Atchara with inihaw I Photo by Star Sabroso
You don’t often encounter cocktail degustation menus in bars because, while they can provide an exceptional experience, they demand a significant investment in resources, training, and meticulous planning. With current trends leaning towards casual atmospheres and faster service, it’s a challenge to implement such a concept. Moreover, not everyone is inclined to try a cocktail tasting menu, especially in the Philippines and particularly in bustling bar-hopping destinations like Poblacion.
Watch the video below for a sneak peek:
That said, Bizarre bar truly lives up to its name—it’s a unique find in Pobla, yet its offerings are anything but bizarre. Just like bars that focus solely on savory cocktails, I always admire those who center their menu around a tasting experience. It takes courage to prioritize a focused approach in a market that often favors quick and easy selections.
Located at the corner of Algier and Jacobo in Poblacion, Makati, Bizarre is right above its casual sister venue, B House Cafe & Lounge, where drinks are served on tap and offers all-day dining. The bar is co-founded and led by seasoned bartender Ian Libang, who has worked in top bars in Manila and represented the Philippines in numerous bartending competitions. The kitchen is led by chef Kel Zaguirre, known for his innovative approach to Filipino and fusion cuisine, and recognized for his work at popular restaurants Locavore, VBQ, and Poke-Poke.
The Bizarre is a cocktail bar centered on storytelling about Filipino culture through fine drinking. It is an immersive experience where you can learn so much about Filipino culinary heritage, whether you are a foreigner or even a local. Here, 25 guests can enjoy a two-hour experience featuring a selection of small bites and drink pairings (PHP4,880 for five cocktails and five filling bites), highlighting Filipino culinary techniques, underrated ingredients, and heritage stories that are nostalgic and personal to The Bizarre’s bar team.
The venue features a modern minimalist interior in tones of black, red, white, and gray, often highlighted by whimsical elements such as the Naughty Boy Lamp with an exposed penis. Taking center stage is the bar, which serves as the main focal point of the space, especially when Ian and his team deliver the degustation storytelling. The venue accommodates 25 guests, offering 10 seats at the bar and additional seating at dining tables.
The first series of their menu revolves around ‘roots’ spotlighting flavors, ingredients, and traditions commonly found in Filipino cuisine. “Think of your regular Filipino household ingredients, such as patis (fish sauce), toyo (soy sauce), calamansi, and niyog (coconut), and this is where we take our inspiration and build the whole cocktail program,” explains Ian. “When guests walk in, we play the song Pan De Sal Sa Umaga (a song named after a staple salt bread commonly eaten in the Philippines for breakfast). Our music playlist is very local, as we want people to feel the Filipino culture the moment they step foot in our establishment,” shares Ian.
Instead of a welcome drink, they provide their guests with an appetizer to start, Queso, a serving of cheese bread with quesong puti (white cheese made from unskimmed carabao milk and salt curdled with vinegar), and drops of calamansi. Followed by a series of mouthwatering pairings. The five-course menu features pairings that highlight Filipino cuisine with innovative twists. It begins with Atchara—one of our favorites and a menu highlight—inspired by pickled papaya, a classic Filipino side dish commonly served with fried food. The drink is a twist to an Aperol spritz, a low ABV savory drink that opens your palate, filled with flavors of cold-distilled strawberry, fermented green tomatoes, and papaya, served with ripe papaya and orange jello. This course is served with three grilled meat skewers: inasal-style (Filipino grilled chicken dish which originated in Bacolod) freshly butchered chicken with peanut sauce, Wagyu tenderloin, and Iberico tenderloin glazed with Filipino-style BBQ sauce made from locally sourced beef from Bukidnon and Kurobuta pork from Lipa, Batangas.
Another standout pairing is the third course, titled Binhi (meaning seed), which features a rich concoction of blended whisky, miso, corn milk, rice wine, artichoke liqueur, and chocolate bitters, garnished with edible soil in a cone made from powdered glutinous rice flour and clarified butter cacao. The drink is like a creamy whisky sour without lemon juice, with the sourness coming from the rice wine. It is served alongside Kinunot, a contemporary twist on a popular Bicol dish that features a creamy coconut milk base, presented as an oxtail pie with shrimp paste sauce. The final serving is called Ampaw (Puffed Grain), inspired by Ian’s fond memories of his mother making puffed rice treats during his childhood from the rolled leftover rice that resulted from the burnt or toasted grains at the bottom of the pan. The drink is a clarified whisky sour crafted with bourbon and infused with Indonesian and Philippine cinnamon, served over a toasted puff rice sorbet.
Drinking five cocktails may seem like a tall order, but Ian assures that his cocktail program is designed for customers to savor the flavor experience rather than simply feel inebriated. While walk-ins may find it challenging to secure a spot for the tasting menu, those eager to visit the bar can still find a seat. If they cannot indulge in the five-course experience, they can enjoy the unspoken menu—a nostalgic flavor journey inspired by the ’90s. This offering features familiar tastes and drinks but with contemporary twists, including samalamig (jelly coolers), gin pom, pandan macapuno, and desserts like graham cake and kape at pandesal. Guests have the option to order cocktails à la carte or opt for a four-course progressive menu for just PHP2,100.
The last time I experienced one of Ian’s cocktails was when I judged him during the first Philippine Leg of the Campari Bartender Competition in 2019. He took home the Philippine title with his winning drink, Nitro Ta-Tu, and represented the country in the global finals in Milan, Italy. Fast forward six years, and I find myself at his newly opened degustation bar in Poblacion, filled with pride at how far Ian has come—not only in his approach to mixology but also in his commitment to celebrating Filipino culture in his new establishment. While a lot of bars in Manila now are finally embracing their Filipino roots through the ingredients and their approach to mixology, the storytelling and learning experience are often diluted in menus. An experience like that at Bizarre requires a slow-paced environment where guests can freely engage in conversation and come for the purpose of flavor exploration. It’s bold to offer a menu like this in a bar, especially for businesses that need volume and profits, but it’s certainly time for someone to do it in Manila. This venue is perfect for bringing dates and sparking icebreaker conversations, entertaining out-of-town guests or clients who want to experience Filipino culture through drinks, or simply treating yourself to a memorable night out.
Bizarre is located at 5925 Algier Street, corner of Jacobo Street, Poblacion, and is open from Tuesday to Saturday, starting at 7pm. Book a reservation at thebizarrebar.com or slide into their DMs @thebizarreph on Instagram.
Follow DrinkCollectiv on Facebook, Instagram, TikTok, and YouTube for more drink news and all the latest sips and tips!
