Bar Flora’s new cocktail menu I Photo by Star Sabroso
Quezon City in Metro Manila is really elevating its drinking scene, with a slew of bars that have already paved the way for serious cocktail offerings in this side of town. With a few new additions this season, QC is poised to become the next hub for exceptional cocktails in the city.
One of the bars here with an excellent drinks program is ReCraft, helmed by beverage director Cedric Mendoza, formerly of Singapore’s award-winning bar, Manhattan. In 2024, they relocated from F7 Rallos to a cozy new spot at 39 Scout Tobias, while still maintaining the hospitality group’s gin and tea-focused bar, Bar.Flora, which opened in 2023, and has already gained a steady following among cocktail enthusiasts.
This season has been busy for the group, starting with the opening of a new, intimate wine bar, Matador, located just across from Bar.Flora (in the former ReCraft space) in April. This May, Bar.Flora unveiled its new Volume 3 cocktail menu, featuring fresh and innovative floral-inspired creations.
So, if you’re an imbiber looking for new offerings, head to this side of town to experience the latest additions.
Unwind with a Glass of Wine and Sake at Matador
Looking for a spot to impress on date night or seal a deal? Matador might just be your new go-to. Open in soft launch mode with plans for an official debut in June, this place offers a clean, modern design—terracotta hues, a quartz-lit bar, and a colorful bull painting that says, “I’ve got style, but I won’t bore you with it.”
Seats are limited, so DM @matadorwine on Instagram to lock yours down. This is grown-up drinking: wines by the glass or bottle from over 100 labels—spanning New and Old World regions—divided into three categories. Tradition (PHP390/glass) covers the classics, varietals, and regionally driven. Courage (PHP490) offers bold, offbeat picks.
Artistry (PHP590) features artisanal, boutique wines and bottles from family-owned wineries. Sake is also on offer—90ml for PHP780 or 180ml for PHP1,480—house pours of Junmai, Ginjo, Daiginjo. They don’t have a sommelier, but their general manager Iza Juano, who previously worked at top F&B venues in Singapore, handpicks their selections. She’s also the managing partner of both Matador and Bar.Flora.
Food-wise, think more tapas than heavy bites. Expect Spanish-Japanese fusion snacks like Pan Con Tomate y Serrano (PHP420), Shitake Croquetas (PHP380), Negra Temaki (PHP480), and Sakura Ebi Udon, with more dishes to come before the grand opening. Ten options now, but the menu will expand.
It’s a low-key spot with a big attitude—perfect for those who want to keep dinner simple but the vibe elevated.
Matador is located at 2/F, F7 Building, 49 Scout Rallos, and is open from 6pm to 1am, Wednesdays through Sundays. Follow them on Instagram via @matadorwine.
Sip the Blooms at Bar.Flora
For a fun night out with your friends, head over to Bar.Flora. Whether you’re snapping the bartender’s floral resin bar for the ‘Gram or cozying up in one of their booths or small tables, it’s a space that invites conversation and clinks.
Since opening, Bar.Flora has changed its menu a few times, but tea and gin remain the DNA of everything they do. This May, they launched their Volume 3 cocktail menu, a floral-heavy lineup that’s as much a feast for the eyes as it is for the palate. Inspired by the blooms of each season, the cocktails are divided into spring, summer, autumn, and winter, with categories for tea-tails (PHP340), light and refreshing drinks (PHP490), and spirit-forward options (PHP490).
The menu itself is a work of art—presented in a large paper-cut design by a local artist, each page reveals vibrant blooms associated with each season. There are 12 drinks in total, each beautifully garnished. It’s so pretty that you’re going to want to stare at it.
Highlights include the Blooming Boba, a mocktail with juniper, chrysanthemum, peppermint, and spices, topped with tonic and homemade bobas—fresh, floral, and refreshing. For a topical flavor, try the Guantanamera—Sui Gin and Nikka Coffey Vodka blended with genmaicha, guava, citrus, and green apple soda. It’s long, light, and dangerously easy to drink.
If you want to punch it up, go for Bruce Spring Sting—a savory, fruity riff on a Bee’s Knees with gin, pineapple rum, oolong, tea pollen, and a umami tincture made with togarashi, miso, and nori. For bitter but bright, there’s Mockingbird, made with Tarsier Khao San Gin, spiced cranberry, Branca Menta, Rinomato L’Aperitivo Deciso, and Gunpowder tea, served with egg chocolates nestled in crispy shredded phyllo pastry—yep, the ones inside the viral chocolates from Dubai.
For those craving something spirit-forward, the Campfire Negroni hits all the right notes. Made with Cruxland White Kalahari Truffle Gin, Braulio vermouth, and cocoa bitters, it’s cold on the outside but topped with a hot, nutty foam that’s as surprising as it is satisfying.
Bar.Flora is open Tuesdays to Saturdays, from 6pm til’ late at 2/F F7 Rallos, Scout Rallos Street, Laging Handa, Quezon City. Those who want to enjoy their tea bar and join engaging workshops, can visit the bar from 3pm to 5.30pm. Follow them on Instagram via @floraginbar.
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