Kristina Tubig of Southbank Cafe and Lounge whipped up a Christmas cocktail that highlights the holiday snack, bibingka. This year’s Patron Perfectionists Philippine Champion, Kristina uses Patron Silver in this sweet and creamy cocktail.
“There’s nothing more beautiful than waking up at 4:30 in the morning and breezy morning walks to the church to attend Simbang Gabi. These are nine-day masses with the culmination on Christmas Eve also called as Misa de Gallo. Simbang gabi, while still a religious affair, it has also turned into somewhat of a food fest. As the mass take place at dawn and ends once the morning breaks, many greet the end of the church service by strolling the streets in search of flavorful hot food. Inspired by my favorite Simbang Gabi food trip which is the Bibingka, I decided to make a sweet and creamy cocktail that will perfectly pair the salty savory and scrumptious flavor of Bibingka that will surely make us remember what Simbang Gabi feels like.”
Ingredients:
30 ml Patron Silver 45 ml bibingka syrup 60 ml half & half (milk & cream) 15 ml honey salted duck egg and cheese topping
How to make bibingka syrup:
15 ml rice flour 60 ml coconut milk 10 g cheese 20 ml coconut syrup (1:1 coconut juice, white sugar) *sous vide for 2 hours at 60 degrees
Directions:
Pour ingredients in a tin shaker. Add ice and shake. Strain into a chilled coupette. Garnish with torched salted duck egg and cheese.
This recipe was shot in Salt and Ice Bar located at GF Uptown Parade, 36th Street, 11th Ave, Taguig City.
