Give the classic gin and tonic a Filipino twist by adding buko juice. It is refreshing, light, cooling, and does not impose, rather slowly builds in intensity.


  • 30 ml gin
  • 90 ml fresh coconut juice
  • 1 lime wheel
  • coconut meat cut into strips
  • tonic water to top


  1. Add ice inside collins glass.
  2. Add in the lime wheel (if no lime, you can add 3 calamansi wheels) buko juice, and top with tonic water.
  3. Garnish with lime strips of coconut meat on top. Add straw and Philippine flag.

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