How to Get the Most Out of a Gin and Tonic at the Tanqueray Terrace in Manila

For a supersonic gin and tonic.

In the Philippines, gin is undeniably part of our identity. We're one of the biggest gin markets in the world for a reason, averaging roughly 20 million cases a year. Now that's a lot.

That's why it just makes sense for one of the world's most iconic gin brands, Tanqueray, to get in on the local gin culture. Recently, the gin brand finally opened an al fresco pop-up store in the Philippines, Tanqueray Terrace, at the fabled Pasay mansion Palacio De Memoria.

“The Tanqueray Terrace is an experiential platform designed to bring together the brand’s spirit of ingenuity with our consumers' pursuit of discovery and experimentation,” says Ryl Beltran, the Marketing Manager for Culture & Advocacy for Diageo, the manufacturer behind the London original.


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Filipinos are treated to the full Tanqueray experience with its signature Tanqueray-and-Tonic cocktails all on the menu.

The Tanqueray London Dry Gin gives us the classic balance of botanicals we know and love while the Tanqueray Sevilla, Malacca, and Rangpur serve up a smooth, citrus-y mix. These cocktails are great for the novice drinker.

Of course, the iconic Tanqueray No. TEN, which has been inducted in the Hall of Fame at the San Francisco Spirits Awards, can make for one heck of a gin and tonic. It is considered the ideal martini gin, too.

What makes the TEN such an interesting drink is that it uses fresh whole citrus instead of dried peels. We can also sense the grapefruit, lime, orange, and chamomile flowers. Add some garnishes and botanicals and we're set for a good night.


Our recommended supersonic mix: Pour in 50 ml of Tanqueray No. TEN and 150 ml of tonic water into a glass, grab an ounce of lemon juice and a few lemon slices for a good time. We can even add a wedge of grapefruit just to garnish. Stir carefully and we're ready for some fun.

Those who don't know where to start can refer to Tanqueray’s resident mixologists. The menu, on the other hand, is curated by The Loggia by Margarita Fores, with its Italian-Filipino cuisine.

“We wanted to bring Tanqueray to life through an open space where Filipinos can socialize and create extraordinary memories with the company of family and friends over amazing Tanqueray drinks and delicious food," Beltran added. "There is so much to look forward to and we are excited for afternoons and nights spent at the Tanqueray Terrace.”

The Tanqueray Terrace at Palacio De Memoria is open from Thursdays to Sundays from 5 p.m. to 10 p.m.

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Bryle B. Suralta
Assistant Section Editor
Bryle B. Suralta is the assistant section editor of Esquire Philippines.
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