Part 3 of “Regalo ng Tatlong Hari” Cocktail series by Liquido Maestro Kalel Demetrio

“Inspired by Pinoy’s penchant for chocolate during Christmas, this drink has our own cacao and tablea. This recipe is made with root and herb pumpkin spice rum, tablea, Bacardi 8 rum, Intramuros Cacao liqueur, and pandan syrup. Melchor, one of the biblical Magi, is the giver of gold. This drink is served in a golden orb glass to represent the gift.” – Kalel

Ingredients:

  • 1 bar spoon butterscotch sauce
  • 45 ml Root Pumpkin spice rum
  • 15 ml Mindanao tablea batirol
  • 15 ml Intramuros cacao liqueur
  • 15 ml Palawan Blanco Tropical Rum
  • 1 grapefruit peel
  • 7.5 ml Maharlika Pandan Syrup
  • 30 ml Bacardi 8
  • 2 dashes Bagsik bitters Choco Tobacco Spice

Glassware: Golden rock glass

Garnish: Butterscotch rim with red peppercorn and silver candy, dried bay leaf with burnt dehydrated rosebuds.

How to make Root Pumpkin Spice Rum

  • 500 ml Very Old Captain Rum
  • 1-kilo Pumpkin
  • 500 g Beetroot
  • 1 L Water
  • half bar spoon cinnamon
  • half bar spoon cloves
  • half bar spoon nutmeg
  • 2 drops vanilla
  • 60 ml ginger syrup
  • 1 1/2 cup brown sugar
  • 2pc star anise
  • 1 pc cinnamon sticks
  1. In a blender mix fresh pumpkin and beetroot with water.
  2. Add all the ingredients in a pot and bring to a boil.
  3. Strain liquid, set it aside to cool before transferring to a jar.

How to make butterscotch sauce

  • 250 ml all-purpose cream
  • 500 g white sugar
  • 200 g unsalted butter
  1. Caramelize the white sugar and add the unsalted butter.
  2. Add the all-purpose cream and let it simmer.
  3. Set it aside to cool before transferring to a jar.

How to make Maharlika Pandan Syrup (Yield: 2,300L, divide the formula for smaller batch)

 

  • 200 g pandan
  • 2L water
  • 2 liters sugar
  1. Boil the pandan in 2-liter water, strain the liquid
  2. Transfer to a pot and boil again with 2 liters sugar.

How to make Ginto Ni Melchor cocktail: 

  1. Rim the golden rock glass with butterscotch and dip in red peppercorn and silver candies. Set aside.
  2. Pour the rest of the ingredients in a shaker. Add ice and shake.
  3. Double strain in a golden orb glass with ice.
  4. Garnish with dried bay leaf and top with speared dried rose.
  5. Burn the rose to add aroma.

Tasting Notes: The woody burnt rose and pinipig aroma is followed by the sweet, spicy bite of the red peppercorn and silver candy and rich, earthy chocolate mingling with spiced rum.

See also: Mira Ni Baltazar recipe, and Insenso Ni Gaspar “Regalo ng Tatlong Hari” Cocktail series by

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