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Cheers to 2022! And the best cocktails to celebrate the new year
Author: sbadm
We deserve nothing but the best cocktails for our New Year’s toast, so here are recipes courtesy of top chefs and mixologists in the country
We usher in 2022 in a few hours. What better way to celebrate the New Year than with a festive spirit in hand! Because, after all the hardships we’ve been through, we deserve a good drink. Whether you prefer to crack open a cold one or pop open a bottle of champagne, the important thing is to let loose and have fun. Then again, doing something different or trying out something new, say an unfamiliar alcoholic mix, could be the perfect gesture to start the year right. Ring in the time for change with cocktails prepared by the country's most-celebrated chefs and mixologists.
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Ube cream mudslide
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Kalel Demetrio, one of this generation's best Filipino mixologists who helped put Manila's cocktail scene on the world map, has a New Year's present for everyone in the form of a dessert cocktail. The owner of Agimat at Ugat Foraging Bar and Kitchen recently unveiled his Ube Cream Liqueur inspired by his childhood favorite purple yam, which is one of the main ingredients for this mudslide. The milkshake-style boozy cocktail is perfect for those with a sweet tooth or just want something "chill."
Ingredients:
- 60ml Ube cream liqueur
- 20ml Coconut milk
- 20ml Brown sugar syrup
- 30ml Dark rhum
- 35ml Fresh milk
- Desiccated coconut
- Toasted cashew nut
Procedure:
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Shake, strain, and dirty pour in a highball glass with ice. Top with crushed ice. Float the ube cream liqueur. Garnish with desiccated coconut and toasted cashew nut.
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Calamansi-a-gogo Chachas mojito
From Chacha’s beach café Boracay, Kalel Chan, corporate chef of The Raintree Restaurant Group, gives us a taste of tropical paradise with his own version of the traditional Cuban highball. This fizzy, minty, a tad sweet lime drink will remind you of days spent in the beach. Be warned though, since you hardly taste any alcohol in this mix it is a “traydor (traitor).” Don’t end up getting too drunk. Or, maybe do.
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Ingredients:
- 45ml White rum
- 15ml Lime juice
- 15ml Sugar syrup
- 3pcs Lime wedge
- 10pcs Mint leaves
Procedure:
Put several sprigs of mint. Pour the white rum, sugar syrup, and lime juice. Muddle. Put in a glass with ice, then serve.
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Sara-Sara sour
If you’re tired of your usual nightcap and you’re looking for something a little more creative, but you’re too busy cooking your Media Noche spread, this interesting Filipino cocktail is your best bet. Not only is it easy to mix, all the ingredients are readily available in household cupboards. Don Baldosano, the young chef behind Linamnam, takes inspiration from an Ilonggo way of making coffee called Sara-Sara. The difference is instead of coffee beans, steeped burnt rice is used instead.
Ingredients:
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- 100g White rice
- 150ml Water
- 100g Brown sugar
- 3 pcs Calamansi
- 150ml Whisky
- 1pc Egg white
- Ice cubes
Procedure:
First, make a Sara-Sara syrup. Cook rice in a small pan over medium flame until the grains are almost black. Add the sugar and water, then boil for a minute. Leave to steep for 15 minutes. Strain then set aside until cool.
In a bar shaker (or tumbler if you don’t have any), mix Sara-Sara syrup, whisky, calamansi juice, the egg white, and two pieces of ice cubes. Mix vigorously in your shaker or tumbler for a minute, then transfer to two rock glasses and enjoy.
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Whether you prefer to crack open a cold one or pop open a bottle of champagne, the important thing is to let loose and have fun. Then again, doing something different or trying out something new, say an unfamiliar alcoholic mix, could be the perfect gesture to start the year right.
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Conan Doyle old-fashioned
If you want to feel as if you’re drinking in a bar opt to try this simple old-fashioned of Diageo Philippines brand ambassador, Rian Asiddao. This version of the traditional cocktail uses Mortlach single malt whisky, which is very good as is, with a dense and elegant dried fruit, cedar wood, and tobacco scent, a robust palate with hints of wood spice opening into a dark, meatiness of barbecue pork crackling, berries, jam, and cocoa nibs that adds brightness. The finish is deep and complex with gingerbread, raisin, and a touch of liquor rice. The recipe was conceived during the “Discover Sir Arthur Conan Doyle,” of Montblanc, hence the name. Overall, this old-fashioned is a smoky but sweet with caramel and floral notes.
Ingredients:
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- 50ml Mortlach 20-year-old single malt whisky
- 15ml Chilled brewed lapsang souchong tea
- 10ml Honey syrup
- 1pc Orange or lemon peel
- Ice cubes
Procedure:
In a crystal mixing glass put the whisky, chilled brewed lapsang souchong tea. Add honey to taste. Stir 50 times in one direction. Garnish with lemon. Optional to add two pieces of ice cubes.
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Mapapa-moras ka
From the kitchen of progressive Filipino restaurant Hapag Manila, led by Thirdy Dolotre and Kevin Navoa, is the Mapapa-moras ka signature cocktail. The name is a pun for "mapapa-mura ka sa sarap (So good you’ll curse)," incorporating the local berry moras, or mulberry into a boozy mix. This remake of the classic sloe gin is a refreshing drink with a distinctive look.
Ingredients:
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- 2 tbsp Mulberry jam
- 5-8pcs Basil leaves
- 30ml Gin
- 30ml Simple syrup
- 1/2 pc Lemon, juice
- Ice cubes
Procedure:
In a shaker, add in mulberry jam and basil leaves. Muddle until basil is mashed and well incorporated with the jam. Add in gin, simple syrup, lemon juice, and ice. Shake, strain, then pour mixed cocktail in a rock glass filled with ice. Garnish with basil leaves.