Tanduay Puts the Spotlight on Flavor and Creativity in These Tiki Cocktail Recipes

Just in time for Halloween and the holidays, Tanduay is sharing the standout recipes from its Tanduay Tiki Cocktail Book that are perfect for any party.

Written in collaboration with renowned tiki mixologist and San Francisco Chronicle Bar Star Daniel “Doc” Parks, the book reimagines the world of tropical cocktails by blending Polynesian pop with Filipino flair featuring the various award-winning rums of Tanduay.

“The cocktail recipes featured in the book are a testament to Tanduay’s place in the current cocktail movement as well as a toast to the Philippines’ vibrant culture,” said Roy Kristoffer Sumang, International Business Development Manager of Tanduay.

The recipes highlight the flavor of Tanduay’s various rums and likewise showcase the many creative ways they can be enjoyed. Among the cocktails from the book are these four flavor-packed creations that fuse world-class technique with local inspiration.

Here Lies Love

Ingredients

1 1⁄2 oz Tanduay Asian Rum Silver

3⁄4 oz Junmai Ginjo Sake

1 1⁄2 oz Rice Milk

1⁄4 oz Lychee Liqueur

1⁄3 oz Cinnamon Syrup

Garnish: Skewered Lychee and Orchid

Glassware: Martini Glass

Method

1. Combine all ingredients in a mixing glass. Stir with cracked ice.

2. Pour into chilled glass then garnish with skewered lychee and orchid.

Rum Monkey

Ingredients

3⁄4 oz Tanduay Asian Rum Gold

11⁄2 oz Tanduay Double Rum

1⁄2 oz Boracay Ube-Coconut Rum

1⁄2 oz Pineapple Juice

1⁄2 oz Orange Juice

1⁄2 oz Passionola Syrup

1⁄2 oz Cinnamon Syrup

1⁄3 Whole Banana

1 Whole Egg

Garnish: Plantain Chips, Cinnamon Stick, Orchid

Glassware: Coconut Mug

Method

1. Combine all ingredients in blender with a scoop of crushed ice and blend for 30 seconds.

2. Pour into mug then garnish with plantain chips, cinnamon stick and orchid.

South Seas Cooler

Ingredients

2 oz Tanduay Asian Rum Silver

1⁄2 oz Calamansi Syrup

1⁄2 oz Mango Syrup

3⁄4 oz Lime Juice

1 tbsp Mango Sorbet

Garnish: Orchid, Lime Wheel, Mango Sorbet and Black Sea Salt

Glassware: Footed Rocks Glass

Method

1. Blend all ingredients with crushed ice until smooth and icy.

2. Pour in glass.

3. Top with lime wheel, mango sorbet, a pinch of black sea salt and paper parasol.

Ensaymada de Noche

Ingredients

2 oz Tanduay Double Rum

4 oz Coffee

Sweet Cheese Foam Float*

Garnish: Coffee Beans

Glassware: Footed Irish Coffee Glass

Method

1. Warm drinking glass with hot water, then dump water out.

2. Add Tanduay Double Rum.

3. Add coffee.

4. Float with sweet cheese foam.

5. Garnish with Coffee Beans.

How to Make Sweet Cheese Foam Float

1. Cut 4 oz plain cream cheese into pieces and whip with 1/4 cup sugar (more or less to taste) in a stand mixer with a whisk attachment.

2. Once this is blended add in the 1/2 cup whipping cream and beat until medium peaks form.

3. Add 1/3 to 1/2 cup 2% milk in to thin the mixture a bit, and continue to whip.

4. Finish by adding a pinch of sea salt to the mixture and gently folding it in with a spatula. The consistency should be like a pourable Cool Whip/whipped cream.

“Each of these recipes highlights the versatility of Tanduay’s premium rums, which are all made using only quality ingredients sourced from our very own country. We invite everyone to try them out and even personalize them according to your taste,” Sumang said.

The Tanduay rums used in the featured recipes above can be purchased via www.shots.ph and leading liquor stores and supermarkets nationwide. Tanduay products are also available on Shopee and Lazada.