Tanduay Cocktail Culture: Sorsogon

  • Oct
  • 2

Tanduay Cocktail Culture: Sorsogon

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 archipelago.

The southernmost tip of Luzon, Sorsogon is a land of beachside living, fostering a culture deeply connected with nature. Whether you experience it by diving with whale sharks or manta rays, walking through waterfalls, hopping among islands, crawling through caves, or surfing ocean waves, Sorsogon will restore you with a renewed environmental consciousness.

In Tanduay’s latest creation, mixologist Dondz Bolante gets inspired by the island life and infuses mangoes with the region’s favorite spice for a drink that’s fruity and fresh, with a little bit of a chili edge to keep things interesting. Paired with Sorsogon’s special timitim, it turns into a sweet session reminiscent of coconut milk-mango desserts.

Coco Mango Delight

50ml Tanduay Dark Rum
3 mango slices (muddled)
15ml simple syrup
20ml fresh lemon juice
Sliver green chili
Sili leaves as garnish
Serve in a whisky/rocks glass

How To Mix:
Combine all ingredients with ice into a shaker tin. Shake, then serve in a whiskey or rocks glass, garnish with green chili leaves. Pair with a slice of Sorsogon’s timitim.

Sip and enjoy!

Director: Dani Bautista 
Production Designer: Trinka Gonzales
Producer: Bocs Lina
Photographer: Mike Dee