Make National Cocktail Day even better with these mixes
The Philippines is no stranger to the temperate climate with the majority of the year is either populated with showers or humid droughts. March serves as the commencement of historically the three hottest months of the year and what better way to approach this “summer” season than with some refreshing mixes?
March 24th also commemorates National Cocktail Day, providing ample reason to concoct these delectable recipes.
Brand Ambassador for Rémy Martin Philippines and bartender, Kate Osmillio, partners with renowned mixologists in Larry Lloyd Andrada (OTO), Ralph Allen Santos (The Spirit Library), Sciemon Maquirang (The Curator Coffee & Cocktails), and Kevin Jerrold Corales (Southbank Cafe + Lounge)—formulating various novice-level recipes that can be crafted from the comforts of your own homes.
Don’t be phased by its luxurious appearance, but the Chai Tai cocktail presents much ease in its mixing process. This rich cocktail is crafted by adding 45ml Mount Gay Black Barrel, 15ml chai tea syrup, 15ml lemon, 15ml Giffard Vanilla Liqueur, 2 dashes of cacao bitters, and 3 drops of 30% saline and then shaken, topped up with cinnamon powder and serve in a rocks glass.
Going for more of a stronger yet slightly bitter flavor, the Peaty Alps is sure not to disappoint with its 45ml Port Charlotte Heavily Peated base. It is combined with 30ml Rosso Vermouth, 30ml Alpino Amaro (Braulio), and 3 dashes of Angostura bitters, elevated with a torched cinnamon stick.
Created with Rémy Martin’s 1738 Accord Royal topped with Camomile Tea Foam, the sweet and oaky Side Kick is set for the youthful-versatile pallet. This recipe is produced by adding 45ml of Rémy Martin 1738 Accord Royal, 20ml Cointreau, 30ml sweetened mango juice, and 15ml lemon, and topped with Chamomile Tea foam and then shaken, best served in Nick and Nora glassware.
Adapted from the rich and sweet crops of paddy field plains, the Paddy Field possesses a fusion of rich malt, a hint of chocolate, and nuttiness. This is created by mixing 45ml of Bruichladdie, 15ml of Amontillado Sherry, 5ml of rice syrup, and 2 dashes of chocolate bitters, garnished with wheat trigo and served in a rocks glass.
Aligned with its classy appearance and flare, the Exodus Express will surely captivate its audience with its 45ml St. Remy XO foundation, combined with 15ml cold brew concentrate, 7.5ml passion fruit liquor, and then stirred. This variation is best finished with a top-up of soda water and a garnish or orange peel. Transfer to a highball glass for serving.
To learn more about Rémy-Cointreau and its products, visit https://www.remy-cointreau.com/en/brands/. You may also check out these products at boozy.ph and singlemalt.ph.