There are so many ways for us to consume tomatoes in food but in drinking, tomatoes has always been reserved only for Bloody Marys. This Diwata recipe from Liquido Maestro, Kalel Demetrio, is sweet, lightly vegetal, sour, and smooth to the tongue. It can make even non-tomato juice drinkers crave for more.


  • 20ml Vigan basi
  • 30ml Hendrick’s gin
  • 15ml Manille Calamansi Liqueur
  • 15ml Barik Supremo Lambanog
  • 45ml Tomato infused with gin and basi
  • 30ml Grilled Batuan tamarind Rum syrup –
  • 10ml lime juice –
  • 1 Spritz each of Bagsik bitters (HGC), Bagsik bitters (citrus spice)


  1. Add all ingredients in a shaker. Add ice and shake.
  2. Strain in a coupette and garnish with speared cherry tomato, tamarind.
  3. Spray with Bagsik bitters (HGC), Bagsik bitters (citrus spice)

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