Maynila Sour, Rested 87, Night Duty Magtataho, and After Ten...just some of the inventive cocktails created by Manila's finest mixologists. And in one epic bar tour, I get a chance to enjoy these creative cocktails and meet the innovative bartenders behind these concoctions.
Diageo recently hosted a bar tour showcasing four of Manila's finest bartenders in their establishments, each one to represent the country in the Diageo Reserve World Class 2015 Southeast Asian Finals in Thailand.
The local competition started with twenty noted bartenders, and at the end of the eliminations, four remained standing. The four finalists for the Diageo Reserve World Class 2015 Southeast Asian Finals include (L-R) ABV's Kenneth Bandivas, Rambla's Michael Tubiera, Long Bar's Orman Bag-ao, and Niner Ichi Nana's Mark Herrera, all headed to Bangkok, Thailand on July 1, 2015 to represent the country in the regional finals. And there's no better way to get to know the team than sampling their signature cocktails in their respective establishments. It's a classic bar tour of Manila's finest. Each of the bartenders were tasked with preparing two cocktails for the bar tour, with one as an ode to the Philippines and the other representing their personal journey as bartenders. Both their creativity and personality come alive in each and every sip of their signature cocktails for a whole new bar tour experience (for more on the Diageo Reserve World Class local eliminations, check out my previous post here at http://dude4food.blogspot.com/2015/01/the-worlds-best-meets-manilas-finest.html).
And so it began, probably one of the best bar tours I've experienced yet. The epic bar tour for the Diageo Reserve World Class 2015 started at the famed Long Bar of Raffles Hotel, with its traditional peanuts (L) and crispy Pork Rinds (L) served with Pinakurat to kick things off. 
Long Bar's Orman Bag-ao (R), with only a year of bartending experience under his belt, takes the challenge like a pro, as he prepared his signature cocktails to the delight of the guests at Long Bar. After describing each of the components for his first cocktail, Orman then served his first signature drink...
The Maynila Sour is Orman Bag-ao's take on the classic Whiskey Sour with a cool local twist. The tart and smoky blend of fresh ripe mango, calamansi, lemon, egg white and Bulleit Bourbon, garnished with dried mango, was a refreshing fusion of flavors, with the local mango and calamansi adding its own distinct local notes to a cocktail classic. The deep, bold notes of Bulleit Bourbon is perfectly balanced by the sweetness of the mango and tart calamansi, as the foamy egg white coats your mouth with its creamy texture. The infusion of mango and calamansi definitely adds that local flavor, and it works.
For his second cocktail, Orman Bag-ao looks back on the road that led him this far with The Man, an elegant cocktail with bold flavors with its blend of Oban, Ketel One Vodka, Campari, calamansi, lemon, and pomelo, garnished with micro herbs and rosemary syrup. The complex layers of sweet, tart, sour, and bitter remain balanced and smooth, weaving in varied flavors representing the personal journey of Orman Bag-ao as one of the metro's up and coming bartenders. Orman then lights up the herb, releasing a smoky aroma, to complete the cocktail. The rich and vibrant color, the complex tapestry of flavors, and the smoky aroma from the burning herb all add to the sensory experience of the cocktail.
We then hopped on the bus and headed to Niner Ichi Nana where Mark Herrera (R) prepared his set of cocktails for the evening. A four-year veteran in the local cocktail scene, Mark continues to research, inspired by his bartending idols. As Mark prepared his cocktails, Niner Ichi Nana's Foie Gras Nuggets (L) were served...
The Rested 87, a robust and flavor forward blend of Don Julio Reposado at the base, mixed with Oleo Saccarum and Rosso Vermouth with a tamarind shrub for a hint of local flavor. Both the concept and presentation behind the tequila-based cocktail are impressive, as Mark Herrera "smokes" the glass with torched wood chips for an added layer of smoky notes. The deep and rounded flavors of the mildly sweet Don Julio Reposado is enhanced by the sour tamarind, just enough contrasting notes without overpowering the smooth and elegant cocktail. A few more sips, and other subtle notes from the vermouth play in your mouth. I've always favored smoky cocktails, and this one delivers it with a flavorful punch, yet the finish is smooth and refined.
Mark then prepared his second cocktail, The Bloody Monkey, a flavorful drink made with fresh orange juice, orange-infused sweet vermouth and Creme de Banane and Johnnie Walker Platinum Label. The sweet and citrus notes play well with the sharp and smoky flavors of the Johnnie Walker Platinum Label, combining for balanced and refreshing flavors. Mark's mastery of combining flavors come through in both cocktails, with the base spirits retaining its character. Subtle, elegant, and refined, just a sneak preview of what you can expect in the upcoming Diageo Reserve World Class 2015 Southeast Asian Finals in Thailand.
Back at the bus, we then headed to the third stop of the evening, with Michael Tubiera (L) of Rambla and his own unique style with his quirky and inventive cocktails. Michael sees bartending as a continuous learning process where learning never stops as Rambla's Iberian Ham Croquettes (R) were served... 
The Boy Juan-der, a clever and refreshing cocktail with Johnnie Walker Gold Label reserve as the base, with rich flavors of ripe mango, vanilla, and lemon; garnished with basil leaves and dried mango. The infusion of vanilla, mango and lemon adds rich layers of flavors, while the intense and bold notes of the Johnnie Walker Gold Label come through with its flavorful kick. The hints of vanilla and basil round out the flavors in this creative cocktail, but Michael has more tricks up his sleeves...
...transforming familiar flavors into something new and refreshing. Michael Tubiera draws inspiration from the classic Taho with his cool and inventive cocktail dubbed The Night Duty Magtataho, made with soya foam punctuated by hints of hazelnut, coffee liqueur caviar, Ciroc Vodka, and Frangelico. The novel use of coffee liqueur caviar, which pops in your mouth releasing sharp notes, replicates sago in this playful cocktail, but with more flavor. Comfortingly familiar yet refreshingly different, delightful surprises seemed to be the recurring theme for the bar tour, with still more to come at our last stop...
Kenneth Bandivas of ABV (L), whose initial passion was cooking until he discovered mixology, prepared his unique and playful Jupiter 22, a cocktail served in an amber beer bottle wrapped in a brown bag with Singleton of Glen Ord 12, Prosecco reduction syrup, lime juice, and ginger beer. 
The local practice of sharing drinks is highlighted with the use of a brown bagged beer bottle, and the sweet and smoky notes of the refreshing blend make it a smooth, easy, and shareable cocktail. A refreshing cocktail, but Kenneth was already busy at the bar as he prepared his second cocktail, the After Ten, a spirit-forward twist on the classic Negroni, made with Tanqueray No. TEN, Amaro Averna, Prosecco reduction syrup, and garnished with an orange peel. The sharp and dry notes of the Tanqueray No. TEN is the dominant component of the cocktail, layered by the sweet notes of the Prosecco with a hint of tart citrus from the orange peel. It was the perfect cocktail to end the bar tour. Eight cocktails, four bars, four bartenders, and one epic bar tour. The diversity and range of flavors, each showcasing the individual creativity, personality, unique style, and flair of four of the metro's best bartenders, made me feel confident. We are ready for the Southeast Asian Finals in Thailand...
"The amount of talent that the Philippine bartenders have been sharing since the launch of Diageo Reserve is truly impeccable." shares Jon Good, General Manager for Diageo Philippines. "Year after year, the country's mixology scene rises up to a new level, and we are right now in the realm of cocktails presents the Philippines as a force to be reckoned with. This year, especially, I'm looking forward to seeing the how our bartenders--who have definitelt surpassed expectations and have been key figures in elevating the country's craft cocktail scene--step up to the plate as they face the rest of the world." Here's a toast to the best of Manila...
Diageo is the world's leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, beer, and wine categories. For more information about Diageo, visit www.diageo.com.
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