The Bonbon Club

Update: The Bonbon Club is no longer in operation. 

• Location: G/F 16 Tropical Palms, Gallardo Street, Legaspi Village, Makati City, 1229 Metro Manila
• Operating hours: Monday-Thursday 5 p.m.-12 midnight, Friday-Saturday 5 p.m.-2 a.m.
• Cost: P800++ for two people
• Cuisine: N/A (though you can order sandwiches from Pepe Cubano next door)
• Signature drinks: Dr. Sylvius, The Out and Out, Bramble

Promotions:

• Tonic Tuesday – Gin Flights paired together to have an overarching theme (most popular is the Traditionally Casked flight) (3 gins + free tonic) for P1000; use The Bonbon Club Passport
• Well, Wednesday – to get you through Hump Day, free flowing classic cocktails for P1000 from 5 p.m.- 9 p.m.
• It’s Friday, I’m in Love – two of the favorite cocktails (Dr. Sylvius and Bramble) for P500

The Philippines is the largest consumer of gin (by volume) in the world. We have homegrown Ginebra San Miguel to thank for that. But when it comes to premier gins, we still have some catching up to do with the rest of the world. Gin is a subtle, misunderstood spirit. Made from simple grains and infused with juniper berries (which give it its unique smell and flavor), gin is a spirit that is made for cocktails and is fairly easy to experiment with. The flavors of the gin really come out when mixed with other ingredients (the go-to mixer tonic water brings out the floral and herbal notes).

With the beverage market expanding and various bars popping up, it was only a matter of time for a designated gin joint to grace our city. The Bonbon Club, nestled in Legaspi Village in Makati, is the country’s first gin specialty bar. They offer over 50 kinds of gin from all over the world. Created by the same people behind Finders Keepers and Black Market, Bonbon is a relatively new kid on the bar block (they will be celebrating their 1^st year anniversary in November). The name reflects the quirky ambience and approach that they have taken in introducing gin to the thirsty public. The décor also displays a playful, irreverent feel: eclectic furniture you won’t find in other places, cork chairs (surprisingly heavy), various knickknacks, and mounted bejeweled deer. There is a record player in a corner, with a couple of boxes of vinyl records to choose from (they will not be opposed to you bringing a record or two and having them play it there), and drinking games like Cards Against Humanity and custom-made Jenga tiles with imprinted drinking dares (if you don’t want to build a tower, you can just pick tiles out from the bag and play that way). It’s a relatively small yet cozy place that seats around 30 people; it feels more like a parlor (like a sitting room in a private house, not a beauty salon) than a bar.

Gin has a rich, sordid history. What was once considered a poor man’s drink in England actually originated in the Netherlands. Gin was thought to have medicinal properties, and along with tonic water, was used as a cure for malaria and scurvy. But of course that no longer became its primary use when it became popular. There was a time in England where every bar had their own distillery in the back; legend has it that it was even made in a bathtub (hence the term bathtub gin).

The Bonbon Club incorporates the colorful history of gin into their cocktails. Their drink names were cleverly drawn from gin’s lush history and their menu has brief descriptions that give a background on gin that most people might not know about. Their head bartender, Tammy Tavera, can also provide additional interesting trivia about gin. Perhaps the biggest drawback is that they don’t serve food; there is no room for a kitchen at the intimate space (though you can order sandwiches from Pepi Cubano next door). Maybe this is a good thing, because the focus is on the spirit and the cocktails and the craftsmanship behind them. Even the water they serve is crafted, with honey spice, lemon, and cucumber. It’s more of a detox juice than regular service water.

They are not afraid to experiment, and have infused gin for their cocktails (Monkey 47 with Earl Grey tea and Bombay Sapphire with black pepper) and have even made a small-batch barrel-aged Negroni (the brainchild of Tammy). There are only three liters per batch (the first batch was sold exclusively last September 30) and it takes a couple of weeks to one month for it to age. He used Bulldog gin from Campari (who gave him the barrel) for this concoction. The strength of the taste of the gin has been tempered, resulting in a sweeter, smoother Negroni.

Tammy made us some cocktails and here’s what we thought:

The Woman’s Friend, made with fresh muddled strawberries, lemon juice, syrup and Beefeater gin, is refreshing, sweet, and easy to drink. You might find yourself knocking these back if you’re not careful. Don’t be fooled by the name and color. This drink packs quite a punch.

Dr. Sylvius is named after Dutch physicist Franciscus Sylvius, who is thought to be the creator of gin. It has black pepper-infused Bombay Sapphire, ginger lemongrass syrup, Cointreau, lime juice, and apple juice. It is invigorating and spicy; the kick of pepper is balanced by the syrup and juice.

The Margaux Royale is not on the menu yet, but we suggest you ask Tammy to whip one (or a few) up for you. Made with pomelo, elderflower syrup, lemon juice, Tanqueray, and sparkling wine, this drink lights up in your mouth and activates your tastebuds. Well-balanced, delicious, and potent, this cocktail is bound to become a favorite.

Named because it took years and lots of walking while thinking to get to this version of this drink, the Miles Negroni (watch how to make this recipe) is straightforward and bitter (it is a Negroni, after all) with a hint of vanilla and mint (from the Averna). The pomelo peel garnish adds a Filipino twist to it.

Tam Collins (watch how to make this recipe) is a riff on the classic Tom Collins. Tam has made it his own by adding his own ginger shrub. He uses Beefeater gin because it is dry and balances the sweetness of the other ingredients. The drink is refreshing and sweet, with a hint of ginger ale (from the ginger shrub and the soda water).

To entice people to sample a variety of gins, The Bonbon Club offers patrons The Bonbon Club passport. Every time you try a new gin, they will stamp it for you and sign it and once you get to 15, you get something on the house. Filipinos love a good deal and freebies, so this is a great way to get people to get out of their alcohol comfort zone and try something new.

Though gin is primarily used as a cocktail spirit (or with tonic), there are a few premium gins that you can enjoy neat or on the rocks. It’s actually quite an enjoyable experience (none of the “gin-whistle” combo). You can taste the botanicals and the nuances of the spirit. Perfect for whisky freaks who want to get a sip of the complexity gin can offer.

Customers are usually groups of friends (especially on Wednesdays and Fridays), people who work in the area and expats (who are excited that there is finally a gin joint in Manila); they do get more couples coming for Saturday date night.

They have occasional afternoon socials on Saturdays called Afternoon Delight, which are more of a family-oriented event, where the kids play while the adults sip their cocktails. Once in a while, Tammy creates a special short menu and they come up with a theme night around them—the last one was a Tea Party theme with tea-infused cocktails served in teapots and good for sharing (this will also be the theme for the next Afternoon Delight). They also have occasional local and international guest bartenders coming in to do guest shifts.

As the first gin specialty bar in the metro, The Bonbon Club is at the forefront of a rising trend in alcohol. They are hoping to spread awareness about the spirit by building gin consciousness, one cocktail at a time.

Read about The Bonbon Club’s head bartender Tammy Tavera

Video and photos by Star Sabroso