3 Christmas-Themed Cocktails to Get You in a Holiday Mood
The holidays are usually such a chore—having to deal with your nosy relatives and the ridiculous city traffic might be putting you in a rather dour state. Not to worry. You can dull the noise of reunions with the right mix. These potent yet highly drinkable concoctions by three of Manila's most credible purveyors of booze—Raffles Hotel Makati's Long Bar, Shangri-La at the Fort's Raging Bull, and Rambla—have got you covered. Gin is still obviously the poison of choice, although bourbon is undoubtedly best-suited for the chillier evenings. While fizzy and frothy make for a fun and lighthearted effervescence, we can't help but slow-clap for Diageo Masters champ Michael Tuviera ballad to his Christmas away from his family.
Parol by Orman Bag-ao (Long Bar)
The foam is not just there to simulate snow-capped mountains. The bitters balance out the fragrant acidity of the lemon.
Ingredients
- 60 ml Sipsmith Gin (Raffles 1915)
- 25 ml lemon juice
- 25 ml gingerbread syrup
- Top with Angostura foam
Instructions
- Pour all the ingredients into cocktail shaker filled with ice and shake it well.
- Strain it into a rock glass with fresh ice cubes. Add the foam on top, then garnish with sliced cherries and gingerbread.
Lone Star by Michael Keith Tubiera (Rambla)
Michael worked in Texas for some time and this drink is inspired by his first Christmas away from home. It is nuanced with the flavors of the season—cherries, gingerbread, and a touch of melancholy.
Ingredients
- 45 ml Bulleit bourbon
- 20 homemade gingerbread liqueur
- 30 Mancino rosso vermouth
- 10 ml glittered cherry syrup
- 2 dash chocolate bitters
Instructions
For the homemade gingerbread liqueur
- For every 300 ml vodka, add 1 vanilla bean, 2 cinnamon sticks, ginger, then white sugar.
- Infuse the vanilla, cinnamon sticks and ginger in vodka for 24 hours. Strain after infusing and add sugar until dissolved.
For the drink
- Stir in mixing glass with ice, then strain into chilled coupe glass.
- Garnish rim with crushed gingerbread or graham crackers.
Ramos Fizz by Ulysse Jouanneaud (Shangri-La at the Fort)
The bright flavors of this specially made drink makes it the perfect apertif for any party. It's also available in the hotel, in case you're not to keen on making it yourself.
Ingredients
- Tanqueray gin
- Fresh lemon juice
- French country cream
- Madagascar vanilla
Instructions
- Mix the Tanqueray gin and fresh lemon juice then shake well.
- Pour the mixture into a glass, then top it off with French country cream and a stick of vanilla.
