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:

  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.

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