Share on Facebook Share on Twitter Share on Pinterest If you always order cocktails at a bar, you’ve probably had Giffard in your glass. Giffard is a brand of liqueurs and syrups from France that’s distributed in the Philippines by partner Europ Continents Phils. Inc. For 20 years, Giffard has gathered the most creative bartenders from different countries to compete in the Giffard West Cup. The first Giffard West Cup bartending selection round took place at Niner Ichi Nana Cocktail Bar on March 14, 2017. Ten bartenders from Manila showed off their skills in front of judges Giffard Asia Brand Developer TJ Antony, BevTools CEO Alvin Velasco, Giffard Asia-Pacfic Sales Manager Arthur Piffoux, and DrinkManila.com’s editor-in-chief Tatum Ancheta. Giffard West Cup 2017 Philippines Round judges Giffard Asia Brand Developer TJ Antony, BevTools CEO Alvin Velasco, DrinkManila.com’s editor-in-chief Tatum Ancheta, and Giffard Asia-Pacfic Sales Manager Arthur Piffoux Arthur Piffoux giving the bartenders a Giffard masterclass Department Manager at Europ Continents Philippines, Inc. Julien Agosta and Giffard Asia-Pacfic Sales Manager Arthur Piffoux 2016 Diageo Worldclass Philippines Champion Michael Keith Tubiera of Rambla emerged as the winner for the Philippines round. The seasoned Tubiera dazzled the judges with Sunny, a refreshing cocktail made with Ron Zarapa 23, Giffard Banana Liqueur, Giffard Vanilla syrup, passion fruit citrus sherbet, fresh lime juice, and homemade spiced pineapple soda. Runners-up were (first) Guillermo Natividad III from Bitters with his cocktail called Sining (Art) inspired by the art of mixology (made with 45 ml Rye Whiskey, 15 ml Giffard Banana Liqueur, 15 ml Bigallet China China, 20 ml Eggwhite, dash of Orange Bitters, and a spray of Bigallet Verveine (aromatic finish) and ABV’s (second) Angelica Suzzane Castro with her Butbut cocktail inspired by Whang-od Oggay, the Filipina tattoo artist from the Butbut tribe of Bugnay, Tinglayan, Kalinga. Giffard West Cup Philippines Round 2017 Champion Michael Keith Tubiera Sunny made with 45 ml Ron Zarapa 23, 30 ml Giffard Banana Liqueur, 10 ml Giffard Vanilla Syrup, 15 ml Passion fruit Citrus Sherbet, and 30 ml Fresh Lime Juice Giffard West Cup Philippines Round 2017 first runner up Guillermo Natividad III Sining made with 45 ml Rye Whiskey, 15 ml Giffard Banana Liqueur, 15 ml Bigallet China China, 20 ml Eggwhite, dash of Orange Bitters, and a spray of Bigallet Verveine (aromatic finish) Giffard West Cup Philippines Round 2017 second runner up Angelica Suzzane Castro with her Butbut cocktail inspired by Whang-od Oggay, the Filipina tattoo artist from the Butbut tribe of Bugnay, Tinglayan, Kalinga. Butbut is made with 45 ml Citadelle, 15 ml Giffard Grapefruit Syrup, 7.5 ml Giffard Elderflower Syrup, 15 ml Pomelo Juice, and 15 ml Lemon Juice Giffard West Cup Philippines Round 2017 winners with the judges Special awards were given to Jeremy Ganalon from Niner Ichi Nana for Best in Creativity for his pink drink called Last Love delicately presented with dehydrated soupsop in a Champagne flute. Downtown and Halsted’s Eric Miro bagged the title for Best Barware Techniques with his impressive Downtown Brittle made with Giffard Banana Syrup, Giffard Lychee Liqueur, coffee bean, peanut butter, Hendricks Gin, Grappa Moscato, egg whites, and fresh lemon juice. Winner for Best in Creativity, Jeremy Ganalon from Niner Ichi Nana Last Love made with 30 ml Tanqueray Gin, 15 ml Giffard Elderflower liqueur, 5 ml Giffard Bitters, 15 ml Lemon Juice, 30 ml Guyabano Puree, and 10 ml Sugar Syrup Downtown and Halsted’s Eric Miro bagged the title for Best Barware Techniques with his impressive Downtown Brittle Downtown Brittle is made with 20 ml Giffard banana Syrup, 15 ml Giffard Lychee Liqueur, 1 piece coffee bean, 5 ml peanut butter, 45 ml Hendricks Gin, 20 ml Grappa moscato, egg white, and 10 ml fresh lemon juice Tubiera will face off against bartenders from Hong Kong, China, Malaysia, Thailand, and Singapore for the Giffard West Cup Regionals Asia in Bangkok on the 22nd of May 2017, where Giffard CEO Bruno Giffard will fly in from France to join the judge panel. Rambla’s Michael Keith Tubiera The winner from the Regional leg will compete in the Global Final against 17 other bartenders from 14 countries in Angers, France. New World Manila Bay Hotel’s Regino Domingo III creating his drink Avenue Avenue made with 30 ml Tanqueray 10, 20 ml Giffard Lychee Liqueur, 15 ml Giffard Vanilla Syrup, 15 ml Giffard Elderflower Liqueur, 10 ml Lime Juice, and 30 ml Soursop Puree Le Petit Souffle’s Renz Chino Lorenzo creating his drink Tipsy Bacon Tipsy Bacon is made with 30 ml Eggwhite, 15 ml Jimbeam, 15 ml Bacardi Superior, 20 ml Fresh orange Juice, 30 ml Fresh Lemon Juice, 15 ml Giffard Blood Orange Syrup, 15 ml Giffard Triple Sec, 20 ml Maple Syrup, served with candied bacon and Celery Stalk The Curator’s John Anthony Caballes creating his drink Gli Amanti Gli Amanti is made with 45 ml Cachaca Thoquino, 30 ml Giffard Pink Grapefruit Syrup, 15 ml Lemon, 15 ml Giffard Hazelnut Syrup, 2 dashes of Orange bitters, 12 pieces of mint leaves, and 30 ml egg white 5ynco Bar’s James Simon Maquirang making his cocktail called Sciemon Says Drink Sciemon Says Drink is made with 45ml Bombay Sapphire, 15 ml Giffard Elderflower Liqueur, 15 ml Giffard Gum Syrup, 20 ml lemon juice, and 30 ml Chateau Bordeaux Bugsy’s Joel Grijalvo making his drink called Rossie Stars Rossie Stars made with 1 1/2 stem of rosemary, 20 ml calamansi juice, 20 ml apple juice, 15 ml Vaccari Sambuca, 15 ml Giffard Vanilla Liqueur, 20 ml Giffard Kiwi Syrup, and Sailor Jerry Spice Rhum