What if we made this iconic Filipino street food into a cocktail?

Together with my friends at @tanduayrum, I’ve taken one of my favorite Filipino street foods and found a way to make it into a cocktail. Banana-cue is an iconic Filipino dish made with Saba bananas, that are fried with dark brown sugar to form a crispy, caramel coating. The piping hot caramelized bananas are then skewered with bamboo and eaten to-go. It’s a sweet, savory snack that I figured would be fitting with Tanduay Gold Rum - an iconic Filipino rum thats been around so long that my dad used to drink it back in the Philippines when he was my age :D

This is one of the best cocktails I’ve made this year, and the secret (besides the rum) is the Saba banana oleo saccharum, if you want the recipe sent to your inbox, comment ‘OLEO’ and I’ll send it over in the form of a recipe card so you can save it to your camera roll.

Cheers y’all!

#ad21+ #TanduayPartner

This was a labor of love 🇵🇭🫰🏽

In my ongoing quest to make my childhood Filipino desserts into a cocktail, may I present the Buko Pandan — a coconut/pandan clarified daiquiri variation topped with an ube-coconut foam. This was a love letter to my childhood growing up in the Philippines and I’m so glad I had the opportunity to share it with those who attended this Kamayan for chswineandfood.

Note that the ube foam was a little trickier than I first intended, I wanted to make the foam float about the cocktail but had a hard time doing so without coagulation of the foam (since it was mostly dairy). Luckily, kevin_kos and jfdesfosses came to the rescue in the form of super foam which I incorporated into the iSi and it worked like a charm.

This was a fun (but labor intensive) drink to make so I included a single serving version below if you don’t feel like making 9L for your next event (unless you do, in which case, I included that batch recipe as well).

Big thanks to my friends at campari_southcarolina for graciously donating product for this event!

Cheers y’all.

It’s all in the details…

Big thanks to my friends at holycitystrawcompany for making these custom holycityhandcraft bamboo straws, perfect for Collins cocktails (they make shorter ones too!). Did you know bamboo straws are more sustainable than paper? Well now you do…

Anyway, figured the bamboo straws are a perfect accompaniment to this single malt highball recipe! Check it out below.

With Laphroaig - Always having lived in the south and tropical weather, its always acceptable to make and consume tropical cocktail year-round - and yes that includes the Holidays ☃️🥃

A light take on the classic for #NegroniWeek 🥃

“A lighter rendition of the classic, the Alive and Well is more of an “orange” Negroni. aromatic, floral, herbaceous, and slightly fruity backed with Campari’s signature bitterness; it’s a fun, late-summer sipper.”

Cheers y’all!

“A lighter rendition of the classic, the Alive and Well is more of an “orange” Negroni. aromatic, floral, herbaceous, and slightly fruity backed with Campari’s signature bitterness; it’s a fun, late-summer sipper.”

Don’t forget you can grab this cocktail at @beautiful_south__ this week! Cheers y’all!

Kasama • (adjective) being together adv. in company with, along with

I was thrilled when this brand reached out to me last year, Kasamarum is a 7 year blended rum from my home country, The Philippines. So naturally, when the distribution reached SC, I couldn’t wait to sample it (thanks to the kind folks at Kasama).

The rum itself is naturally sweet from sugar cane and figured it would be perfect in a spin on a Daiquiri that I’m calling “LAHAT KASAMA” which translates to “we’re all together” in Tagalog. This rendition is made with fresh calamansi juice which is near and dear to my heart (since I am Filipino and all). If you haven’t had calamansi, I describe it as a cross between a bitter orange, lemon and yuzu - its amazing in cocktail and wish it was more mainstream. Cheers y’all.