Ningning Ng Pasko, Recipe by Vanessa Rabadon

Recipe by Vanessa Rabadon, head bartender Nokal

Nokal’s head bartender Vanessa Rabadon created this nostalgic holiday cocktail recipe for DrinkManila.com. inspired by Ryan Cayabyab’s famous song Kumukutikutitap.

Ningning Ng Pasko smells like freshly cooked ginataang ube (purple yam with coconut cream). The lemon balances the sweetness of the drink, making it an enjoyable sweet, sour, and creamy concoction.

“Christmas in our household is incomplete without two things — a well-lit Christmas tree and my aunt’s ube halaya (purple yam). In this cocktail, I decided to put the two together. The popular song Kumukutikutitap is about all the good stuff that comes with lighting up the Christmas tree—gifts and candies. Chocolates, cotton candy, represent the sweet feeling of putting up the star on the tip of the Christmas tree on Christmas Eve and the purple color of the drink represent the gift my aunt gives everyone for Christmas as a family tradition.

The nostalgic feeling I get from tasting the recipe is a reflection on how I interpret the song, Kumukutikutitap. The drink has the sweetness and creaminess of the purple yum which perfectly match the toasty oak and sweet spice of the rum.” Vanessa

Ingredients:

40 ml Mount Gay Black Barrel
15 ml Homemade Purple Yum Syrup (Ube) 
*Homemade Purple Yam Syrup
15 ml lemon juice
30 ml heavy cream

How To Make Homemade Purple Yam Syrup:

Boil 1 piece purple yam (ube) until tender. Set aside and mash once it cools down. 
In a saucepan, combine 1 cup of white sugar and 1 cup water. Stir in slow heat until sugar is completely dissolved. 
Add the mashed purple yam and simmer for 5 minutes. Let it cool.
Fine strain the mixture in a jar and refrigerate for later use.

How To Make The Drink:

Combine all ingredients in a tin shaker. Add ice then shake. Double strain the mixture and pour over fresh ice in a glass. 
Garnish with cotton candy and colorful chocolate balls.