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Five Fabulous, Fuss-free Cocktails Perfect For Parties

The Liquido Maestro himself Kalel Demetrio shares five not-so-classic cocktails you can make at home for the holidays. Kalel makes his cocktails unique by his innovative use of Filipino ingredients and produce, like local wines and berries. He even creates his own homemade flavored kombuchas, cold-pressed juices, infusions, and bitters made using indigenous plants.

Make Kalel’s cocktails in big batches and let chill in the fridge (except for the Hot Christmas Cocktail). As soon as your guests arrive, pull the cocktails out of the fridge, transfer to pitchers or punch bowls, and get the party started!

 

Hot Christmas Cocktail

 

Serves 6

  • 1 bottle red wine, like Pinot Noir                       
  • 1 1/2 cups Very Old Captain Rum                    
  • 1/3 cup + 1 tablespoon Don Papa Rum       
  • 1 teaspoon chopped dried mangoes                              
  • 2 oranges, sliced into wedges                     
  • 1 teaspoon muscovado sugar   
  • 2 cinnamon sticks                           
  • 5 pieces cloves                                     
  • 2 teaspoons chopped pili nuts                                   
  • 1 teaspoon chopped almonds                                   
  • 1 sprig fresh rosemary                                 

1. Combine red wine and 2 kinds of rum in a saucepan. Add dried mangoes, oranges and muscovado sugar. Stir well. 

2. Add cinnamon sticks, cloves, pili nuts, almonds and rosemary. Bring mixture to a boil, reduce heat and simmer gently for 15 minutes or until flavors are well blended. Skim wine from time to time to remove foam. 

3. Taste and add more muscovado if needed. Ladle into cups and provide spoons to eat almonds and fruit.

 

 

Pink Sangria

 

Serves 6

  • 1 bottle rosé wine, preferably Zinfandel rosé
  • 300 ml Palawan White Rum                   
  • 1 grapefruit, sliced                           
  • 2 cans lychees, drained                                 
  • 3 lemons, sliced                                  
  • 1 1/2 tablespoons mint leaves                            
  • 2 teaspoons fresh tarragon                         

In a large bowl, combine rosé wine and rum. Add grapefruit, lychees and lemon. Refrigerate until well-chilled, about 1 hour. Garnish with mint leaves and fresh tarragon.

 

Tropical Island Punch

 

Serves 6

  • 1 bottle Vigan Basi                              
  • 1 1/2 cups tapuy wine                                 
  • 1/2 cup Barik Supremo Moonshine              
  • 2 cans guava juice                           
  • 3 cans pineapple juice                         
  • 2 limes     
  • 2 teaspoons ginger                                
  • 1 dragon fruit, peeled and sliced                                                          

In a punch bowl, mix together basi, tapuy and moonshine. Stir vigorously until well blended. Stir in guava and pineapple juice. Chill. Garnish with sliced pineapple, lime, ginger and dragon fruit. 

 

 

Lime Mojito

 

Serves 4 to 6

  • 1 1/2 tablespoons mint leaves                                   
  • 1 1/2 tablespoons muscovado sugar                                 
  • 5 limes, sliced                                           
  • 1 1/2 cups Palawan White Rum                          
  • 1 1/2 cups Manille Liqueur de Calamansi                   
  • lemon soda, for topping up 

Using a muddler or wooden spoon, muddle or crush mint leaves with muscovado until well broken down. Add limes and muddle until juiced. Stir in rum and calamansi liqueur, and top up with lemon soda. Garnish with lime slices and mint leaves before serving.

 

Margranderita

 

Serves 4 to 6

 

  • juice of 1 medium lime, peel reserved
  • 3/4 cup Orchid Trisec
  • 1 1/2 cups Tequila Casadores                         
  • 1 1/2 cups Manille Liqueur de Dalandan 
  • 1 1/3 cups+ 1 tablespoon dalandan juice    
  • honey, to taste                        
  • 1 teaspoon chopped turmeric             

1. Steep reserved lime peel with Orchid Trisec and lime juice for 1 day. Stir together tequila, lime-infused Trisec, dalandan liqueur, dalandan juice and honey. Add chopped turmeric. Garnish with lime and dalandan slices.

 

 

Palawan White Rum, Vigan Basi, Manille Liqueur de Calamansi, Manille Liqueur de Dalandan, Very Old Captain Rum are available in SM Kultura, liqueur stores and select supermarkets nationwide.

 

Barik Supremo Moonshine can be ordered from (0917) 999-7572, (0917) 874-6422. Tapuy can be ordered from proudlypromdi@gmail.com.

 

Recipes by Kalel Demetrio, IG and FB: liquidomaestro

Photography by Paul del Rosario

Styling by Pixie Rodrigo Sevilla