8 Filipino Cocktail Recipes To Make In Your Next Inuman

Filipino mixology giant and Passion Collaborator Kalel Demetrio shares his uniquely Pinoy cocktail recipes so your next inuman is gonna get lit. Step out of the comfort zone and ditch that gin-pom!

1. Gayuma

Kalel Demetrio

GREAT FOR: Fueling yourself to do what you love.

WHAT'S IN GAYUMA:

30ml Lambanog

20ml Calamansi Liqueur

2 slices Cucumber

20ml Rosemary Syrup

1 medium pc Basil Leaf

15ml Calamansi Juice

1 dash Angostura bitters

PROCEDURE: Place all the liquid ingredients with ice on a shaker. Place the cucumber slices on a glass and press them using a muddler or a mortar. Transfer the cucumber to the shaker, close it, and shake until well mixed. Pour the mixture through a fine strainer over glass with ice. Add garnish and spray bitters before serving.

GLASSWARE: Rock glass

GARNISH: Rosemary sprigs, speared peeled cucumber, basil

2. Passion de Rosa

Kalel Demetrio

GREAT FOR: Bringing your passion into full bloom.

WHAT'S IN PASION DE ROSA:

180ml Passion Rosemary Spritz

15ml Cold-pressed Mint Juice

1 bar spoon Cold-pressed Ginger Juice

100g Ice

PROCEDURE: Create the rosemary syrup needed for the spritz by combining 1/4 cup water, 1/4 cup sugar, and a sprig of rosemary in a saucepan over medium heat. Reduce the mixture until the liquid is completely clear. Remove from heat and let it cool for 5 minutes before straining and removing the herb. Mix 1 tablespoon rosemary syrup to 90ml passion fruit juice and pour into the glass with ice. Add 90ml sparkling white wine to complete the spritz, followed by pouring the mint juice and ginger juice, and finish it up with the garnish.

GLASSWARE: Long glass

GARNISH: Rosemary, mint, ginger

3. Diwata

Kalel Demetrio

GREAT FOR: Enchanting the passionate within.

WHAT'S IN DIWATA:

20ml Basi

30ml Gin

15ml Calamansi Liqueur

15ml Lambanog

45ml Tomato Liqueur (tomato juice infused with gin and basi)

30ml Tamarind Rum Syrup

10ml Lime Juice

1 spritz Citrus Spice Bitters

PROCEDURE: Put all the liquid ingredients (except for the bitters) into the shaker. Add ice, close the shaker, and shake it until well-mixed. Place the cocktail strainer over the shaker before pouring on the glass. Add garnish and spray the bitters before serving.

GLASSWARE: Nick and Nora

GARNISH: Tomato wedge, nata de coco, tamarind

4. Barako de Gata

Kalel Demetrio

GREAT FOR: Boosting yourself to keep creating.

WHAT'S IN BARAKO DE GATA:

45ml Coffee Liqueur

15ml Rhum

20ml Crème De Cacao

60ml Coco Milk-Lambanog-Honey Mixture

2 pcs Orange Wedge

30ml Egg White

2 drops Choco Tobacco Spice Bitters

PROCEDURE: Place all the liquid ingredients (except bitters) into the shaker. Put the orange wedges on a glass and press them using a muddler or mortar. Transfer the fruit to the shaker, close it, and shake it dry (without ice) for 15 seconds. Add ice into the shaker and shake the concoction until well-mixed. Place a cocktail strainer on the shaker before pouring onto a fine strainer over glass with ice. Line the rim with a mixture of kape barako and muscovado sugar and spray bitters before serving.

GLASSWARE: Rock glass

GARNISH: Coffee muscovado rim

5. Marikit

Kalel Demetrio

GREAT FOR: Making your inner passion shine bright.

WHAT'S IN MARIKIT:

330ml Guyabano Juice (preferably bottled)

60ml Cold-pressed Melon Juice

30ml Kafir Syrup

60ml Hibiscus Syrup

PROCEDURE: To create the hibiscus syrup, combine 1/4 cup sugar, 1/4 cup water, and 1 tablespoon dried hibiscus flowers into the saucepan over medium heat. Reduce the mixture until clear, remove from heat, and let it cool. Perform the same procedure for the kafir syrup, replacing the dried hibiscus flowers with 3 kafir lime leaves. Pour the guyabano juice into the glass with ice, followed by melon juice, kafir syrup, and hibiscus syrup. Add garnish before serving.

GLASSWARE: Highball

GARNISH: Kafir leaves, melon slice

6. Mira ni Baltazar

Drink Manila / Via youtube.com

GREAT FOR: When you want to go beyond usual flavors.

WHAT'S IN MIRA NI BALTAZAR:

60ml Upland Heirloom Rice Liqueur

20ml Panutsa Syrup

30ml Coconut Milk-Lambanog Infusion

15ml Purple Yam Liqueur (uba halaya infused with rice liqueur)

30ml Bourbon Whiskey

30ml Dark Rum

2 dashes Choco Lavender Bitters

PROCEDURE: Pour all the liquid ingredients (except bitters) into the shaker. Add ice, close the shaker, and shake it until well-mixed. Place a cocktail strainer over the shaker and pour into glass with ice. Add garnish and bitters before serving.

GLASSWARE: Rock glass

GARNISH: Pandan leaf with green and red gelatin on a cocktail pick

7. Kalikasan

Kalel Demetrio

GREAT FOR: Finding your true nature.

WHAT'S IN KALIKASAN:

330ml Calamansi Juice (preferably bottled)

250ml Water

60ml Cold-pressed Cucumber Juice

15ml Mint Leaves Juice

20ml Rosemary Syrup

PROCEDURE: Pour all the ingredients in order into a glass with ice. Add garnish before serving.

GLASSWARE: Highball

GARNISH: Rosemary, calamansi

8. Old Supremo

Kalel Demetrio

GREAT FOR: That toast to freedom.

WHAT'S IN OLD SUPREMO:

60ml Rum

15ml Dalandan Liqueur

1 bar spoon Muscovado Sugar

2 pcs Orange Peel

1 pc Lime Peel

2 drops Choco Tobacco Spice Bitters

2 drops Coffee Citrus Spice Bitters

1 pc Sphered Ice Ball

PROCEDURE: Place all ingredients (except bitters and ice) into the shaker. Stir (not shake) until well-mixed. Place a cocktail strainer onto the shaker and pour onto the glass with ice ball. Torch orange peel for a few seconds and add as garnish before serving.

GLASSWARE: Classic Old-Fashioned Glass

GARNISH: Orange Peel

9.

Kalel Demetrio / Via youtube.com

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