Have you been mixing whiskey cocktails at home during the pandemic yet keep coming back to the classics? The whiskey sour, the Manhattan, and the Old Fashioned are some of the best-known cocktails in the world, but you don’t want to be limited by what’s familiar. Everyone goes for the classics — but not you, right?
We asked three Manila bartenders to share their favorite whiskey cocktails, both to mix things up a bit at home and to whet your appetite for a long-overdue night out with your mates.
Which one will be your favorite?
Errol Barosa, The Belle & Dragon
Kicking things off is Errol Barbosa, who has been bartending at Manilla’s The Belle & Dragon since 2017.
Errol’s favorite cocktail is a Passion Sour, his take on the classic Whiskey Sour. “For me, the Passion Sour is everyone's cocktail. Sourness, bitterness, sweetness, spices… it has it all”.
- 60ml Jameson Irish Whiskey
- 22.5ml fresh lime juice
- 22.5ml fresh lemon juice
- 30ml passion fruit syrup
- 30ml egg white
- 3 drops of Angostura bitters
- Salt and pepper for garnish
- Fill a coupe glass with ice
- Pour the Jameson into a cocktail shaker, followed by the lime juice, lemon juice, passion fruit syrup, and egg white
- Dry shake for 10 seconds
- Shake with ice for 10 seconds
- Empty the ice from the coupe glass, salt, and pepper the rim
- Double strain the cocktail into the glass
- Add 3 drops of Angostura bitters, plus a pinch of pepper
Ingredients
- 60ml Jameson Irish Whiskey
- 22.5ml fresh lime juice
- 22.5ml fresh lemon juice
- 30ml passion fruit syrup
- 30ml egg white
- 3 drops of Angostura bitters
- Salt and pepper for garnish
How To Make
- Fill a coupe glass with ice
- Pour the Jameson into a cocktail shaker, followed by the lime juice, lemon juice, passion fruit syrup, and egg white
- Dry shake for 10 seconds
- Shake with ice for 10 seconds
- Empty the ice from the coupe glass, salt, and pepper the rim
- Double strain the cocktail into the glass
- Add 3 drops of Angostura bitters, plus a pinch of pepper
A perfectly balanced whiskey cocktail, the Passion Sour is also easy to make at home. “Just don’t use too much lemon or lime”, says Errol. Otherwise, it might “overpower the other flavors, making the drink too sour”.
If you want to mix things up a bit, try Calamansi instead of lime and lemon, or a different type of fruit syrup for the sweet element.
Delicious. Where shall we go next?
Jay-ar Sapalleda, Pinks Hotel Bar
Just 20 minutes across town is Pinks Hotel Bar, Shangri-La The Fort, BGC, Taguig.
Tucked away behind a discreet back door, Jay-ar Sapalleda has been bartending at this elusive speakeasy for six years.
A refreshing take on another classic drink, Jay-ar’s favorite whiskey cocktail is a Jameson Smash.
For this, all you need is Jameson Irish Whiskey, Disaronno, orgeat syrup and some basil leaves.
Simply muddle all the ingredients together in a cocktail shaker, add ice, shake and strain. Jay-ar’s top tip for his perfect Jameson Smash? “Only give it a mild shake, nothing too vigorous, because of the basil”.
If you’re re-creating this one at home and don’t have a muddler, don’t despair. Just use a wooden kitchen spoon instead.
Clayton Munar, Alibi Lounge and Bar
Last stop is the Alibi Lounge and Bar, a speakeasy secluded within the Crimson Hotel, in Filinvest City, Alabang.
Clayton Munar, who has been in the hospitality industry for 15 years, has been Bar Manager here since the Alibi Lounge opened in late 2021.
His favorite whiskey cocktail is one he used to make at the Buddha Bar, during the Dubai leg of his bartending journey, before coming home to the Philippines in 2015. Clayton’s creation combines Jameson Irish Whiskey, Crème de Cacao Blanc, and chocolate bitters served in an absinthe-rinsed rocks glass. Sounds intriguing, doesn’t it?
“First, wash the rocks glass with absinthe, then keep in the fridge to chill. Next, stir the Jameson, Crème de Cacao Blanc and chocolate bitters in a mixing glass until well chilled. Strain the cocktail into the rocks glass and garnish with a chocolate coin.”
“If you want it boozier”, continues Clayton, “instead of just rinsing the glass with absinthe, add a barspoon or two while stirring the cocktail”. For those with a sweet tooth, increase the Crème de Cacao Blanc. “But I would not go overboard”, advises Clayton.
Cocktail making is all about experimenting and this is no exception. “I would definitely try it with Jameson Stout Edition because of its chocolate, coffee, and butterscotch notes, with a creamy finish. You can play around with the bitters too. Try it with mole bitters, orange or even firewater bitters if you’re into hot spicy flavors in your drinks”.\
Any last words for our try-at-home heroes? “Avoid over stirring or you’ll end up with a watered-down cocktail and nobody ever wants to drink that”. Top tips Clayton, thanks for your time.
Looking for more cocktail inspiration? Read our 6 Easy Cocktails You Can Make at Home or at Parties or browse all our whiskey cocktail recipes.