Recipe by Lennon Aguilar, F&B operations supervisor of 1824 Whisky and Cigar Bar, Discovery Primea located at 6749 Ayala Ave, Makati City

“A cross between two classic drinks, Kentucky Derby’s official cocktail, mint julep (bourbon whisky, mint leaves, and sugar) and our very own sago’t gulaman (a Filipino favorite refreshment or palamig). Filipino culture is one of my favorite inspirations whenever I make cocktails. I always want to include local ingredients in my drinks as much as possible. I even made the first ever tinapa cocktail (Rosario’s Pandawan) as an entry in a bartending competition last July for World Gin Day.”

“For this drink, Pinoy Mint Julep, I want to relive the Filipino childhood memories of sipping our forever favorite sago’t gulaman and bring it into the next level. The single barrel bourbon whisky with vanilla and salt sea caramel notes complements well with the homemade sago’t gulaman mixture of muscovado syrup, vanilla, and pandan extract. The drink is tamed and balanced by adding calamansi juice that gives the lovely, sweet, and tarty taste.”– Lennon

Ingredients:

  • 2 oz. (60 ml) Evan Williams Single Barrel Bourbon Whiskey
  • 1.5 oz. (45 ml) muscovado sugar syrup
  • 1 oz. (30 ml) fresh calamansi juice
  • ½ tsp. vanilla extract
  • ½ tsp. pandan extract
  • 10 to 12 pcs. mint leaves

Glass used: Bavaria glass

Garnish: Pandan and mint leaves, gelatin

Ice used: Crushed

Directions:

  1. Mix in all ingredients in a Bavaria glass.
  2. Stir well. Add crushed ice.
  3. Garnish with pandan and mint leaves, with gelatin to top of the drink.
  4. Serve with a straw.

Tasting notes: Sweet, tarty, and refreshing. There’s a prevailing taste of vanilla with a hint of smoke and spiciness coming from the bourbon whiskey. It may be sweet and citrusy, but this drink is on the strong side! You’ll feel the heat of the bourbon once you down your first sip.

Note: This drink is available on the Christmas menu of 1824 Whisky and Cigar Bar.

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