9 Filipino-Inspired Drink Recipes You Need To Make

WEEKLY COCKTAIL ROUND-UP | FILIPINO COCKTAILS! 🇵🇭

These are some of my favorite recipes that I’ve made over the last few years. I love them because they’re almost all mostly based on Filipino desserts that loved as a kid. Obviously there’s a lot of nostalgia in these recipes but also a lot of my Lola’s (grandmother) inspiration for the flavors going on here. I honestly can’t pick a favorite out of the bunch so y’all will just have to try them out for yourselves and let me know.

Drop a line below and tell me what you want to see in the next round up, cheers y’all.

---

CLARIFIED BUKO PANDAN W/ UBE FOAM

---

Made this for @chswineandfoodwith @kulturacharlestonand @kaya.orlando - can’t go wrong with coconut and pandan.

ingredients:

• 1 oz | 30 ml Trois Rivières Cuvée de L'Océan Agricole

• ½ oz | 15 ml Wray and Nephew (Overproof)

• 1 oz | 30 ml Unfiltered Coconut Water

• ¾ oz | 22.5 ml Pandan Syrup

• ¾ oz | 22.5 ml Lime Juice

• 1 oz | 30 ml Whole Milk (for clarification)

• Ube Foam

• Toasted Coconut (Garnish)

  — Ube Foam (iSi)

• 100ml condensed milk

• 100ml evaporated milk

• 50ml coconut pressed juice

• 50g Egg White or Super Foam

• 5 drops Ube extract

• Sea salt

  —

• Scaled Recipe (for 70 Servings)

• 75.00 oz/2218.01 ml Trois Rivières Cuvée de L'Ocean Agricole

• 37.50 oz/1109.01 ml Wray and Nephew Overproof

• 56.25 oz/1663.51 ml Lime Juice

• 56.25 oz/1663.51 ml Pandan Syrup

• 75.00 oz/2218.01 ml Unfiltered Coconut Water

• 75.00 oz/2218.01 ml Whole Milk (For Clarification)

---

---

JACKFRUIT OLD FASHIONED

---

One of my fav Filipino recipes from this year, this is one of my fav Filipino dessert/street foods.

ingredients:

• 1½ oz | 45 ml Tanduay Overproof Rum

• ½ oz | 15 ml Jackfruit Syrup

• ½ oz | 15 ml Banana Liqueur

• ½ oz | 15 ml Oloroso Sherry

• 5 Dashes Angostura Bitters

• 5 Drops Saline Turon (Garnish)

  insTRUCTIONS:

  Combine all ingredients in mixing glass and stir with ice. Pour and strain in a rocks glass over a large cube. Garnish with a hot jackfruit Turon and banana leaf.

  JACKFRUIT SYRUP

  —

• 4 oz Water

• 2 cups Light brown sugar

• 2 cups Fresh Jackfruit

  —

  Combine water and jackfruit in a small saucepan. Bring to a simmer, stir, and let steep for 5 minutes. Add sugar and stir for 5 minutes or sugar is dissolved. Strain, cool, and store in a sealed container in the fridge for up to 4 weeks.

---

---

BAHAY-BUKO

---

An ube inspired margarita riff.

ingredients:

• 1½ oz | 45 ml Reposado Tequila

• ½ oz | 15 ml Fresh Lime Juice

• ½ oz | 15 ml Agave Syrup (1:1)

• ½ oz | 15 ml Coconut Cream

• 1 oz | 30 ml Ube Evaporated Milk

• Ube Dust Garnish

• Shaved Coconut Garnish

instructions:

Combine ingredients (except garnishes) in a cocktail shaker with ice. Shake and strain over pebble ice in a rocks glass. Garnish with a dusting of Ube powder and shaved coconut . Serve and enjoy.

---

---

MAIS CON YELO

---

Okay, this was the probably my fav because you can eat it like cereal while drinking it like a cocktail. Corn and condensed milk make it nostalgic. Don’t knock it till you try it.

ingredients:

• 1 oz | 30 ml Capitan Andes Cream Sherry (Lustau)

• ½ oz | 15 ml Nixta

• 1½ oz | 45 ml Corn Milk

• Corn Flakes

• Condensed Milk

• Smoked Flaky Salt

  Served over shaved or pebble ice

  Optional: Black Strap Rum Float

instructions:

Add all ingredients except corn flakes and condensed milk into a shaking tin with ice. Shake and strain over crushed or pebble ice (although traditionally served over shaved ice). Garnish with corn flakes, top with condensed milk. Serve with a spoon.

—

CORN MILK
—
1200g Corn Kernels
1000g/32 oz Corn Water
14 oz Condensed Milk
500g/16 oz Sweetened Coconut Milk (Silk)
10g Sea salt
—
Instructions: Separate corn kernels from cob. Simmer cobs in water for 10 mins and remove. Add corn kernels and simmer for 10-15 minutes. Remove and strain (keep corn "broth"). In a blender, add corn water, and kernels and blend until smooth. Add condensed milk and coconut milk and blend again until silky. Adjust to taste if needed (it should be on the sweet side). Bottle and store in fridge until service.
—
Scaled Recipe
50.00 oz/1478.67 ml Lustau Capitan Andes Xerez Cream Sherry
25.00 oz/739.34 ml Nixta (Corn Liqueur)
75.00 oz/2218.01 ml Corn Milk
25.00 oz/739.34 ml Corn Syrup
3.12 oz/92.27 ml Saline
32.06 oz/948.13 ml water

---

---

BUKO PAN-DAIQUIRI

---

Coconut pandan daiquiri. Served in a coconut 🥥

ingredients:

• 1½ oz | 45 ml Bourbon

• ¾ oz | 22.5 ml Campari

• ½ oz | 15 ml Banana Liqueur

• ¾ oz | 22.5 ml Amontillado Sherry

• Brûlée’d Banana Garnish

inSTRUCTIONS:

Combine all ingredients into a mixing glass. Add ice, stir, pour over clear ice in a rocks glass and garnish with a caramelized banana.

---

---

UBE-DAIQUIRI

---

The ube version of a daiquiri

ingredients:

• 1 oz | 30 ml Rhum Agricole

• ¾ oz | 22.5 ml Hampden Jamaican Rum

• ¾ oz | 22.5 ml Ube Syrup

• 1 oz | 30 ml Calamansi Juice

• Calamansi Halves (garnish)

inSTRUCTIONS:

 Combine all ingredients except garnish into a shaking tin with ice.  Shake and strain into a chilled coupe or stemmed glass.  Garnish with the calamansi.

---

---

BANANA-CUE OLD FASHIONED

---

A quick collab with Tanduay Rum my dad and uncles used to drink. Paired with a classic Filipino street food. Banana-cue!

ingredients:

• 2 oz | 60 ml Tanduay Rum

• ½ oz | 15 ml Banana-cue Oleo

• ½ oz | 15 ml Banana Liqueur

• 5 Dashes Angostura Bitters

• 5 Drops Saline Banana Leaf (Garnish) Banana-Cue (Garnish)

inSTRUCTIONS:

Combine all ingredients in mixing glass and stir with ice. Pour and strain in a rocks glass over a large cube. Garnish with a hot banana-cue and banana leaf.

---

---

BUKO PANDAN COLLINS

---

Are you noticing a theme here with Buko pandan?

ingredients:

• 2 oz | 60 ml Unfiltered Coconut Water

• ½ oz | 15 ml Pandan Syrup

• ¾ oz | 22.5 ml Lime Juice

• 1 Pinch Smoked Salt

• Top with Spindrift Lime

• Toasted Coconut (Garnish)

• Lime Wheel (Garnish)

inSTRUCTIONS:

Combine all ingredients except for Spindrift in a shaking tin with ice. Shake and strain into a Collin’s glass filled with crushed or pebble ice. Top with Spindrift Lime. Garnish with toasted coconut and a lime wheel. Serve and enjoy.

---

---

LECHE FLAN NI NANAY OLD FASHIONED

---

As nostalgic as a recipe can get… my nanay’s flan as an old fashioned.

ingredients:

• 2 oz | 60 ml Bourbon

• ½ oz | 15 ml Burnt Sugar Syrup

• 5-6 Dashes Angostura Bitters

• Caramelized Lime Wheel (Garnish)

• Grated Lime Zest (Garnish)

inSTRUCTIONS:

Combine all ingredients except garnish in a mixing glass with ice.  Stir, strain and pour the cocktail over a large ice cube and add the garnish.

---

---

USEFUL LINKS:

• My camera gear

• Other bar tools

• Glassware

• Tech gear

• Coffee gear

• Books I recommend

---

---