Share on Facebook Share on Twitter Share on Pinterest 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. Ingredients: 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 Directions: Pour ingredients into a shaker filled with ice. Shake and double strain into a banana leaf wrapped coupette glass. 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 Melt butter in a saucepan (without browning). Add to rum and let sit for 24 hours. 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 Add equal parts by weight of leche flan and simple syrup into a blender. 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.