Bartender at The Spirits Library

Inspired by the song Paskong Anong Saya (Bati Nami’y Merry Christmas), Ralph created Carol for’s special recipes based on Filipino Christmas songs.

“I named the drink Carol, after the name of my late mother, who loves to make Buko Pandan dessert every Christmas. Buko Pandan is a traditional dessert in our family, and it brings memories of my childhood during happy Christmas gatherings where we sing Christmas songs, exchange gifts, and dining during Nocha Buena.”

“The song Paskong Anong Saya, reminded me of a typical Filipino Christmas with family, enjoying food and Christmas carols. I still remember our Christmas carols where we would accompany it with a guitar, and a homemade tambourine made with wire and tansan (bottle caps), a musical instrument that’s also my daughter’s favorite.”—Ralph


45 ml Bacardi Carta Blanca Rum
30 ml coconut cream
30 ml aquafaba
20 ml *homemade pandan syrup
10 ml lemon

How to make pandan syrup

500 ml water
500 g white sugar
100 g pandan leaves
3 drops of buko pandan concentrate

Boil water with fresh pandan leaves in a pan, turn off the pan then make sure you yield 500ml water, combine the white sugar, stir until it dissolves, put the buko pandan concentrate into the syrup, let it cool before storing in the fridge.

How to make the cocktail:

Combine all ingredients in a shaker, add ice, shake well.
Fine strain in a highball glass full of ice.
Garnish with pandan leaf, buko pandan jello, and sprinkle with desiccated coconut.

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