ml Agave syrup
- 10ml Homemade herb liqueur
- 15ml Cornichons brine
- 3pcs Cornichons
- Drops of black sesame oil
Method
- Muddle the cornichons with agave syrup.
- Mix all of the ingredients except for sesame oil, shake and double fine strain into a cold coupe or margarita glass.
- Finish with drops of sesame oil.
In case you missed it: What inspired top mixologists' creations at Philippine Cocktail Festival 2023?
Ramen not Ramen
Above Ramen not Ramen by Kevin Jerrold Corales, executive bartender of Southbank
Ramen not Ramen by Kevin Jerrold Corales, executive bartender of Southbank
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by Kevin Jerrold Corales, executive bartender of Southbank
“Creamy, sweet, savoury, and nutty. Inspired by tantanmen ramen.”
Ingredients
- 45ml Peanut butter washed whisky
- 30ml Toasted sesame orgeat
- 45ml soymilk
- 3 drops Saline
- 3 drops Black sesame oil
- 5 drops AER
- Garnish: rayu oil, ito togarashi, nori
Method
- Shake all ingredients together with ice and strain into a ceramic cup.
- Garnish with rayu oil, ito togarashi, and nori.
Related: Where to order ramen in Metro Manila 2023: 12 of the best spots
Clarified Bloody Mary
Above Clarified Bloody Mary by Royce Pua, beverage consultant for Izakaya Geronimo
Clarified Bloody Mary by Royce Pua, beverage consultant for Izakaya Geronimo
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by Royce Pua, beverage consultant for Izakaya Geronimo
“Vegetal, sweet, umami. Clarifying a Bloody Mary for its versatility.”
Ingredients
- 210ml vodka
- 150ml Asian tomato juice
- 6.5gms tomato paste
- 5gms soy sauce
- 55gms lemon
- 100ml full cream milk
- Garnish: skewered cherry tomato
Method
- Add vodka, tomato juice, tomato paste, simple syrup, and soy sauce in a two-litre container and shake well.
- Make sure the tomato paste has no lumps.
- Add in lemon juice and stir for five seconds.
- Lastly, add in full cream milk while stirring.
- Let set for at least 30 minutes and strain through a coffee filter or cheesecloth.
- Bottle and keep in the fridge until further use.
- To serve: add in 120ml of Clarified Bloody Mary to a glass with ice and stir for five to eight seconds, and strain into your chilled glass (Nick and Nora, preferably).
- Garnish with a torched cherry tomato and enjoy!
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Credits
Photography: Gabby Cantero
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
