Manila Almond

  • Ice
  • 2 oz Infanta Lambanog
  • 2 oz Fresh Mango Juice or Chunks of Mango Nectar (preffered)
  • 3 Leaves of Cilantro
  • 3/4 oz Agave Syrup
  • 3/4 oz Lemon Juice
  • Organic Roasted Almonds
  • Salt

First slice 3 leaves of cilantro, crush the almonds, then pour agave syrup on a saucer. Using a lowball glass, slowly rim the glass with the agave syrup and the crushed almonds. Fill the glass with ice, add 2 oz Infanta Lambanog, ¾ oz of agave syrup, ¾ oz of lemon juice and 2 oz of fresh mango juice. Add a pinch of salt and garnish the 3 leaves of cilantro.


 

Infanta 196

  • 2 pieces of Tomato Cherries
  • 1 1/2 oz of Infanta Lambanog
  • 1 oz Lemon
  • 3/4 oz Agave Syrup
  • 3/4 oz Pasteurized Egg White
  • Pinch of Fresh Black Pepper
  • Salt

Muddle 2 pieces of tomato cherries in a cocktail shaker. Add 1 1/2 oz of Infanta Lambanog, 3/4 oz pasteurized egg white, 3/4 oz of agave syrup, 1 oz of lemon juice and a pinch of salt in the shaker. Shake without ice until foamy.  Add ice into the mixing glass and shake again until chilled. Double strain into a martini glass and sprinkle with a pinch of fresh black pepper.


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Barong Terno

 

  • Ice
  • 2 oz Infanta Lambanog
  • 1 oz Tamarind Syrup
  • 3 oz Coconut Water
  • 12 Mint Leaves

Muddle 10 pieces of mint leaves with ice and add Infanta Lambanog, tamarind syrup and coconut water in a highball glass. Stir well and fill with ice. Rim the glass with a fresh mint leaf and garnish with 2 whole mint leaves.