• Recipe by Larry Guevara
  • Bar Consultant/Bar Manager of Liquid Concepts Philippines and Manille Beach Bar

Christmas happens to be one of the most important celebrations for most Filipinos. Family reunions and Christmas parties are just some of the special gatherings that bond families and friends near and far. As an ode to the yuletide season with the focus on Filipino family culture and traditions, we wish to highlight local flavors combined with nostalgia and personal memories indicative of the different influences that we have imbibed growing up in a Filipino home.” – Larry

Ingredients:

  • 1.5 tbsp blueberry topping
  • 45 ml San Juan Premium Lambanog
  • 30 ml Intramuros Liqueur de Cacao
  • 30 ml Heering Cherry Liqueur
  • 6 dashes puto seko-infused Angostura bitters
  • 6 dashes Peychaud bitters
  • Top with homemade blueberry foam

Ingredients for homemade blueberry foam:

  • 4 tbsp blueberry topping
  • 300 ml simple syrup
  • 30 ml fresh lemon juice
  • 100 ml distilled water

Garnish: Blueberry foam, 2 puto seko, blueberry topping, powdered nutmeg

Glassware: Footed mason jar

Directions for homemade blueberry foam:

  1. Pour blueberry topping, simple syrup, fresh lemon juice, and distilled water in a crème whipper siphon.
  2. Charge with 2 N20 crème chargers.
  3. Set aside.

Directions for Very Berry Christmas:

  1. Combine the blueberry topping, lambanog, liqueur de cacao, and cherry liqueur in a tin shaker.
  2. Add six dashes each of the two bitters.
  3. Stir well to mix all ingredients.
  4. Add ice and shake well.
  5. Strain over fresh ice cube in a footed mason jar.
  6. Top with homemade blueberry foam and garnish with two puto seko and two red striped paper straws.
  7. Sprinkle with nutmeg powder.
  8. Serve in a footed mason jar.

Tasting Notes: Slightly sweet with notes of blueberry, chocolate, coconut, cherry, and spices.

 Cocktail styling by Sharleen Antonio • Video and photos provided by Larry Guevara

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