Tanduay Cocktail Culture: Caramoan
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 Dondz Bolante around the Philippines as he crafts cocktails inspired by the flavors of its different cities.
The Bicol region’s picture-perfect paradise of Caramoan flaunts white-sand beaches, limestone cliffs, and islands scattered around the coast—an excellent place to immerse oneself in an afternoon of refreshing drinks.
Dondz’ drink of choice features Bicol’s famous chili, the siling labuyo, to kick things up a notch. It’s balanced by a reassuring amount of fresh orange and lemon juice, with the comforting aroma of pandan leaves to slide the edge off. Kick back and relax.
Spicy Pandan Punch
50ml Tanduay dark rum
20ml fresh orange juice
10ml fresh lemon juice
4 pandan leaves (muddled)
Sliver of siling labuyo
Garnish with pandan leaf and orange leaf
Serve in rock/whiskey glass
How To Mix:
Place muddled pandan leaves and siling labuyo in a shaker tin. Pour in the orange juice, lemon juice, honey, and Tanduay Rhum. Shake and pour over ice in a glass. Rub lemon peel on the rim and garnish with the lemon peel, orange peel, and pandan leaf.
Sip and enjoy!