Spiced Cocoa Rum | Surigao

  • Feb
  • 25

Tanduay Cocktail Culture:
Surigao

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: Surigao

Dondz has found his next cocktail inspiration among the pebbled coasts of Surigao, a city that’s famed for its many beaches. Beach-hopping demands some serious downtime, and Dondz has accounted for it in his latest creation: a rich, chocolatey cocktail made with local tablea and fresh milk, sharpened with a sliver of chili to keep things interesting. Loosen up and indulge with this Spiced Cocoa Rum.

  • Tanduay Cocktail Culture Surigao

Spiced Cocoa Rum

50 ml rum
1 tablea round, dissolved in 30 ml hot water
30 ml milk
1 sliver of chili
20ml simple syrup
Pair with suman

How To Mix:

Combine all ingredients with ice into a shaker tin. Shake, then serve in a tall glass. Garnish with tablea shavings, then top it off with a sliver of chili. Best paired with fresh suman.
Sip and enjoy!
Director: JC Valencia
Production Designer: Trinka Gonzales
Producer: Bocs Lina
Photographer: Sonny Thakur
Mixologist: Dondz Bolante