Dixie Mariñas, affectionately known as “Icy,” is the co-founder and resident mixologist of DrinkCollectiv. With a decade of experience in the hospitality industry, she began her journey as a hotelier and restaurateur before discovering her passion for mixology during visits to Boston and New York, where she was inspired by the cocktail renaissance led by establishments like Milk and Honey and PDT. For her, bartending is an escape and a creative outlet, allowing her to express her artistry through crafted cocktails.
Icy says Christmas is a celebration of love dedicated to family and friends who feel like family. It’s a time for gatherings to reconnect, create lasting memories, and honor traditions, especially those centered around food and drink. She believes festive cocktails should be about enhancing the joy of the occasion, making them something you want to enjoy repeatedly. For this series, she crafted a recipe inspired by a traditional Filipino Christmas table, featuring staples like Queso de Bola and Christmas ham, combined in her rendition of Piña Colada and Margarita. “I always look forward to the cheese (queso de bola) and the Christmas ham marinated in pineapples,” she shares. “These are the flavors I savor throughout December and into the New Year.” She named her cocktail “Himig,” which translates to “melody,” referencing the central theme in music often repeated. Just like these traditional flavors, Filipino families always have these staples at their celebrations during the longest Christmas season in the world.
Christmas Cocktail Recipe: Himig
Watch the video below for the how-to-guide
Ingredients
150ml Pineapple Juice
150ml Coconut Cream
150ml Calamansi Juice
75ml Triple Sec
50ml Agave Syrup
75ml Water
15ml Malibu Rum
15ml Tequila
15ml Dry Vermouth
Start by adding all the ingredients to a shaker. Dry shake to mix the liquid. Line a fine-mesh sieve with a coffee filter and strain the mixture until the liquid runs clear.
Once you have achieved the desired clarification, you can start making the drink. Pour 90ml of the clarified mixture into a mixing glass, then add the tequila, rum, and dry vermouth. Add ice and stir until chilled. Serve in a Nick and Nora glass and garnish with a slice of Queso de Bola.
Tasting notes:
It is a light yet velvety cocktail with tropical notes that are sweet, nutty, and creamy, harmoniously paired with the bite of Queso de Bola.
Special thanks to Dr. Wine BGC for the shoot location.
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