Danver Keith “Kit” Verano is the talented young bartender who entertains guests behind the bar at Poblacion’s cocktail degustation spot, The Bizarre Bar, always with a smile on his face. He started in the bar industry just five years ago after graduating. His journey began in 2017 as a kitchen food server at Dencio’s Bar & Grill in the Philippine surf town of La Union while he was still a working student.
After college, he took on a role as kitchen staff for a burger company before landing his first gig as a bartender in a pool bar at Ohanawave Resort. He soon joined the La Kantina By Kermit team, mixing cocktails at the beachside. In 2023, he moved to Metro Manila to open and manage Lady Luck Bar PH as its head bartender, slinging cocktails and overseeing operations and the team. Today, you can find him at B House and The Bizarre Bar crafting drinks for a discerning clientele.
For Kit, Christmas holds special significance as a time for his family to come together and strengthen their bonds. “During this season, we create cherished memories through traditions like decorating the tree, preparing festive meals, and exchanging thoughtful gifts,” Kit shares. “The joy and warmth of being surrounded by loved ones at Christmas remind me of the importance of family and togetherness, making this holiday truly meaningful in my life,” he adds.
This season, he crafted a festive recipe inspired by guinumis, a classic Filipino dessert drink made with shaved ice, sago, gulaman (gelatin), toasted pinipig (flattened, toasted rice), and coconut milk. “It’s a drink I grew up enjoying with my cousins on hot days in the province. This cocktail captures the essence of those simple, joyful moments we shared—cooling off with the creamy, refreshing flavors of coconut milk, sago, and toasted pinipig,” he shares.
Creating this drink is like bringing a piece of home to life, connecting my love for my roots with my passion for bartending. It’s not just a cocktail; it’s a tribute to my memories and the warmth of family.
Christmas Cocktail Recipe: Guinumis
Watch the video below to see how to make the drink:
Ingredients:
30ml Monkey Shoulder
15ml Disaronno
15ml Coconut Milk Syrup
30ml Oat Milk
1bsp Latik
3 drops of Saline Solution
2tsp Sweet Potatoes Sago
1 Scoop Vanilla Ice Cream
Toasted Desiccated Coconut
Directions:
Combine all the ingredients in a shaker, then add ice and shake well until chilled. Strain the mixture into a coupe glass filled with one large ice cube, and garnish with two teaspoons of Sweet Potato Sago. Top with a scoop of vanilla ice cream and sprinkle with toasted desiccated coconut. Serve and enjoy!
Tasting Notes:
This drink features a smooth, malty base from Monkey Shoulder, complemented by the sweet almond notes of Disaronno and creamy coconut milk syrup. Chewy sweet potato sago and a scoop of vanilla ice cream add indulgence, while toasted desiccated coconut provides a fragrant, nutty finish.
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