Philippine mangoes and cocktail drinks — a combination no one is able to resist. Mmmm.

So here’s a tip: Instead of going to bar this weekend, why don’t you gather friends and a date at your house and impress them with your cocktail-making skill? You don’t need to know how to flip bottles or balance a glass with one finger, though those might help.

All you’ll need, really, is a bottle of Paradise mango rum liqueur and other mixers and you’ve got yourself a house party.

From drink called ‘Lawiswis’ to a drink called ‘Feisty Pinay’ and a take on our favorite old-fashioned drink, award-winning bartender Larry Guevarra shows us how easy it is to entertain at home using local ingredients and spirts.

We believe in this guy. Not because he’s an ex-seminarian (there’s more spirits behind the bar, he jokes). He earned his stripes working at TGIFriday’s Malate and cruise lines like Celebrity Cruises. He knows his stuff, as you can see in the video above.

Lawisiws

Ingredients:
8-10 fresh cilantro leaves
40ml fresh mango purée
15ml rich simple syrup (2:1 ratio sugar to water)
20ml fresh lemon juice
45ml Paradise mango rum
30ml Palawan Blanco rum
60ml soda water

Muddle cilantro leaves with the mango puree, rich simple syrup and fresh lemon juice in a mixing glass. Add Paradise Mango Rum and Palawan Rum and fill up with ice. Shake well and pour drink over a half-filled ice Collins glass with soda water at the bottom. Garnish: Fresh lemon wheel and a sprig of fresh cilantro.

Paradise old-fashioned

Ingredients:
2 sprays angostura bitters mist
5ml vanilla-flavored syrup
30ml Very Old Captain dark rum
45ml Paradise mango rum

Build the ingredients on ice in a mixing glass and spray mixture with the Angostura mist. Stir well (about 30 revolutions for proper dilution) and strain over an ice sphere in an old-fashioned glass. Rub the side of the glass with an orange peel. Garnish: Orange peel in the drink.

Feisty Pinay

Ingredients:
2 barspoons fresh ampalaya (soaked in water with salt before service)
2 barspoons mango jam
Saline (sugar and salt mixture)
45ml vodka
45ml Paradise mango rum
10ml rich simple syrup (2:1 ratio sugar to water)
20ml fresh lemon juice
a dash of Tabasco

Combine the first 3 ingredients and caramelize using a kitchen torch. Once lightly brown, pour the mixture in a mixing glass and muddle lightly. Add the remaining ingredients and fill with ice. Shake well and strain over fresh ice in a half-rimmed (sugar & salt mixture) conical old-fashioned glass. Garnish: Speared lemon wheel and pickled ampalaya.

MIX MORE PINOY COCKTAILS: