Dianne See is the brand ambassador for Aperol in the Philippines, bringing over 12 years of experience in the bar industry to her role. She began her career in 2012 as a server at a tea lounge, where she initially felt a bit clumsy with glasses and plates. However, Dianne was determined to transition into bartending. “Over time, without realizing it, my curiosity and passion for the craft steadily grew,” she shares. As her confidence developed, she embraced her new path as a bartender, participating in various competitions to sharpen her skills. Before becoming the brand ambassador for Aperol, Dianne served as a restaurant manager in Makati, where she further refined her expertise in the hospitality industry.
For the festive season, Dianne has crafted a unique cocktail recipe highlighting leche flan and queso de bola, often staples in Filipino Christmas spreads. “My cocktail is inspired by leche flan and queso de bola—two holiday favorites found in almost every Filipino household. Leche flan is always a crowd-pleaser, while queso de bola often sits tucked away in the fridge. I wanted to spotlight both ingredients and celebrate these beloved flavors of the season,” she shares
Christmas Cocktail Recipe: Quezo Royale
Watch the video below for the recipe:
Ingredients:
60ml Quezo Evap Mixture
20ml Burnt Sugar Syrup
15ml Condensed Milk
15ml Grand Marnier:
30ml Wild Turkey Bourbon
Orange Peel
How to make the Queso Evap Mixture:
1 cup Queso de Bola (grated)
1 cup Evaporated Milk
Combine the grated queso de bola and evaporated milk in a blender, then blend on medium-high until smooth. Let the mixture sit for one to two hours. For an ultra-smooth texture, strain the mixture through a fine-mesh sieve to remove any tiny cheese particles.
Allow the mixture to cool to room temperature, then transfer it to a bottle or jar and store it in the refrigerator for up to three to four days.
How to make the Burnt Sugar Syrup
1 cup Granulated Sugar
1 cup Water
Pinch of Salt (optional)
Heat granulated sugar in a heavy-bottomed saucepan over medium heat, stirring occasionally until it melts and turns a deep amber color, taking care not to let it burn. Once you get the desired color, carefully add water, stirring until the sugar is completely dissolved. For enhanced flavor, you can add a tiny pinch of salt. Allow the syrup to cool before transferring it to a bottle or jar, where it can be stored in the refrigerator for up to two weeks.
Make the drink:
Combine all ingredients (except for the orange peel) in the shaker. Add ice and shake vigorously. Double strain into a rock glass with an ice sphere or cube. Twist the orange peel on top.
Tasting notes:
The cocktail features a creamy texture that balances sweetness with savory notes, making it an ideal choice for sharing with loved ones during the festive season.
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