Photo by Star Sabroso
A drink for the everyday Juan, this refreshing cocktail brings together the fragrant, sweet, and tangy flavors of calamansi and dalandan. Not as sour as a lemon and not as sweet as an orange navel, this simple yet dangerously addicting cocktail is an easy-to-make highball, perfect for those last-minute celebrations and casual get-togethers. The Tultul salt, a unique artisanal salt from Guimaras, is traditionally made using seawater, driftwood ashes, and clay, imparting a burst of umami to the drink.
Watch the video below for the recipe:
Ingredients:
60 ml Cordial
30 ml Lemongrass-Infused Vodka
Coarse Ice
Soda Water

How to make the calamansi and dalandan cordial:
30 ml Calamansi
30 ml Dalandan
60 ml Simple Syrup
1 mg Tultul Salt
1 mg Malic Acid
To make the cordial, combine fresh calamansi and dalandan juice in a mixing glass, add simple syrup, and stir well. Add Tultul salt and malic acid, ensuring they fully dissolve, and blend into the mixture. Taste the cordial and adjust the sweetness or acidity as desired. Once satisfied with the flavor, pour the cordial into a clean bottle or jar, seal it tightly, and refrigerate.
Directions:
In a highball glass, add the cordial and the lemongrass-infused vodka. Fill up the glass with coarse ice. Top up the drink with soda water. Garnish a fresh lemongrass stalk. Grate some Tultul salt before serving.
Tasting Notes:
Enjoy the refreshing tang of this citrus cocktail that uses the local Dalandan and Calamansi fruit. The sourness is balanced with the sweetness of simple syrup and highlighted by the pinch of Tultul salt.
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