Cover Photo: Edward Howell/Unsplash
Photo: Edward Howell/Unsplash
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Team Tatler shares our go-to cocktail orders
It’s happy hour somewhere in the world. . .is it not? Kick-off your weekend with some cocktails, surrounded by excellent company and you have a recipe for success. In fact, why not try making your own cocktails; this can end up being a great activity if you’re hosting a party.
We in Team Tatler love a good meal, and definitely enjoy a drink (or three…). Find out what our favourite cocktails are, here:
See also: 6 Classic Cocktails You Should Know
Irene Martel Francisco
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Managing director
I love a margarita—the classic one. I prefer this served on the rocks. I like the taste and it reminds me of happy times. I also love a dirty martini. Classic gin with olive juice and a served with two olives. I enjoy this because it’s my “grown up” drink and reminds me of naughty times!
See also: Sommelier Pilar Almario on why you Should Love Champange
Stephanie Zubiri
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Editor, Tatler Homes
I love a good Campari orange soda! I’m a big fan of Campari’s bitter orange taste and enjoy a good negroni too, but this is light, refreshing and perfect for the hot summer days.
1 shot Campari
Juice of 1/2 or a whole orange
San Pelligrino
Ice
And a slice of orange
See also: Contemporary Classics: Try This Cocktail and Music Pairing
Isabel Martel Francisco
Deputy editorial director & dining editor
To be frank, I am not a cocktail drinker. I much prefer wine, whisky or tequila on the rocks. But, if I am going to order one, I would have to say an Aperol spritz or a martini would be my go-to choices.
I love how refreshing and light an Aperol spritz is—it is perfect for brunch and our tropical weather. This classic cocktail has been time tested, having been around for decades. Its Italian origins begin in the region of Veneto dating back over 100 years.
Recently, I fell in love with martinis (although I much prefer a vodka martini to the classic gin). Dirty or not, serve it up ice cold—with more than one juicy olive please—and I’m a happy girl.
See also: Celebrate Martini Day With These 5 Delightful Recipes
Lauren Golangco
Tatler Dining officer
As simple as this Italian cocktail is, there is so much to love about the negroni. Its simplicity is one of them—equal parts gin, Campari, and vermouth rosso, stirred with one large ice cube and garnished with an orange peel (after its oils have been expressed). This makes it incredibly and dangerously easy to whip up at home at a moment’s notice. But at the same time, it allows bartenders plenty of room to get creative and add their own twists; from the gin and vermouth they use, to the addition of elements like smoke or bitters, to playing with that traditional one-to-one-to-one ratio. Additionally, there isn’t much room for the bartender to hide behind the drink, and the devil really is in the details.
As an added bonus, negronis are traditionally served as an aperitivo, meaning they are usually enjoyed before a meal. The earlier, the better in my books.
See also: What Cocktails do Bartenders Order to Judge Other Bars?
Ryanne Co
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Features writer
Off the top of my head, my two favourite cocktails include The Curator’s Shirota Garden (with strong base flavours of lychee and yakult) and Run Rabbit Run’s Mindanao cocktail (blueberry jam, orange, lychee, cherry liqueur, and ARC gin—so delicious and fruity!).
If I’m at a party or a bar I’ve never been to, I’ll probably just get a rum and coke. I love how straightforward it is—you really can’t mess it up! Simple, refreshing, and very classic too! Can’t go wrong.
See also: Wine Expert Jojo Madrid on the Bottle He Will Never Forget
Christine Andas
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Features writer
Sangria for me! As someone who does not particularly love the taste of alcohol and only likes anything sweet, but often hangs out with people who do enjoy drinking, finding the right cocktail is a challenge. But after tasting sangria, I’m happy to say I’ve finally found a drink I can finish. It’s the perfect blend!
See also: The 15 Best Spanish Restaurants in the Tatler Dining Guide 2022
Jove Moya
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Features writer
I love a whiskey sour. When beer is not on the menu, the next drink I look for is a whiskey sour. It's great if you want to spill just enough secrets but still stay on the safe side (depending on how many you have!).
My second favourite is a sangria. When I think it’s too early for a hard drink, I savour the sangria to get myself in the mood for more food and prepare for harder drinks.
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About
Isabel loves to learn, and see things from different perspectives. Connecting with people and engaging in new experiences to broaden her horizons is what inspires this storyteller, keeping her constantly curious, and excited for what's to come. An absolute love for all things F&B ignited a hunger to devour content from this world and keeps her jumping into tasty adventures around the globe. From the beauty of simple bites, to nuanced fine dining tasting menus, street food, and the art of entertaining, the multi-faceted nature of the dining experience is something she can't get enough of. A good cup of coffee or a glass of wine paired with a dash of witty conversation is a quick way to win her over. This editor loves travelling, food, music, skincare, fitness, and is only friends with people who love dogs. Guilty pleasure?: Binge-watching TV shows and movies she has already seen.
Work
Concept creation is the name of the game and branding takes centre stage in Isabel's day-to-day schedule. From producing shoots, conceptualising bespoke projects for our partners, relationship management, to cooking up features and events for Tatler Dining, this editor is a tried and tested foodie at heart. She mainly writes content for Tatler Dining, engaging in captivating discussions with restaurateurs, chefs, producers, and food enthusiasts to tell must-know stories. Aside from that Isabel manages Tatler Dining's flagship events like Off Menu, or Cocktail Festival and puts together the Tatler Dining Guide, our annual listing of the best eats around town.
Follow her on Instagram @isabelvmf.
