Cocktail of the Month: The Bob Marley

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Bob Marley (1945-1981)

Aaaahhhhh! I let out a deep sigh as I leaned back in the cushy, raised lounge chair which served as a barstool at One-Eyed Jack’s, the newest bar-restaurant in Moalboal, a lazy beach town on the west side of Cebu island in the Philippines. I spent the entire day diving, watched a vibrant sunset and now I was eager to enjoy an evening cocktail.

Before I had the chance to talk to a bartender, my eyes were immediately drawn upwards to the drink list scratched onto chalkboards above the bar. Being a spirits writer, my eyes are always on the lookout for a cocktail menu, but this seemed a little too easy to spot. As it turns out, it was. After meeting the owner, Wayne Bruey, I discovered that the menu was specifically positioned to be in direct eye contact with customers lazing about on the comfy chairs. This is my kind of bar, I decided.

While many of the selections were geared towards the “party hardy” crowd, I found a few gems. I quickly found out that the positioning of the recliners and overhead menu was not the only visual trick in this joint. Colorful layered drinks appeared to be their specialty.

Take for example, the reggae-inspired Bob Marley, a tricolored offering that mimicked the hues of the Rastafarian flag. I watched as bartender Jocel Dionaldo carefully layered this creation with red, orange then green. After sipping one of these tipples, it was easy to determine that the red came from grenadine and the yellow was fresh fruit juice. But the green had me perplexed. I detected notes of candied orange and an oaky vanilla vibe, but I couldn’t pinpoint it. The flavor didn’t match any green liqueurs that I was familiar with, plus this drink packed a kick, so I ascertained there was some type of hard liquor.

I soon learned that the jungle-green layer was created from the mahogany color of barrel-aged rum blended with bright blue curacao. Being a rum lover, I was intrigued by the local Philippine rum, Tanduay. Their 5-year dark offering had the typical dark sugary and mature flavor, but it finished with slightly nutty and smoky notes.

Another visual trick was the Shark Bite. On an island catering to divers and famous for its population of whale and thresher sharks, a shark bite may be the last thing a visitor wants to experience, but at Jack’s it was a pleasurable experience.

This drink had an added bit of showmanship. It was forged by inverting a shot glass of vibrant grenadine in a tumbler, then filling the glass to the brim with ocean-blue curacao. For the performance, Wayne carefully removed the inverted shot glass, allowing the grenadine to mingle with the curacao, creating the illusion of blood seeping into the sea.

The other peculiar drink that caught my taste buds was the Duck Fart. I never got a good explanation for the name, but it featured a layered combination of Kahlua, Baileys Irish Cream and Jack Daniels. It had a sweet coffee shop smell but with lingering scents of a whiskey bar. Truly an international effort (Mexico, Ireland and USA), this concoction started off with a strong bourbon smack that was followed by the mellow notes of the coffee and cream liqueurs.

During my weeklong holiday, I managed to make it through the cocktail list, all the while enjoying the local brew, San Miguel. With live music and tasty American comfort food, like chilidogs, tacos and massive plates of fish and chips, One-Eyed Jack’s offers a bit of home for a westerner living (or vacationing) in the Philippines. Wayne hails from Austin, Texas, and he compared the people of Cebu with his crowd from Texas. “Like Austin,” he said, “The locals here love to sing and have fun and enjoy life.” And I certainly found a lot to enjoy at this rustic seashore spot.

The Bob Marley

1 part grenadine (Stirrings or homemade preferred)

1 part orange juice

1 part aged rum (I prefer Flor de Cana) mixed with blue curacao to form a green color

1. Pour the grenadine into the bottom of a narrow liqueur glass.
2. Using a spoon, gently touch the bottom layer and slowly pour the juice over to form the next layer.
3. Repeat the second step using the rum-curacao mixture.

If done correctly, this will form a layered cocktail.

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