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DESTILERIA BARAKO
COCKTAILS
Pag-Ubeg Sa Kanto
- 60ml Ube Cream Liqueur
- 30ml Kanto Salted Caramel
Method - Shaken
Glass - Rock
Garnish - Desiccated Coconut
- 30ml Kanto Salted Caramel
Method - Shaken
Glass - Rock
Garnish - Desiccated Coconut
Maputing Kapampangan - Dan Carlo Besa
- 45ml Kanto Salted Caramel Vodka
- 15ml Cold Brew
- 15ml Agimat Gin
- 30ml Whipping Cream
Glass - Martini
Garnish - Sago infused Kanto Chips
- 15ml Cold Brew
- 15ml Agimat Gin
- 30ml Whipping Cream
Glass - Martini
Garnish - Sago infused Kanto Chips
Ube Mudslide - Kalel Demetrio
- 60ml Ube Cream Liqueur
- 15ml Dark Rum
- 180ml Coconut Milk
Method - Layered
Glass - High ball
Garnish - Dedicated Coconut & Palawan Cashew
- 15ml Dark Rum
- 180ml Coconut Milk
Method - Layered
Glass - High ball
Garnish - Dedicated Coconut & Palawan Cashew
Ubest I Ever Had - Kalel Demetrio
- 30ml Ube Cream Liqueur
- 30ml Coconut rum
- 30ml Bourbon
Method - Shaken
Glass - Champagne Saucer or Martini
Garnish - Coconut Rim
- 30ml Coconut rum
- 30ml Bourbon
Method - Shaken
Glass - Champagne Saucer or Martini
Garnish - Coconut Rim
Gayuma Ng Sirena - Kalel Demetrio
- 30ml Gayuma Liqueur
- 30ml Sirena Dry Gin
- 30ml Mogu Mogu Strawberry
- 30ml Lemon juice
Method - Shaken
Glass - Whiskey
Garnish - Dry Ice (optional) & Rosemary
- 30ml Sirena Dry Gin
- 30ml Mogu Mogu Strawberry
- 30ml Lemon juice
Method - Shaken
Glass - Whiskey
Garnish - Dry Ice (optional) & Rosemary
Tandang Sora - Jay Natividad
- 45ml Kanto Salted Caramel
- 120ml Mango Juice
- 20ml Lemon juice
- 15ml Curry Clove Syrup
- Dash Orange Bitters
Method - Shaken
Glass - Champagne Saucer
Garnish - Edible Flower
- 120ml Mango Juice
- 20ml Lemon juice
- 15ml Curry Clove Syrup
- Dash Orange Bitters
Method - Shaken
Glass - Champagne Saucer
Garnish - Edible Flower
Bayabas #53 - Billy Ray Garma
- 50ml Kanto Salted Caramel
- 10ml Coconut Rum
- 10ml Lime Juice
- 50ml Pineapple Juice
- 50ml Guava Juice
Method - Build
Glass - Tiki
Garnish - Pineapple Pine & Lime Wedge
- 10ml Coconut Rum
- 10ml Lime Juice
- 50ml Pineapple Juice
- 50ml Guava Juice
Method - Build
Glass - Tiki
Garnish - Pineapple Pine & Lime Wedge
Pamana Ng Lahi - Billy Ray Garma
- 60ml Ube Cream Liqueur
- 60ml Mango Juice
- 30ml Dalandan Infused Lambanog
- 30ml Dalandan Juice
Method - Shaken & Layered
Glass - High ball
Garnish - Burnt Cheese and Dried mango
- 60ml Mango Juice
- 30ml Dalandan Infused Lambanog
- 30ml Dalandan Juice
Method - Shaken & Layered
Glass - High ball
Garnish - Burnt Cheese and Dried mango
Mr Ongpin - Jay Natividad
- 45ml Ube Cream Liqueur
- 180ml Sticky Rice Horchata
Method - Shaken
Glass - Highball
Garnish - Sticky Rice and Sesame Filling
- 180ml Sticky Rice Horchata
Method - Shaken
Glass - Highball
Garnish - Sticky Rice and Sesame Filling
Bilo Bilo - Carina Gonzales
- 45ml Ube Cream Liqueur
- 20ml Toasted Rice Vodka
- 15ml Lemon juice
- 3 tbsp. Macapuno
- 1 dash Bitters
Method - Shaken
Glass - Highball
Garnish - Langka Chips
- 20ml Toasted Rice Vodka
- 15ml Lemon juice
- 3 tbsp. Macapuno
- 1 dash Bitters
Method - Shaken
Glass - Highball
Garnish - Langka Chips
Pampalamig - Carina Gonzales
- 45ml Kanto Salted Caramel
- 20ml Chili Infused Sugar Syrup
- 15ml Dalandan juice
- 1 Egg White
- 2 dashes Bitters
Method - Dry and Wet Shake
Glass - Champagne flute
Garnish - Chili
- 20ml Chili Infused Sugar Syrup
- 15ml Dalandan juice
- 1 Egg White
- 2 dashes Bitters
Method - Dry and Wet Shake
Glass - Champagne flute
Garnish - Chili
Apatura - John Silva
- 60ml Ube Cream Liqueur
- 20ml Agimat Gin
- 1 tbsp. Nilupak Mix
- 1 tbsp. Frozen Berry Mix
- 4 dashes Chocolate Bitters
Method - Blended
Glass - Fizz
Garnish - Chocolate Cone Yuca & Banana with Frozen Berry Mix
- 20ml Agimat Gin
- 1 tbsp. Nilupak Mix
- 1 tbsp. Frozen Berry Mix
- 4 dashes Chocolate Bitters
Method - Blended
Glass - Fizz
Garnish - Chocolate Cone Yuca & Banana with Frozen Berry Mix
Flaviano - John Silva
- 45ml Kanto Salted Caramel
- 10ml Agimat Gin
- 30ml Mango Wine
- 30ml Santol Juice
- 5ml Kerela sacrum
Method - Shaken
Glass - Rock
Garnish - Dried Mango
- 10ml Agimat Gin
- 30ml Mango Wine
- 30ml Santol Juice
- 5ml Kerela sacrum
Method - Shaken
Glass - Rock
Garnish - Dried Mango
Kanto Que - Jaz Jan Juan
- 45ml Kanto Salted Caramel
- 30ml Whiskey
- Latundan na Saging
- Oleo Saccharum
- 3 dashes Bitters
- Tonic Water Top
Method - Build
Glass - Highball
Garnish - Banana Cue
- 30ml Whiskey
- Latundan na Saging
- Oleo Saccharum
- 3 dashes Bitters
- Tonic Water Top
Method - Build
Glass - Highball
Garnish - Banana Cue
Ube Alenjandro - Jaz Jan Juan
- 45ml Ube Cream Liqueur
- 30ml Fat Washed Rum
- 30ml Kesong Puti Cream
Method - Shaken
Glass - Champagne Saucer
Garnish - Banana Leaf, Kesong Puti & Ube Jam
- 30ml Fat Washed Rum
- 30ml Kesong Puti Cream
Method - Shaken
Glass - Champagne Saucer
Garnish - Banana Leaf, Kesong Puti & Ube Jam
Simbang Gabi - Glenn Talavera
- 45 ml Ube Liqueur
- 60ml Purple Rice horchata
- 2 Drops Bitters
- 15 ml Macapuno Syrup
- Top Ube Foam
Method - Build
Glass - Bamboo
Garnish - Burnt Banana Leaf
- 60ml Purple Rice horchata
- 2 Drops Bitters
- 15 ml Macapuno Syrup
- Top Ube Foam
Method - Build
Glass - Bamboo
Garnish - Burnt Banana Leaf
Simbang Gabi - Sam Alacantra
- 45 ml Ube Cream Liqueur
- 30ml Vanilla Vodka
- 15ml Butter Syrup
- Salted Egg Cream Foam
Method - Shaken then Foam Top
Glass - Champagne Saucer
Garnish - Desiccated Coconut
- 30ml Vanilla Vodka
- 15ml Butter Syrup
- Salted Egg Cream Foam
Method - Shaken then Foam Top
Glass - Champagne Saucer
Garnish - Desiccated Coconut
Karmela - Sam Alcantra
- 45ml Kanto Salted Caramel
- 30ml Sirena Dry Gin
- 30ml Mango Shrub
- 2 dashes Bitters
- 1 Egg White
Method - Shaken
Glass - Champagne Saucer
Garnish - Caramel Dipped Dried Mango
- 30ml Sirena Dry Gin
- 30ml Mango Shrub
- 2 dashes Bitters
- 1 Egg White
Method - Shaken
Glass - Champagne Saucer
Garnish - Caramel Dipped Dried Mango
Fiesta Ube Palitaw Sa Baso - Kathryn Eckstein
- 60ml Ube Cream Liqueur
- 30ml Roasted Sesame Infused Rum
- Topped Coconut Lime Foam
Method - Build
Glass - Highball
Garnish - Filipino Craft
- 30ml Roasted Sesame Infused Rum
- Topped Coconut Lime Foam
Method - Build
Glass - Highball
Garnish - Filipino Craft
Sabo Sampelut - Dan Carlo Besa
- 180ml Clarified Milk
- 45ml Ube Cream Liqueur
Method - layered over ice
Glass - Highball
Garnish - Sampelut Pastillas and Pandan Leaf
- 45ml Ube Cream Liqueur
Method - layered over ice
Glass - Highball
Garnish - Sampelut Pastillas and Pandan Leaf
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