Cocktails that will change your World! Flavors of the Philippines (Cocktails of the World!)

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Күн бұрын

You might not be familiar with these flavors, but you should! From delicious purple yam to savory adobo seasoning, these cocktails are unique! Thank you to Policy Genius, to start comparing quotes and simplify insurance-buying, check out Policygenius: Policygenius.com/educatedbarfly. Thanks to Policygenius for sponsoring this video!
Today on the channel we're exploring the flavors of the Philippines in cocktail form. Although I didn't see much on the web as far as Filipino cocktail traditions (although there are a couple) I did find a bunch of Filipino bartenders making drinks inspired by common flavors common to the Philippines. So without further ado, let's get into these drinks, shall we?
Recipe at the bottom. And for even more recipes and articles visit our website www.theeducatedbarfly.com
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00:00 Flavors of the Philippines
00:59 But first...
02:17 Just to be clear!
02:31 Pancho Villa
04:05 Tasting
04:45 Recipe
04:52 Gin and Pomme
05:00 A Pomelo What?
06:25 Tasting
07:07 Recipe
07:12 Ube Colada
08:44 Tasting
09:53 Recipe
10:00 Suplada Spritz
10:34 Adobo Shrub
12:44 Adobo Shrub Recipe
12:50 Cocktail
14:46 Tasting
15:24 Recipe
15:30 How did we do?
16:04 Pro Tip
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Recipes
Pancho Villa
1 1/2oz (45ml) Santa Theresa Rum
1/2oz (15ml) Gin
1/2oz (15ml) Apricot Liqueur
1/2oz (15ml) Cherry Heering
3/4oz (22ml) Pineapple Juice
1/4oz (7.5ml) Lime Juice
Top Soda Water
Pineapple Fronds, Lime Zest and Lime Wheel Garnish
Gin and Pomme
2oz (60ml) Gin
3/4oz (22ml) Simple Syrup
3/4oz (22ml) Pomelo Juice
Top soda Water
Pomelo Zest
Ube Colada
2oz (60ml) Don Papa Rum
1oz (30ml) Coconut Water
1oz (28g) Ube Halaya Purple Yam Jam
3/4oz (22ml) Pineapple Juice
1/2oz (15ml) Coconut Milk
Top Sweetened Coconut Cream
Crumbled Dehydrated Fruit Garnish
Suplada Spritz
1oz (30ml) Gin
1oz (30ml) Sweet Vermouth
Scant 1/2oz (15ml) Adobo Shrub
7 drops Bittermens Xocolatl Mole Bitters
Top 4oz (120ml) Cava
Orange twist, Bay Leaf Garnish
Adobo Shrub
1/2 Cup Coconut Vinegar
1/2 Cup Muscovado Sugar
1 Clove Garlic, Thinly Sliced
1 Bay Leaf
1 Thai Chile Pepper
1/2 Tsp Black Peppercorns

Пікірлер: 83

@TheEducatedBarfly Жыл бұрын

To start comparing quotes and simplify insurance-buying, check out Policygenius: Policygenius.com/educatedbarfly. Thanks to Policygenius for sponsoring this video!

@CC-ey8mj Жыл бұрын

Filipino here ❤❤❤ have been your subscriber for years! Thank you for featuring our cocktails 😊

@TheEducatedBarfly Жыл бұрын

Thanks for your support!

@pinoyriot15 Жыл бұрын

I make a Filipino variation of the south/East Side cocktail, replacing the Lime with Calamansi Juice (Philippine Lime) which I call the South East Side being as the Philippines is in South East Asia. The Cucumber with the Calamansi juice play really well together.

@RightontheMark8313 Жыл бұрын

I totally agree my friend!

@lania3717 Жыл бұрын

Long time subscriber. Thank you for featuring Filipino cocktails :)

@darieng619 Жыл бұрын

My Pinay wife thanks you for this episode.

@philhjoprentice-raiter1352 Жыл бұрын

Maraming salamat po Leondro & Marius! I always love your content but this is really wonderful to see and is close to my heart!

@markjericho4739 Жыл бұрын

Gin Pom! The first drink Filipino teenagers use to drink secretly to our parents as early as 14yrs old. Happy days!

@hindkabaj8176 Жыл бұрын

Very interesting! Thank you! Please please make a series using Moroccan or even Middle Eastern flavors : mint, orange blossom, ras el hanout spice, rose water, saffron…!

@SavidgeKitchen Жыл бұрын

YES! UBE for the win!!! I just perfected my own Ube syrup recipe, and fell DEEP into the rabbit hole of the differences between Ube, purple sweet potato, taro & Okinawan yam. Ube is a wonderful ingredient, and the syrup is freaking delicious. Just like you mentioned, it has a simultaneously sweet and savory flavor. Slightly nutty, vanilla notes- just so good. Let’s see more Ube cocktails!!

@caitlyncrews9619 Жыл бұрын

Good to see you laugh with the explosion of the bubbly. I would've dropped the bottle *I hate loud noises* lol..

@RightontheMark8313 Жыл бұрын

😂😂 to funny true!

@Lilze82 Жыл бұрын

I’m American but have been to the Philippines a few times (fianceé lives there) and been to a lot of cocktail bars there. A few things you should try: -lambanog (spirit made from coconut) managed to bring some home this time, even a bootleg version - pandan is a popular ingredient, mainly used in sweets - calamansi, like most people have mentioned - the lapu lapu, a cocktail that I believe was made by one of don the beachcomber’s bartenders (a lot of his bartenders were Filipino I’ve read) The best place I drank at years ago was a pop up called the manile pub, all local ingredients and spirits. Don’t think it’s around any more Agimat had a lot of ube cocktails and great presentation If you ever want to play around with some lambanog, let me know and I come visit haha

@Lilze82 Жыл бұрын

Actually you might have alrdy done the lapu lapu, I can’t remember

@TheEducatedBarfly Жыл бұрын

Nope haven’t done the Lapu Lapu yet

@solicitor73 Жыл бұрын

Thank you for introducing new drinks, beverages, and flavors to us! You already brightened my horizon in numerous ways, and our cocktail events have noticably improved due to your channel. Keep up the good work!

@littleduchamp Жыл бұрын

Is it just me or Santa Teresa is becoming increasingly popular for cocktails? I'm Venezuelan so I would be curious to know what's particular about its flavor that it's hard to sub.

@whyulion1187 Жыл бұрын

Ah yes, another episode. Another trip to the liquor store. Keep up the good work 👍 Thanks for expanding our inventory.

@JanKeiferJaim Жыл бұрын

don the beach comber, his team were majority Filipinos, also, you gotta try and find Ginebra San Miguel Gin, we use that more during our university days.

@JanKeiferJaim Жыл бұрын

also you gotto do this ritual kzfaq.info/get/bejne/ect2etOXlczWonU.html

@JanKeiferJaim Жыл бұрын

also it's called GinPom

@JanKeiferJaim Жыл бұрын

and as uncle roger always say, don't be scared with garlic. should've added atleast 3 cloves of garlic

@lewismaclean8849 Жыл бұрын

Those look so good, now I’m starving for Fillipno food alongside these drinks. Also, that Cava incident was hilarious.

@melsum3851 Жыл бұрын

Pare! Thank you for doing this I always like to salute my Filipino bartenders specially the ones who helped out Don The Beachcomber and all across the USA with the birth of a lot of TIKI COCKTAILS Okole Maluna Leandro & Marius & Team 🤙

@lieutenantlol2983 Жыл бұрын

Please continue this series! I love how this is cocktails inspired by the country rather than signature cocktails from the country. I'd love to see an episode like this for every country! I know that would take a long time, but I would happily tag along for the entire journey :)

@RightontheMark8313 Жыл бұрын

I totally agree my friend!

@podpodpod6722 Жыл бұрын

Oooh you should grab a bottle of Kasama Rum! It’s made of Filipino cane sugar, it has sweet notes and perfect in a mixed drink.

@Zzyzzyzzs Жыл бұрын

I think exploring with substituting the regular lime with calamansi would be interesting. They don't taste at all the same. I once made a kaffir lime syrup using finely grated zest and shredded leaves (there's no real juice in kaffir limes; the zest is their only purpose) which turned out really well, so maybe experiment with those as well. Another variation would be to use palm sugar instead of muscovado or other dark sugars. Go for the more rustic, less refined darker ones over the lighter, more refined ones; the latter will have less of the unctuous, rich palmy flavours, which is the whole point. Elsewhere in southeast Asia I've seen cocktail makers experimenting with pandan, which is another iconic regional flavour. Pandan is a species of screwpine and the aromatic essence comes from the leaves; it makes its way into a lot of desserts throughout the region incl in the Philippines and is sorta hard to describe, though "grassy" is a consistent descriptor. You can get the leaves fresh or frozen and artificial essences (and palm sugar and kaffir lime leaves) from Asian supermarkets pretty easily. Fresh calamansi I'm not sure, but there might be one or two people in farmer's markets home-growing in their garden.

@RightontheMark8313 Жыл бұрын

Absolutely 💯 my friend!

@gelosobrepena4508 Жыл бұрын

Key lime, especially key lime zest, in Filipino cuisine is also used quite heavily, not as much compared to calamansi these days but it's still popular. Palm sugar isn't as widespread in my experience, it's still being used but not quite as often. Unrefined sugarcane, like muscovado and cane jaggery is a lot more common. Though, I suppose coconut palm sugar is gaining more traction.

@elimenaker1940 Жыл бұрын

Love these kinds of videos Leandro! Great to see various flavors and complex drinks that take the extra step to build. Definitely trying the Suplada Spritz soon.

@MrDancer505 Жыл бұрын

I love Thursdays cause I see first thing in the morning what great cocktails you got for us! 👌

@knifeymcdont Жыл бұрын

Love it! Do more location-inspired episodes!

@FrootNinja Жыл бұрын

oh this is dope, love the pop at the end!

@manuelmartinsoriano3326 Жыл бұрын

ube halaya "ooh-bay hall-ah-yah" btw. great video!!

@thehumblefactory Жыл бұрын

You can candy that pomelo pith and it's BONKERS good :) My kiddos love it in their oatmeal.

@an2810et Жыл бұрын

Wow thank you 🎉

@jedkleebaum7235 Жыл бұрын

Wow that suplada spritz came of out left field for me. Interesting stuff.

@topazphoenix6301 Жыл бұрын

Looking forward to this year's April 1st episode ^_^

@romantrofymenko8739 Жыл бұрын

Oh, that's very interesting to finally see Ube in a cocktail. There's a syrup I picked up from Kona in Hawaii, produced by Hāmākua Coast Premium - it's ABSOLUTELY STELLAR, I can't recommend it enough

@raminderkapoor9413 Жыл бұрын

Thank you salamat poh

@kingstonlor9969 Жыл бұрын

we have filopino restaurant in my city with filopino cocktails i gotta try it now!

@justinta1607 Жыл бұрын

not sure if it was already mentioned but as a little tip to avoid cutting finger for the pepper, instead of cutting off the stem first, u can hold the stem and cut from the tip to the stem, its also a nice way to avoid getting some of those pepper oils from sticking to ur skin and possibly burn for a few hours if you are sensitive to the oils

@kristianandersen9347 Жыл бұрын

Awesome video, I really like this format with different drinks from a specific country. One question, is there a substitute for the bitters in the spritz?

@AsianInvasian94 Жыл бұрын

Let’s goooo

@ohheyyola5416 Жыл бұрын

A popular Filipino cocktail is called Weng Weng it's like the Pinoy version of a long island iced tea.

@JasonEarlBaylon 9 күн бұрын

In making the Ube Collada you should try buying the Ube Liqeuer made by Destileria Barako.

@dashamunch Жыл бұрын

When I saw the Adobo in the title I was like "what salty cocktail?" 😅😂

@DabIMON Жыл бұрын

I feel like Chief Lapu-Lapu should be on this list.

@nathancope8842 Жыл бұрын

Hi Leandro, big fan of the channel! What is the flavour profile of the Santa Teresa rum and why is it so difficult to sub?

@hamishmcarthur5068 Жыл бұрын

Pomelo has a delicate flavour. You need more than you think.

@r___n___ Жыл бұрын

I'm a Filipino living in the Philippines. I don't know much about the history of cocktails in the Philippines, but 1 thing's for sure, Filipinos are heavy drinkers. We do not have age restrictions like in other countries. We start drinking at 12 years old.🎉🎉🎉🎉🎉

@jasonandrews7355 Жыл бұрын

I watched that explosion like 5 times - that was good stuff 😂

@steammocking8110 Жыл бұрын

Pomelo is kind of strange. I tried using it once when developing cocktails at work but at least the variety I had was so incredibly subtle in its flavor that it felt near impossible to use. I ended up just using the peel. Shame really, because the fruit is really neat. That pith is also kind of a problem, they get really expensive by weight because there's so little useable fruit and too much waste. I swear I will one day find out a way to bring out its potential...

@lone1259 Жыл бұрын

Gotta get the pomelos from Davao, unfortunately getting imported pomelos from south/central America is nowhere near as good

@Pogokoala Жыл бұрын

can you do one of india cocktails?

@EHLOVader Жыл бұрын

A friend brought me back liqueur de calamansi, lots of people have mentioned the calamansi, and I've found things that use the juice but would be interested in more that use the liqueur.

@CC-TimesTwo Жыл бұрын

Which bars offer the adobo shrub cocktail? If anyone knows, I would love to try it!

@DarkR0ze Жыл бұрын

Ube HalayA should be available in most Asian/Filipino grocery stores

@macxgeek Жыл бұрын

Sippin on Gin and juice

@marcusa3177 Жыл бұрын

Wow my earlier comment disappeared. Anyhow: for spirits consider the Archipelago Botanical Gin from Full Circle Distillers. I've seen people mention products from Destileria Barako and lambanog so no need to touch on that. Archipelago gin makes a very interesting Negroni - the mango notes come out as the dilution sets in. There are other local spirits such as wine madr from bignay, tapuey (local rice wine similar to sake but made in clay jars), basi (sugarcane liquor aged in clay jars), etc. For flavors... - a lot of fruits: mango, banana, coconut (cream, water, young and old coconut meat, etc), pineapple, melon, coffee, calamansi (the local lime), dalandan (the local orange), pomelo - produce such as rice (roasted, ground, etc - think horchata), ube, some vegetables - Southeast Asian aromatics such as pandan, lemongrass, garlic, onion, ginger, galangal, chili etc.

@djweso Жыл бұрын

I don't know much but I know the highest selling Gin in the world is made and sold in the Philippines - Ginebra San Miguel

@TheEducatedBarfly Жыл бұрын

Same with rum

@bartenderjack Жыл бұрын

Dear, Mr. Barfly I'm an amature bartender from Korea. And I have a question sir. If you cant get Teresa Rum on your region, what is the best Rum to substitute for Pancho Villa Cocktail?

@delsinrichardson9039 Жыл бұрын

Who was the bartender who created the Spulada Spritz? Trying to find them on social media and definitely want to give it a shake!

@TheEducatedBarfly Жыл бұрын

her name is Napier Bulanan out of Oakland. The Suplada Spritz

@bob___ Жыл бұрын

I'll put these ony lost, but it may takee a while to do them all, because I'm pretty lazy sometimes.

@user-sv5pf3zm4t Жыл бұрын

That didn't just happend to you😅🍾 You need to do a guest shift behind a working from time to time my friend...

@pokaks Жыл бұрын

There's a ube liqueur that you might want to try using as substituting and remaking the ube colada

@TheEducatedBarfly Жыл бұрын

You could but liqueur has alcohol in it and would then change the balance of the drink. So remember that you are then going to have to respec the entire drink to suit the change

@r___n___ Жыл бұрын

Should've added Chief Lapu Lapu

@AlajBag Жыл бұрын

Damn... I just ran out of ube halaya, Santa Theresa Rum, pomelo and coconut vinegar.

@jasonqian4444 Жыл бұрын

Chill your sparkling wine ，so you don't get squirt on the face !! LOL

@TheEducatedBarfly Жыл бұрын

That’s not why it popped

@slimjesus4513 Жыл бұрын

My guy you look different it’s been a minute since I watch your video

@newbieOo Жыл бұрын

First.

@RightontheMark8313 Жыл бұрын

🎉 nice!

@jiujitsubassist Жыл бұрын

The gin pomelo, is actually a local drink using local "gin" that is very inexpensive, and powdered pomelo juice that is also inexpensive, and clear soda like a Sprite. It's not really that great. Your version is probably a lot better.