Recipe by Aaron Limpe Aw, business development manager at Destileria Limtuaco & Co., Inc.

A drink inspired by the Filipino Christmas Simbang Gabi staple, the bibingka: a buttery cake made with glutinous rice and coconut milk and baked in clay pots.


  • 1oz butter-infused Very Old Captain Rum*
  • 1oz leche flan syrup**
  • .5oz coconut milk
  • .5oz rice milk
  • salt (to taste)

Glass used: Coupette

Garnish: Banana leaf


  1. Pour ingredients into a shaker filled with ice.
  2. Shake and double strain into a banana leaf wrapped coupette glass.
  3. Burn the banana leaf around the glass and serve.

*How to make butter-infused Very Old Captain Rum:

  • 1 bottle Very Old Captain Rum
  • 1 stick salted butter
  1. Melt butter in a saucepan (without browning). Add to rum and let sit for 24 hours.
  2. Put in freezer for two hours and fine strain liquid, leaving out the fat solids.

**How to make leche flan syrup:

  • 100 g leche flan
  • 100 g 1:1 simple syrup
  1. Add equal parts by weight of leche flan and simple syrup into a blender.
  2. Blend and strain into serving bottle.

Tasting notes: It’s bibingka in a coupette! The aroma and taste conjure memories of Simbang Gabi and lines of roadside bibingka vendors greeting you by the church. is your learned drinking buddy who can tell you what to drink, what you’re drinking and where to drink. Learn about the coolest and the latest bars in the metro, or the newest beverage or new product out in the market, or have fun creating enjoyable drinks from our features and videos within the comfort of your homes.

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