Since the ’60s  Jack ‘n Jill Chippy has been an iconic Filipino snack. For generations, Filipinos in all walks of life enjoyed its crunchy salty and spicy corn chips. Digging through its iconic red packaging gives an instant nostalgic memory of childhood. There has been a lot of variations that came out in the market for years, but we are still in love with the original Barbecue flavor, and we thought of mixing it in a cocktail to introduce a new way to enjoy its Chippy goodness.

Trust us; you won’t get enough of this drink once you tasted it. It’s spicy, savory, and the corn flavors pair perfectly well with whisky.

If you like this recipe, let us know what childhood treat you’d like us to use on our next cocktail recipe.

Ingredients:

50 ml Chippy-infused whisky*
10 ml banana syrup
20 ml simple syrup
30 ml lemon juice
45 ml canned chickpea water
3 dashes Angostura bitter

*Infuse a small pack of Chippy in 250 ml of whisky for 2-3 hours, then strain.


Directions:
Pour ingredients into a shaker.
Dry shake, add ice, shake.
Double strain into glass with ice.
Finish with three dashes of Angostura bitters.
Serve with Chippy on the side.

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