Revolution and rum: 18 drinks inspired by the Philippines革命和朗姆酒：靈感來自菲律賓的18飲料
Manila bars are pouring new drinks that celebrate local flavors and history. The Fierce Pinay is a tribute to today's modern Filipina -- "fierce and sweet," say its makers at The Bottle Shop in Makati.- A wave of new cocktails is shaking up Manila's bar scene
- Popular local ingredients being used in Manila cocktails include panutsa, calamansi and lambanog
- The Manila Sunshine was created to define Manila and promote the Philippines as a destination
(CNN) -- San Miguel may be the Philippines' national beverage, but there's more to the islands' drink culture than a 100-year-old beer.
The flavors of the Philippines -- its tastes, ingredients, even tributes to landmarks -- are increasingly being used in craft cocktail concoctions.
Here are 18 bar favorites now being served in Manila.
1. Mojito de Mayon
Created in honor of the Mayon Volcano, a famous cone-shaped volcano in the Philippines province of Albay, Aracama's Mojito de Mayon is made with vodka, sugar syrup and muddled lime then topped with a cone of shaved ice.
It comes in strawberry, cherry, passion fruit and mango flavors, but the strawberry is recommended as it makes the drink look like there's lava erupting from the "volcano."
Aracama, The Fort Strip, Bonifacio Global City, Taguig; +63 917 861 2702; P280 ($6.50)
2. Panutsa Old Fashioned
The Raffles Makati Long Bar has given the classic old fashioned a twist.
Along with the usual bourbon, orange bitters and orange peel, bartenders throw in some panutsa, a local palm sugar commonly found in the province of Batangas.
The panutsa is melted into liquid and used as a sweetener, which adheres to the hotel's mantra of being "locally authentic."
Raffles Makati, 1 Raffles Drive, Makati Avenue, Makati; +63 2 555 9777; P380
3. Gin Pom Pi
This concoction served at Museum Cafe/Kabila features pomelo-infused gin, fresh calamansi (Philippine lime) juice, cucumber juice, Palawan honey and lots of fresh pomelo shreds.
Garnished with two cucumber sticks, it should fill at least one serving of your daily fruit and veggie requirements.
Museum Café/Kabila, G/F Greenbelt, 4 Makati; +63 2 757 3000; P225
4. Mango Mojito
Hong Kong-based bartender Giancarlo Mancino, known for his cocktails at 8 ½ Otto e Mezzo Bombana and Il Milione, created his first Filipino cocktail for Las Flores, a Spanish tapas restaurant.
His mango mojito isn't a typical fruit shake.
The mangoes -- which come in large juicy slices -- are used to accent the drink, made from Don Papa rum (a premium local rum aged for seven years in oak barrels of Mount Kanlaon in the sugar capital of Negros), calamansi, syrup and garnished with mint.
Las Flores, G/F, One McKinley Place, 25th Street, Fort Bonifacio, Global City; +632 552 2815; P1,800 per jug
MORE: 11 coolest towns in the Philippines
5. Halo-Halo
Named after the beloved Filipino desert, which means "mix mix," the cocktail version blends ube (purple yam), jackfruit, beans, jellies and condensed milk.
What makes it more fun than the original is the addition of lambanog (coconut wine).
Fun, filling and you get a slight buzz from the coconut wine.
Salon de Ning and The Bar, Peninsula Manila, corner of Ayala and Makati Avenues, Makati; +632 887 2888; P290
6. Manila Sunshine
The Department of Tourism recently asked the Shangri-La hotel to create a signature drink to define the city of Manila and promote the Philippines as a top destination to visit.
The result: Manila Sunshine.
What makes this one distinctly Filipino is the lambanog base, an ingredient mostly produced in the province of Quezon.
It also has the tropical flavors of pineapple and mango with a tinge of triple sec and dark Tanduay rum.
The cocktail is garnished with tanglad, or lemon grass (it's the swizzle stick) and sliced pineapple.
It's nice, thick and frothy -- refreshing to drink by the pool or the beach -- and also available at Shangri-La Mactan in Cebu and Shangri-La Boracay.
Makati Shangri-La, Ayala Avenue corner Makati Avenue, Makati City; +63 2 813 8888, P250
7. Las Islas
Vask, a modern Spanish restaurant and bar, features cocktails named after cities in its motherland and colonies.
As a tribute to the Philippine islands Vask has created Las Islas, a refreshing drink similar to a mojito.
It's made with light rum, triple sec, peach schnapps, mint and muddled mangoes, for a tangier taste.
Vask, 5/F, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig; +63 915 507 7047; P230
8. Spiked Sago't Gulaman
At Fresh, the Filipino dessert of tapioca pearls (sago) and gelatin (gulaman) is turned into a cocktail with the addition of rum and amaretto.
"It's what makes sense given the flavor profile of brown sugar and syrup," explains beverage manager Lee Watson, who created the drink.
"I also didn't want it to be straight water and sugar, so I added a bit of lemon/citrus that turns it into a cocktail."
Best consumed with a spoon in hand so you can scoop up the tapioca pearls and gelatin.
Fresh, Solaire Resort & Casino, Entertainment City, Aseana Avenue, Tambo, Paranaque City; +63 2 888 8888; P420
MORE: Insider guide: Best of Manila
9. Makati Sling
A version of Raffles' Singapore Sling, Raffles Makati's Makati Sling is a frothy mix of tropical flavors with the base flavor of pineapple.
Served in the Singapore Sling glass, it includes lime and pineapple juice mixed with Tanqueray Ten gin, cherry blossom, Grand Marnier, Benedictine and Angostura bitters that have been whipped into foam and topped with 24k gold flakes.
Long Bar, Raffles Makati, 1 Raffles Drive, Makati Avenue, Makati;+63 2 555 9777; P680
10. Calamantini
The local lime is the prime ingredient in this cocktail, served at the Mandarin Oriental Manila.
It tastes like calamansi juice -- a preferred drink for the sick -- and is tart and citrus-y.
Martinis Bar, Mandarin Oriental Manila, Makati Avenue, Makati; +63 2 750 8888; P480
11. Philippine Myth
Sofitel's tribute to the Philippines is made of coconut, pandan and lychee and can be spiked with rum or vodka.
The bar also does a nice non-alcoholic version.
Le Bar and La Veranda, Sofitel Philippine Plaza, CCP Complex, Roxas Boulevard, Pasay City; +63 2 551 5555; P348
12. Isaac of the Bay/The Noli
The Curator, a third wave multi-roaster cafe and cocktail bar, views both coffee and cocktails as art form, science and craft.
The bar pays strict attention to the origins of every ingredient, from coffee beans and liquor to bitters and fruits.
Isaac of the Bay mixes coffee -- local beans sourced from Hineleban, Bukidnon, roasted by co-owner Sly Samonte -- with Don Papa Rum, butterscotch liquor, local honey, lemon, sarsaparilla bitters, egg white and sprayed vanilla.
With each sip, the flavor profile changes.
First it's lemon froth and butterscotch.
As you go deeper into the drink, the depth of the coffee brings out the vanilla and citrus.
The Noli, a tribute to national hero Jose Rizal's classic novel "Noli Me Tangere," substitutes rum with bourbon.
In this one, the chocolate notes of the coffee are enhanced.
Those with a sweeter palate should opt for the Isaac of the Bay, while The Noli will suit those who prefer chocolate and earthy flavors.
The Curator, Unit 2 Upper Ground Floor, Legaspi Park View Condominium, C. Palanca, Makati; +63 917 585 9005; P550/ P500
MORE: The Philippines' best beaches and islands
13. Papaya Margie
"This is our localized version of a proper margarita," says Niner Ichi Nana's mixologist and co-owner Erwan Heussaff, who trained with Din Hassan of Bitters and Love in Singapore.
"As kids in the Philippines, we eat our papaya with calamansi and sugar, so we translated this into a cocktail, with a margarita-style drink."
Sticking with the childhood theme, the drink features an eggshell (from the egg white of the drink) as a Papaya Margie garnish, filled with local cookies that are found in most sari-sari stores.
Niner Ichi Nana, G/F, The Globe Tower, 32nd Street corner 7th Avenue, Bonifacio Global City, Taguig; +63 917 876 9999; P300
14. Fierce Pinay
With its large selection of imported craft beers, Jim Araneta's Global Beer Exchange is already popular among the lager-guzzling crowd.
Now, cocktail fans have something to look forward to, with the brand's Bottle Shop offering a new menu concocted by mixologist Larry Guevarra.
The Fierce Pinay is a refreshing blend of vodka, triple sec, caramelized ampalaya (bitter melon) and fresh calamansi juice, which, as the name implies, is a tribute to the modern day Filipina -- "fierce but sweet at the same time."
The Bottle Shop and Global Beer Exchange, Tritan Ventures Building, Paseo De Magallanes Center, Magallanes, Makati; +632 895 6175; P300
15. Weng Weng
Weng-weng is Filipino slang for someone who is completely intoxicated.
When you find out how many ingredients are tossed into the cocktail of the same name, it makes sense.
The drink, which normally has about six kinds of alcohol -- rum, gin, vodka, tequila, brandy, scotch -- is mixed with orange and pineapple juice and grenadine.
This one's popular with the brave, younger set and available in most bars in the Philippines.
The version served at URBN Bar and Kitchen is reliably good -- and strong.
URBN Bar and Kitchen, 3/F, Fort Pointe II Building, 28th Street, Bonifacio Global City, Taguig; +63 917 564 9333; P258
16. Ube Martini
For Salon de Ning's Ube Martini, ube (purple yam) is blended into a light, slightly milky liquid then mixed with cranberry and vodka.
Salon de Ning and The Bar, Peninsula Manila, corner of Ayala and Makati Avenues, Makati; +632 887 2888
MORE: Balut: The Filipino delicacy that makes the world squirm
17. Bonifacio Sour
This cocktail was created for 'Cue by barman Enzo Lim of New York City's Jeepney and Maharlika, as a tribute to the founding member and martyr of the Katipunan, the Philippine revolutionary society founded in the 1890s when the country was still under Spanish rule.
The bar is located in an area of The Fort named after the Filipino hero (Bonifacio High Street and Bonifacio Global City).
Lim is a Philippines history nerd born on the same day that the father of Philippine Revolution was executed in 1897 (May 30).
It's a traditional cocktail with Buffalo Trace Bourbon, lemon, calamansi, egg white and a red wine float for touches of bitterness and color.
'Cue, Lower G/F, Bonifacio High Street Central, 7th Ave corner of 30th Street, Bonifacio Global City, Taguig; +63 2 621 4052 and +63 917 899 2283; P295
18. Puto Bumbong Ale
Though not a cocktail, we couldn't leave out Puto Bumbong Ale.
For this one, the purple glutinous rice cake popularly served as a Christmas dessert has been transformed into a beer.
Created by Allan Agala, who has a small DIY home brewery where he creates 5.7% alcohol ales in 750ml bottles, this seasonal beer will be released again in September 2014.
Other recent creations of Agala include 7107 City Ale (a refreshing session ale named after the country's number of islands) and Halo-Halo Ale, an indigenous Pinoy-style summer ale, a tribute to the famous Filipino dessert that mixes 12 ingredients.
Past creations include the Bicol Express Wild Chilli Ale, inspired by a spicy pork dish cooked in coconut milk and bird's eye chili, which will also reappear in September in time for the Peñafrancia Festival in Naga City, Bicol.
Available at The Bottle Shop, Tritan Ventures Building, Paseo De Magallanes Center, Magallanes, Makati; +63 895 6175; P480 ($36) per 750ml bottle
革命和朗姆酒：靈感來自菲律賓的18飲料
- A浪的新雞尾酒的顫抖了起來馬尼拉的酒吧場景
- 受歡迎的當地食材在馬尼拉的雞尾酒被用於包括panutsa，酸柑和lambanog
- 馬尼拉陽光的建立是為了定義馬尼拉和促進菲律賓作為目的地
（CNN） -聖米格爾可能是菲律賓的民族飲料，但有更多的島嶼的飲料文化不是一個100歲的啤酒。
的風味菲律賓 -它的口味，配料，甚至貢品地標-越來越多地被用在工藝雞尾酒調酒。
下面是18桿的最愛現在正在擔任馬尼拉。
1 ，莫吉托德馬榮
建立在榮譽的馬榮火山，在菲律賓阿爾拜省的一個著名的錐形火山，Aracama的莫吉托去馬榮是用伏特加，糖漿和混亂的石灰再淋上刨冰的錐體。
它有草莓，櫻桃，百香果，芒果的味道，但草莓的建議，因為它使飲料看起來像有熔岩噴發的“火山”。
Aracama，堡壘地帶，博尼法西奧全球城市，達義; +63 917 861 2702; P280（6.50美元）
2。 Panutsa老氣
萊佛士馬加龍律師給了經典的老式的扭曲。
除了通常的波本威士忌，桔子苦和桔皮，調酒師扔在一些panutsa，當地的棕櫚糖在八打雁省常見。
該panutsa融化成液體，用作甜味劑，它堅持的是酒店的口頭禪“本地正宗的。”
萊佛士馬卡蒂，1萊佛士道，馬卡迪大道，馬卡蒂; +63 2 555 9777;P380
3，杜松子酒雙響炮皮
此藥汁供應博物館咖啡館/卡比拉功能柚，注入杜松子酒，新鮮酸柑（菲律賓石灰）汁，黃瓜汁，蜂蜜巴拉望和大量的新鮮柚子撕成碎片。
拼了兩個黃瓜條，應該填補你的每日水果和蔬菜的需求至少一個服務。
博物館咖啡廳/卡比拉，G /女性綠地，4馬加; +63 2 757 3000; P225
4，芒果莫吉托
總部位於香港的調酒師吉安卡洛曼奇諾，在8½é奧托女中音BOMBANA和伊爾Milione知道他的雞尾酒，創造了他的第一個菲律賓雞尾酒拉斯弗洛雷斯，西班牙小吃餐廳。
他的芒果莫吉托是不是一個典型的水果飲料。
芒果 - 哪來的大多汁片 - 用於口音的飲料，從唐爸爸朗姆酒（山Kanlaon在糖首都內格羅橡木桶陳釀七年溢價當地的朗姆酒），酸柑，糖漿和偽裝與薄荷。
拉斯弗洛雷斯，G /樓一麥金利廣場25街，堡博尼法西奧，全球城市;+632 552 2815; P1 ，800元壺
5，暈，暈
心愛的菲律賓沙漠，這意味著“混合搭配”的雞尾酒混合版本宇部興產（紫山藥），菠蘿蜜，豆類，果凍，煉乳而得名。
是什麼使得它比原來的更有趣的是除了lambanog（椰子酒）的。
樂趣，灌裝，你從椰子酒得到了輕微的嗡嗡聲。
玲瓏酒廊和酒吧，馬尼拉半島酒店，阿亞拉和馬卡迪大道，馬卡蒂的角落; +632 887 2888; P290
6 。馬尼拉陽光
旅遊部最近要求香格里拉酒店打造招牌飲品來定義的馬尼拉市，推動菲律賓作為首選目的地參觀。
其結果是：馬尼拉的陽光。
是什麼讓這一個明顯的菲律賓人是lambanog基地，主要生產在奎松省的成分。
它也有菠蘿，芒果三重秒，暗Tanduay朗姆酒色彩的熱帶風味。
雞尾酒是配上tanglad，或檸檬草（它是調酒棒），切片菠蘿。
這是很好的，厚的泡沫 - 清涼的泳池或海灘喝 - 也可在香格里拉麥丹島在宿務和香格里拉長灘島。
麥卡蒂香格里拉大酒店，阿亞拉大道拐角處馬加大道，馬卡蒂市; +63 2 813 8888，P250
7，拉斯維加斯馬爾
VASK，現代西班牙餐廳和酒吧，特色城市在其祖國和殖民地的名字命名的雞尾酒。
作為進貢到菲律賓群島VASK創造了拉斯維加斯馬爾，類似於莫吉托的清涼飲料。
它是由光朗姆酒，三重秒，桃杜松子酒，薄荷和混亂的芒果，一個丹吉爾味道。
VASK，5 /樓柯里普中心，第11大街拐角，39街，博尼法西奧全球城市，達義; +63 915 507 7047; P230
8，尖刺Sago't Gulaman
在新鮮，木薯珍珠的菲律賓甜品（西米）和明膠（gulaman）變成與另外朗姆酒和杏仁的雞尾酒。
“這是情理之中的事情給定的紅糖和糖漿的風味，解釋說：”飲料經理李沃森，誰創造了飲料。
“我也不想它是直的水分和糖分，所以我加了一點檸檬/柑橘是把它變成一個雞尾酒。”
最消耗在手勺這樣你就可以舀起木薯珍珠和明膠。
新鮮，SOLAIRE賭場度假村，娛樂城，的Aseana大道，坦博，帕拉那城; +63 2 888 8888; P420
9。馬卡蒂吊帶
A版來福士新加坡司令，萊佛士馬卡迪馬卡蒂吊帶是菠蘿的鹼味的熱帶風味泡沫組合。
曾在新加坡司令玻璃，它包括石灰和菠蘿汁與坦克里十杜松子酒，櫻花，金萬利，已攪打成泡沫，並配上24K黃金薄片的本篤會的安哥拉苦混合。
龍吧，萊佛士馬卡蒂，1萊佛士道，馬卡迪大道，馬卡蒂; +63 2 555 9777; P680
10。Calamantini
當地的石灰是在這種雞尾酒的主要成分，服在馬尼拉文華東方。
這味道有點像酸柑汁 - 為病首選飲料 - 並且是餡餅和柑橘-Y。
馬提尼酒吧，馬尼拉文華東方，馬卡迪大道，馬卡蒂; +63 2 750 8888; P480
11。菲律賓神話
Sofitel酒店的讚揚菲律賓是由椰子，香蘭和荔枝，可與酒或伏特加酒被尖刺。
酒吧還做了很好的不含酒精的版本。
Le Bar酒吧和La Veranda餐廳，索菲特菲律賓廣場，中共情結，羅哈斯大道，帕賽市; +63 2 551 5555; P348
灣/的諾利12。以撒
策展人，第三波多烘焙的咖啡廳和雞尾酒吧，意見咖啡和雞尾酒的藝術形式，科學和工藝。
酒吧自付嚴格注意每一個成分的起源，從咖啡豆和白酒苦味和水果。
灣艾薩克混合咖啡 - 從Hineleban，布基農採購本地豆，由合夥人狡猾Samonte烤 - 與唐爸爸朗姆酒，奶油酒，當地的蜂蜜，檸檬，菝葜苦味，蛋清和噴灑香草。
隨著每一口，味道輪廓變化。
首先，它是檸檬泡沫和奶油。
當你進入更深的飲料，咖啡的深度帶出了香草和柑橘。
該諾利，為了紀念民族英雄何塞·黎剎的經典小說“諾利我Tangere，”替代品朗姆酒與波旁威士忌。
在這其中，咖啡的巧克力票據被增強。
那些具有甜的味覺應該選擇灣的以撒，而該諾利將滿足那些誰喜歡巧克力和泥土的味道。
策展人，2號機組地下高層，黎牙實比公園景觀公寓，三帕蘭卡，馬卡蒂; +63 917 585 9005; P550 / P500
13，木瓜瑪吉
“這是一個正確的瑪格麗塔我們的本地化版本，”NINER伊智娜娜的調酒師和共同擁有二萬Heussaff，誰與苦酒的聲浪哈桑愛在新加坡受訓說。
“作為菲律賓的孩子，我們吃我們的木瓜配酸和糖，所以我們這個翻譯成雞尾酒，與瑪格麗塔風格的飲料。”
與童年的主題貼，飲料設有一個蛋殼（從飲料的蛋清）為木瓜瑪吉裝飾，洋溢著被發現在大多數紗麗紗麗商店，當地的餅乾。
NINER娜娜阿一，G /樓的環球大廈32街拐角處第7大道，博尼法西奧全球城市，達義; +63 917 876 9999; P300
1 4 。激烈PINAY
憑藉其龐大的選用進口精釀啤酒，吉姆·阿拉內塔的全球啤酒交易所已在全球啤酒狂飲人群中流行。
現在，雞尾酒的球迷有什麼期待，隨著品牌的瓶店，提供一個新的菜單由調酒師拉里Guevarra炮製。
犀利人PINAY是一個令人耳目一新的混合伏特加，三重秒，焦糖ampalaya（苦瓜）和新鮮酸柑汁，其中，正如它的名字所暗示的，是一個讚揚的現代菲律賓 - “激烈，但甜蜜的同時。 “
瓶子商店及全球啤酒交易所，特里坦經營企業大廈的Paseo de麥哲倫中心，麥哲倫，馬加; +632 895 6175; P300
1 5 。翁翁
翁翁是菲律賓俚語的人誰是完全陶醉。
當你了解有多少成分是扔進同一個名字的雞尾酒，它是有道理的。
飲料，通常大約有六種酒 - 朗姆酒，杜松子酒，伏特加，龍舌蘭酒，白蘭地，威士忌 - 混合橙和菠蘿汁和石榴。
這其中的流行與勇敢，年輕的設置和在菲律賓的大部分酒吧提供。
該版本曾在上海雅悅酒吧和廚房是可靠的好 - 強。
上海雅悅酒吧和廚房，3 /樓堡皇居二館，28街，博尼法西奧全球城市，達義; +63 917 564 9333; P258
16，宇部興產馬天尼
對於玲瓏宇部興產馬天尼，宇部興產（紫山藥）混合成光，稍乳白色的液體，然後用蔓越莓和伏特加混合。
玲瓏酒廊和酒吧，馬尼拉半島酒店，阿亞拉和馬卡迪大道，馬卡蒂的角落; 632 887 2888
1 7 。博尼法喬酸
這種雞尾酒是為'提示創建了紐約市的吉普尼和Maharlika的酒保恩佐林，作為進貢的創始成員和卡提普南，成立於19世紀90年代，當國家仍在西班牙統治菲律賓革命的社會烈士。
該酒吧位於堡壘的一個區域的菲律賓英雄（博尼法喬高街和博尼法西奧全球市）而得名。
Lim是出生在那個菲律賓革命的父親於1897年執行的同一天（5月30日）一個菲律賓歷史書呆子。
這是一個傳統的雞尾酒，水牛跟踪波旁，檸檬，酸柑，雞蛋白和紅葡萄酒持股量辛酸與色彩的韻味。
'提示，下克/樓博尼法喬高街中央，30街，博尼法西奧全球城市，達義的第七大道的角落; +63 2 621 4052 +63 917 899 2283; P295
1 8 。普陀Bumbong啤酒
雖然不是雞尾酒，我們不能離開了普陀Bumbong啤酒。
對於這一塊，紫糯米糕普遍服務作為聖誕甜點已經被改造成一個啤酒。
創建者艾倫Agala，誰擁有他會在750ml瓶裝5.7％的酒精的啤酒小DIY家居啤酒廠，這種季節性啤酒將再次在2014年九月份。
Agala其他近期的作品包括7107市麥酒（全國海島數命名的清爽會話ALE）和Halo-光暈啤酒，土著的Pinoy風格的夏季啤酒，為了紀念著名的菲律賓甜點，混合12成份。
過去的作品包括比科爾表達野生辣椒啤酒，靈感來自一個辣豬肉菜煮熟的椰奶和鳥眼辣椒，這也將重新出現在九月的時間為Peñafrancia節娜迦市，比科爾。
可以在瓶子店，特里坦經營企業大廈的Paseo de麥哲倫中心，麥哲倫，馬加; ; +63 895 6175 元一瓶750毫升P480（美元36）
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