Part 1 of “Regalo ng Tatlong Hari” Cocktail series by Liquido Maestro Kalel Demetrio

“Inspired by the most famous rice cake of the Philippines every Christmas season, the puto bumbong. The original rice used for puto bumbong is an upland glutinous rice called pirurutong, which is naturally violet in color when ground and processed, hence the color of puto bumbong. Mira ni Baltazar uses coconut milk lambanog infusion, panutcha syrup, and purple yam. When the three wise men visited baby Jesus, Baltazar offered myrrh, which is a very aromatic oil extract. Puto bumbong has a margarine that makes it a bit shiny and flavorful.” – Kalel

Liquido Maestro Kalel Demetrio

Ingredients:

  • 60 ml Upland heirloom rice liqueur
  • 20 ml Maharlika panutcha syrup
  • 30 ml Cocomilk San Juan Lambanog infusion
  • 15 ml purple yam liqueur
  • 30 ml Maker’s Mark
  • 30 ml Very Old Captain Rum
  • 2 dashes Bagsik bitters choco lavender

Garnish: Pandan leaf with green and red gelatin on a cocktail pick

Glassware: Rock glass

Directions:

  1. Pour all ingredients in a shaker.
  2. Add ice and shake well.
  3. Strain mixture into rock glass with ice.
  4. Wrap banana leaf in the rock glass and insert in a carved wooden cup.
  5. Add two dashes of Bagsik bitters choco lavender.
  6. Garnish with pandan leaf and top with green and red gelatin on a cocktail pick.
  7. Serve.

Tasting Notes: The aroma reminds you of freshly cooked puto bumbong during Simbang Gabi. The sourness of the sasa lambanog balances the sweetness of the other ingredients for an enjoyable drinking experience. This cocktail is also on the strong side, as there are five different kinds of alcohol in it.

See also: Insenso Ni Gaspar, Part 2 of “Regalo ng Tatlong Hari” Cocktail series by Liquido Maestro Kalel Demetrio

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