Naks naman.

On this finale episode of our Pinoy Mixology series — check out this playlist if you want to watch previous masterpieces — we get seriously creative with three mouthwatering cocktails with ice-breaking names like ‘Hunyango’ (Chameleon), ‘Bwitre’ (Vulture) and Paraluman (a stunning Philippine actress from the 1940s).

Our past episodes showed you easy to DIY recipes, so cheers to you if you were able to successfully make them at home for your tropapips. This episode with Empire London Dry Gin may require a bit more equipment and patience but we assure you it also comes with more pogi points. So here you go — and don’t forget to play the video above to watch mixologist Richie Cruz of D’District Bar in action:

‘Hunyango’ (Chameleon)

– 500ml filtered water
– Prepare ‘sodium algin bath’
– 1/4 teaspoon algin powder
– Blend the mixture then set aside
– Prepare mango juice
– 1/4 teaspooon calcic powder
– 250g fresh mango purée
– Store inside a freezer overnight
– 1 1/2 shots Empire London Dry Gin
– Shake
– Place mango ravioli
– Garnish with red amaranth leaves

‘Bwitre’ (vulture)

– Prepare ‘all-spice’ syrup base
– Star anise, cinammon bark
– Squeeze two orange wedges
– All spice
– Cinammon powder
– 2 tablespoons sugar
– 1 cup orange juice
– Stir
– Transfer to a sauce pan and bring to a boil
– 2 shots Empire London Dry Gin
– 2 shots all-spice syrup
– Shake and strain into a rock glass with ice
– Garnish with orange peel

‘Paraluman’

– 1 wedge orange
– 1 wedge pomelo
– 2 wheels cucumber
– 2 shots fresh tamarind syrup (combine tamarind, water and sugar and bring to a boil)
– Muddle
– 1 1/2 shots Empire London Dry Gin
– Strain into a mason jar with ice
– Garnish with blue pea flower

PRESENTED BY MANILLE LIQUEUR DE CALAMANSI