It’s not everyday that we can ask the help of a New York-based bartender to teach us how to mix mean cocktails, so when Coconuts Manila learned that Enzo Lim (of NY restaurants Maharlika and Jeepney) was in town doing some work for the Moment Group, we grabbed the opportunity to put him behind the bar and ask for a new drinks recipe — using newly launched spirit Manille Liquer de Dalandan as main ingredient.
Enzo liked the idea. As a Filipino living abroad, he has a soft spot in his heart for local ingredients and what could be more local than the dalandan fruit, which gives off a sweet citrusy taste?
“One of the simplest ways to feature a drink is to keep it simple, so we’re probably going to use a lot of classic recipes,” Enzo tells us. “But all of these are very basic and everybody can do them at home.”
Manille Mist
– 1.5 oz Manille Liqueur de Dalandan
– .5 oz gin
– crushed ice
– lemon peel
Bonifacio Sour
– 1 oz Manille Liqueur de Dalandan
– 0.5 oz lemon juice
– 1.5 oz whisky
– 3 drops peach bitters
– 1 egg white
Blue afternoon
– 1.5 oz Manille Liquer de Dalandan
– 1.5 oz vodka
– 0.25 oz violet liqueur
– 3 drops tonic bitters
– orange peel
For instructions, watch the video.
PRESENTED BY MANILLE LIQUEUR DE DALANDAN
