Share on Facebook Share on Twitter Share on Pinterest To commemorate the Philippines’ 119th Araw ng Kalayaan, some of the best bartenders in the country created drinks celebrating freedom and those who fight for it. Stories about the rich history of the Philippines inspired these 15 cocktails crafted with Filipino flavors and local spirits. 1) Hatched from 1875 Recipe by Rian Asiddao, Diageo Reserve brand ambassador “Balut is an iconic Filipino delicacy and it is not really welcomed (appreciated) by all but once you taste it, it will remind you of a chicken noodle soup! I made this I made for La Maison Cointreau 2015 and it reminds me of our country being free, hatched from the forces of our conqueror.” Ingredients: 30 ml Ketel One Vodka infused with ginger 30 ml Cointreau 10 ml Yellow Chartreuse dash of salt dash of pepper 30 ml balut broth Directions: Add all ingredients in a mixing glass. Add ice and stir. Strain in a collins glass. Twist an orange peel over the glass peel side down and express the citrus oil on the surface of the glass. Garnish with the orange peel and serve with balut on the side. 2) Malaya Recipe by Shinichi Itoh, bartender at Uma Uma (2nd Floor, Uptown Parade, 38th Street Corner 9th Avenue, Bonifacio Global City, Taguig City) “Freedom is the most important thing that the humanity should have. That’s why our Filipino heroes fought for the freedom of our beloved country. This concoction is my tribute to all the unsung heroes of the Philippines like Papa Isio (the leader of a religious-military sect who led the rebellion against American colonizers in Negros in the 1890s.) Papa Isio serves as the inspiration behind every bottle of Don Papa Rum, so I chose this rum as the base spirit in my cocktail and combined it with local ingredients that can be easily found in the Philippines. With this concoction I salute our unsung heroes for the contribution that they bring just to have this freedom that we are all having right now. Mabuhay Pilipinas!” Ingredients: 45 ml Don Papa Rum 15 ml homemade mango syrup 15 ml fresh calamansi juice 2 sprays homemade pandan Ttncture Directions: Add all ingredients in a shaker. Add ice and shake. Strain in a martini glass and garnish with a dehydrated calamansi. 3) Recollection Recipe by John Silva, bartender at La Coctelera by Rambla (2nd Floor, Joya Lofts and Towers, Joya Drive, Rockwell, Poblacion) “This drink brings out the memory of the past, or of how Filipinos came to be stronger than ever. I named the cocktail Recollection. The collection of spirits in this drink came from countries that colonized the Philippines. This drink serves as an acceptance of that fact, combined together makes this an Independence Day drink.” Ingredients: 20 ml Johnnie Walker Red Label 15 ml Amontillado sherry (preferably Vina AB) 15 ml vanilla-infused bourbon (preferably Bulleit bourbon) 15 ml bonito-infused sake 15 ml calamansi or lemon juice 25 ml habanero-pineapple gum syrup Directions: Combine all ingredients in a shaker, shake, and double strain in a chilled coupe glass. 4) After Treaty of Manila Recipe by Peter Allan Pascual, bar supervisor at Diamond Hotel Philippines (Roxas Boulevard, Corner Dr. J. Quintos Street, Manila) “The Independence Day celebration is for the Filipino people hence, I recreated one of the most popular refreshments to a Pinoy style cocktail with a twist which depicts the colorful and vibrant history of our country.” Ingredients: 1 jig caramelized sugar pandan flavor sliced jelly flavored with cherry and gin sliced jelly flavored with coconut milk and gin sliced jelly flavored with candy syrup sliced pineapple fruit crushed ice Directions: In a mixing glass, combine caramelized sugar and pandan flavor. Add ice and stir. Strain in a glass with shaved ice. Layer all the sliced jellies. Top with crushed ice and pineapple. Garnish with pandan leaves. 5) Sedula Recipe by Ian Serdick T.Libang, bartender at Bitters Bar (2/F Burgos Parklane, Forbestown Road, Bonifacio Global City, Taguig—enter through 2nd’s restaurant) “Philippine Independence Day is not only about how the Philippines got its freedom from those countries who tried to colonize us, freedom is also for those citizens who can freely do what they want and what they love. It’s a celebration of the freedom to enjoy various privileges and rights for yourself. I named this drink sedula, inspired by the tearing of sedula during the declaration of independence. As a modern day citizen, the act of tearing the sedula symbolizes the freedom to break free from any negativity that holds you back from doing your best at what you love.” Ingredients: 30 ml Don Papa 10 Years 15 ml Tanqueray No. Ten 30 ml pistachio milk 22 ml calamansi juice 3 drops coffee bitters laurel leaves (smoke) egg white Directions: Put all ingredients in a shaker. Add ice and shake. Serve in a rock glass. Garnish with laurel leaf. Put a cobbler shaker lid on top of the glass. Flame torch leaves, then cover to smoke the laurel leaves on the shaker lid. Serve with the cobbler shaker lid. Open the lid to release the smoke before drinking. 6) Shinpaku Recipe by Royce Pua, head bartender at 12/10 (7635 Guijo, San Antonio Village, Makati) “We’re using Ketel One vodka infused with toasted pinipig and coconut syrup in this cocktail, so it somewhat reminds me of one of my favorite Filipino desserts, the palitaw. The toasted pinipig gives it that rice-y flavor and coconut syrup contributes to the texture as well as the overall flavor and aroma of the drink. Shinpaku means the heart of a rice grain. As Filipinos, our food culture greatly revolves around rice, not only as viands but also desserts. Having said this, an expression of a drink made with rice and coconut greatly expresses the roots of us Filipinos.” Ingredients: 45 ml Ketel One-infused toasted pinipig 5 ml grapefruit juice 15 ml lemon juice 5 ml coconut syrup 15 ml chamomile syrup 2 drops salt water Directions: Combined all ingredients in a shaker, add ice, and shake. Strain in a coupette and garnish with kale flowers. Note: 12/10 is serving Filipino-inspired dishes and cocktails for the entire month of June, so be sure to drop by! 7) Katipunero Recipe by Lawrence Christopher Gabriel, bar supervisor, VIP Lounge, Solaire Resort and Casino (Aseana Ave, Parañaque, Metro Manila) “I named this cocktail Katipunero, which means a person who was part of the revolutionary movement aimed to fight for freedom against Spain. This is a variation of the daiquiri, but I used local products as a substitute. I used Don Papa Rum for the base, which is also a tribute to Papa Isio, one of the leaders who fought for his Island, Negros. For the citrus I used calamansi because it is very abundant anywhere here in the Philippines. Lastly, for the sweetener I used mango-cocoa jam, because these flavors are what we Filipinos are very fond of. Cheers to Philippine Independence!” Ingredients: 60 ml Don Papa No.7 30 ml calamansi juice 3 barspoons mango-cocoa jam Directions: In a shaker, add all ingredients. Stir to break the lumps of the jam. Add ice and shake. Serve in a coupette. 8) Kalayaan Swizzle Recipe by Mark Herrera, bartender at Yes Please! (38th St. Uptown Bonifacio, 11th Ave, Taguig) “Today we celebrate our Independence Day, the day that we obtain our freedom. As a way to commemorate that day, I made a cocktail using our homegrown ingredients. I used mangga (mangoes) from Guimaras, which is known from being our national fruit because it symbolizes our heart and passion as a Filipino; calamansi from Rosario, Batangas; Very Old Captain Rum from local distillery Destileria Limtuaco; and one of the original naturally produced alcoholic drinks, basi from Vigan. I call this Kalayaan Swizzle. For me, freedom has many forms, one of which is freedom to support our own local ingredients. Not only it is more affordable and easy to find, but it’s also a way of showing love for your own country and what it can provide.” Ingredients: 30 ml Very Old Captain Rum 15 ml Vigan basi 22 ml homemade calamansi cordial (cooked fresh calamansi juice and simple syrup) 10 ml lemon juice 45 ml mango purée Directions: Add all ingredients in a low ball glass or rock glass half filled with crushed ice. Swizzle until properly diluted. Top with crushed ice. Turn juiced half lemon upside down into a basket and fill it with mango cubes. Garnish the drink with the lemon mango basket. How to make the mango purée Ingredients: 1 whole mango (remove seed) 1 cup water 1 tablespoon sugar Directions: Put ingredients in a blender. Blend mixture until it becomes smooth. 9) La Liga Filipina Recipe by Tam Tavera, head bartender at Bar Mathilde (8483 Kalayaan Ave corner Matilde st, Brgy. Poblacion, Makati) “La Liga Filipina means The Philippines League, which was a progressive organization created by Dr. Jose Rizal in 1892 at Tondo, Manila. The league stands for the unity of the whole archipelago in one vigorous organization that helps protect people. Just like the ingredients we use here at Bar Mathilde, each one represents a different flavor yet unites in just one sip.” Ingredients: 45 ml Don Papa 7 Years Infused with Paris tea 30 ml orange juice 5 ml honey calamansi 15 ml Averna 5 ml calamansi juice Directions: Put all ingredients in a shaker. Add ice and shake. Serve in a rock glass and garnish with dehydrated calamansi wheels and lemon zest. 10) Unsung Hero Recipe by Larry Guevarra and Sharleen Antonio, bartenders at Manille Beach Bar (Bacuit Bay, El Nido, Palawan) “In celebration of the Philippine Independence Day, we created a drink inspired by the courageous Filipinos who offered their lives for the freedom and their love for the Motherland. Featuring Palawan Blanco rum, Orchid Coconut rum, unsweetened pineapple juice, Amadeo coffee liqueur and Angostura bitters, the Unsung Hero pays tribute to the bravery and chivalry of all types of modern heroes from every walk of life.” Ingredients: 30 ml Palawan Blanco Rum 30 ml Very Old Captain Rum 15 ml Orchid Coconut Rum 120 ml unsweetened pineapple juice 30 ml Amadeo coffee liqueur 8 dashes Angostura bitters Directions: Pour all ingredients in a mixing tin (except Amadeo Coffee liqueur) with ice. Pour over fresh ice in a special Tiki glass. Top with some crushed ice. Pour over Amadeo Coffee liqueur and 8 dashes of Angostura bitters. Garnish with brown sugar-caramelized orange wheel and a burnt cinnamon stick. 11) Olvidado Recipe by Aliuss Burnhard Abrazado, bartender at Buddha Bar (PICAR Place, Kalayaan Ave. Brgy. Poblacion, Makati) “A fusion of a Local Filipino age rum, American whiskey and Japanese citrus with a Spanish name—Olvidado, meaning forgotten. A twist of a famous Filipino dessert, turon, concocted into a cocktail, dedicated to the souls of our freedom fighters: the Katipuneros who fought against another country. They are the patriots who fought for the freedom that we are all enjoying today. Others tend to forget the selfless act that they served for their country. To them, I say: ‘Freedom is a right, independence is a choice.’ Cheers!” Ingredients: 30 ml Very Old Captain Rum 30 ml Jack Daniels 15 ml yuzu purée 15 ml banana liqueur 20 ml pineapple juice 2 dashes Angostura bitters Directions: In a shaker, add all ingredients. Add ice and shake. Strain in a collins glass. Top with crushed ice. Garnish with dried langka and caramelized sugar candy. 12) Laya Recipe by Orman Bag-ao, bartender from Raffles Long Bar (1 Raffles Drive, Makati Avenue Corner, Makati) “This cocktail is a tribute to all Filipinos who did extraordinary things for our country. As we celebrate Independence Day, I asked my co-bartenders (Paul Perez, Karlo Ramos, and Mervic Fernandez) what Independence Day means to them them and they said that Independence Day is not only a celebration of freedom but of unity. The ingredients of this drink when combined together create a nice tropical flavor, sort of like the true spirit of unity. The calamansi complements the citrus notes of the gin, while pineapple gives it a fruity and welcoming taste. The added sweetness from our very own coconut nectar works well with the gingery kick of ale.” Ingredients: 45 ml Sipsmith Gin 1915 30 ml calamansi Juice 15 ml coconut nectar 15 ml unsweetened pineapple juice splash of ginger ale Directions: Pour the spirit, juices, and nectar in a tiki mug or highball glass. Add ice and a splash of ginger ale. 13) Puno ng Buhay Recipe by Maricel Payod, bartender at Fairmont Lounge (1 Raffles Drive, Makati Avenue Corner, Makati) “Puno ng Buhay is inspired by the coconut tree, a real symbol of the Philippines or shall I say the epitome of a true-blooded Filipino. Why? Filipinos are so versatile and can do a lot of work even at one time. They can cook while the nearly finished dress is being sewn. A father can clean his car while at the same time watering the plants. A coconut tree has many uses, and because of that, it is called the tree of life. Just like the ordinary Filipino, this tree is simple yet can provide for most of the basic needs of the people.” Ingredients: 1 pcs kaffir lime 30 ml pandan syrup 30 ml fresh lime juice 60 ml Tanduay rum Directions: Cut kaffir lime into 4 pieces. Pour all of the ingredients in a shaker. Add ice and shake. Double strain in a coupe glass or better yet, a coconut glass. 14) 1889 Recipe by Glenn F. Talavera, bartender at Bitters Bar (2/F Burgos Parklane, Forbestown Road, Bonifacio Global City, Taguig—enter through 2nd’s restaurant) “Named after the year of the declaration of the Philippines’ Independence on June 12, 1898 in Kawit, Cavite. In making drinks, we are free to choose what we like to do, to explore new flavors, to use any of the ingredients that we have in our bar to create something new. So I used some of our local and indigenous products such as mango, which for this drink symbolizes love and friendship, a characteristic Filipinos are known for. Cacao symbolizes prosperity, Don Papa Rum for independence—a rum created by an independent brand who stood for what they believed in. And lastly, our local calamansi symbolizes the Philippines.” Ingredients: 45 ml Don Papa Rum 7.5 ml calamansi juice 7.5 ml Intramuros cacao 2 dashes of orange bitters 7.5 ml agave syrup pickled mango egg white Directions: In a shaker, add all ingredients. Add ice and shake. Serve in a coupette. Use food coloring to write 1889 on the foam. 15) Sandugo “Blood Compact” Recipe by Ritchie Cruz, bartender at Grind Bistro (Ground Floor, Netpark Building, Fifth Avenue, Bonifacio Global City, Taguig City) “This cocktail was inspired by the blood compact performed in the island of Bohol between Spanish explorer Miguel Lopez de Legaspi and Datu Sikatuna on March 16, 1565. I made this drink for Independence Day to symbolize friendship and co existence. I believe that freedom can be achieved with coexistence. Sandugo is a twist to the classic daiquiri, made with two rums from different countries, two types of citrus, and tincture and tabasco to symbolize the blood compact. Making the drink complete is the Inferno rum, which is the burning passion of co existence.” Ingredients: 30 ml Tanduay white rum 30 ml Bacardi white rum 15 ml fresh calamansi juice 15 ml fresh lime juice 5 barspoons sugar 3 drops kamias/bilimbi tincture 10ml Inferno rum 1 dash Tabasco chipotle Directions: Pour all ingredients in a cocktail shaker. Stir. Add ice, and shake. Fine strain in a brandy glass with an ice cube and serve.