Bukidnon Brew | Bukidnon

  • Mar
  • 29

Tanduay Cocktail Culture:
Bukidnon

Standing on its own, or accompanying a dish, the perfect cocktail is versatile and a welcome addition to any food trip. GRID x Tanduay: Cocktail Culture is a series following mixologist Dondz Bolante around the Philippines as he crafts cocktails inspired by the flavors of the different regions.

  • Tanduay Cocktail Culture: Bukidnon landscape
  • Tanduay Cocktail Culture: Bukidnon Flame
  • Tanduay Cocktail Culture: Bukidnon

The lush, majestic peaks of Bukidnon surround you with peace and quiet as you make your way through this mountainous region. Inspired by the local coffee farms, mixologist Dondz Bolante infuses his next cocktail with whole coffee beans—providing you with an exotic way to take your morning brew. It’s a relaxing way to enjoy your coffee at night, especially after all those mountain hikes.

  • Tanduay Cocktail Culture: Bukidnon Flame
  • Tanduay Cocktail Culture: Bukidnon Orange Peel
  • Tanduay Cocktail Culture: Bukidnon Stir

Bukidnon Brew

50 ml Tanduay rum
10 coffee beans
2 barspoons maraschino cherry syrup
1 barspoon white sugar
4 drops Angostura Bitters
Garnish: orange peel, maraschino cherry, coffee beans

 

How To Mix:

Torch coffee beans before crushing them with a pestle in a shaker tin. Stir in sugar, cherry syrup, rum, and bitters. Add ice. Strain mixture into a glass with ice. Garnish with orange peel, cherry, and coffee beans.
Sip and enjoy!
Director: JC Valencia
Production Designer: Trinka Gonzales
Producer: Bocs Lina
Photographer: Sonny Thakur
Mixologist: Dondz Bolante