A TOAST TO LOCAL FLAVORS: FILIPINO FRUITS IN CRAFT COCKTAILS

A drinks menu caught my attention last Dec. 2 during chef Miko Calo’s AVEC Series at Makati Shangri-La’s Sage Bar, which ran from Nov. 18 to Dec. 9.

- BEA TRINIDAD

Local fruits appeared in unexpected combinations: kamias with tequila and elderflower,  lanzones with vodka and muscat grapes, guyabano brightened with prosecco and rose. Each cocktail revealed a fresh perspective on Filipino ingredients.

Polish mixologist Arcadius Rybak created these drinks to complement the culinary collaborations between chef Miko Calo and her talented chef friends — Nicco Santos, Quenee Vilar, Aaron Isip, Josh Boutwood, and Margarita Forés. “When Miko asked me to be part of the pop-up at Shangri-La, I didn’t think twice,” says Rybak. “I wanted to express my creativity with local ingredients to the guests; matching Miko’s food was just fun and a pleasure.”