Sun is out and it’s the perfect season to get the most out of your revenge travels and hangouts with friends and family. On top of that, March also celebrates National Cocktail Day which gives us enough reason to take pleasure in refreshing cocktails and take a break from the hustle and bustle.
Whether on a sandy beach or in the comfort of your home, you can celebrate this day on your own! Remy Martin Philippines’ Brand Ambassador and top-notch bartender Kate Osmillo, along with top mixologists—Larry Lloyd Andrada of OTO, Ralph Allen Santos of The Spirit Library, Sciemon Maquirang of The Curator Coffee & Cocktails, and Kevin Jerrold Corales of Southbank Cafe + Lounge—presents fresh and unique mixes made with crisp and rich spirits and, most importantly, beginner-friendly.
Surprise your friends and family with this unique and exquisite cocktail that looks luxurious but is very easy to make. This rich cocktail is made by adding 45ml Mount Gay Black Barrel, 15ml chai tea syrup, 15ml lemon, 15ml Giffard Vanilla Liqueur, 2 dashes of cacao bitters, and 3 drops of 30% saline and then shaken. Top up with cinnamon powder and serve in a rocks glass, truly a perfectly balanced cocktail.
For a more deep-flavored cocktail, The Peaty Alps made with Port Charlotte Heavily Peated is sure to surprise the palette. Created by combining 45ml of Port Charlotte Heavily Peated, 30ml Rosso Vermouth, 30ml Alpino Amaro (Braulio), and 3 dashes of Angostura bitters. This mix gives off a deep and fragrant healing potion vibe and hints of bitterness to the taster. Elevate it by garnishing it with a torched cinnamon stick.
This sweet and oaky mix made with Rémy Martin 1738 Accord Royal topped with Camomile Tea Foam is a sure fit for even the pickiest of drinkers. Made especially for the younger generation, the 1738 Accord will surely excite anyone at the party. The Side Kick is crafted by mixing 45ml of Rémy Martin 1738 Accord Royal, 20ml Cointreau, 30ml sweetened mango juice, 15ml lemon, and topped with Chamomile Tea foam and then shaken. This is best served in Nick and Nora glassware.
A cocktail for the sweet tooth infused with rich malt, a hint of chocolate, and nuttiness, the Paddy Field would be great for this favor profile. The Paddy Field is crafted by mixing 45ml of Bruichladdie, 15ml of Amontillado Sherry, 5ml of rice syrup, and 2 dashes of chocolate bitters. This is then garnished with wheat trigo and served in a rocks glass.
For a luxurious experience, the Exodus Express is, no doubt, an excellent choice to serve friends and family as the main attraction at the dining table. Exodus Express is made with 45ml St. Remy XO, 15ml cold brew concentrate, and 7.5ml passion fruit liquor, and then stirred. This cocktail is finished with a top-up of soda water and a garnish or orange peel then transferred in a highball glass for serving.
To learn more about Rémy-Cointreau and its products, visit https://www.remy-cointreau.com/en/brands/. You may also check out these products at boozy.ph and singlemalt.ph.
These cocktails were prepared by OTO’s Larry Lloyd Andrada, The Spirit Library’s Ralph Allen Santos, The Curator Coffee and Cocktails’ Sciemon Maquirang, Southbank Cafe + Lounge’s Kevin Jerrold Corales, curated by Kate Osmillo, Brand Ambassador Remy Cointreau Brands.