Cocktail of the Month: Filipino Christmas
By • December 6, 2023 0 1654
Western adventurers looking for a jovial Christmas escape often overlook Asian destinations due to cultural and religious differences. For the majority of people in the Far East, December 25th is just another day on the calendar.
However, this changes drastically when you get to the Philippines. Christianity is the majority faith of up to 90 percent of the population with the overwhelming majority being Catholic. In fact, with celebrations starting in September and continuing until the feast of the Three Kings in January, Filipinos might be the most Christmas-crazy people in the world.
In addition to religious practices, such as nativity scenes and mass, you’ll find Western customs such as Santa Claus, Christmas trees, caroling, fantastic light displays and greeting cards. They also have their own traditions, such as “parols,” bamboo poles with lighted star lanterns that symbolize the star that guided the three wise men.
For people who just can’t get enough of the holiday spirit, the Philippines offers a plenitude of celebration. Randy Rively, a D.C. area native who’s been living in Pearl of the Orient for more than 22 years, says, “Christmas starts September 1, with the “Ber” months. The seasons start to change and we have pleasant evenings in the mid-to-high 70s. I love Christmas, so having four months to celebrate is wonderful, seems less of a rush like back west. The Philippines has three seasons (jokingly), hot, wet and Christmas.”
Filipinos are also known for their love of a good party, so food and drink play an important role. Some popular cocktails during the holiday season include the fruit salad cocktail which highlights the country’s tropical bounty and the “halo halo” made from sweet red beans, jackfruit and ube (purple yam).
One cheery favorite from the states which has jumped the Pacific is eggnog which is commonly spiked with Filipinos’ preferred spirit, rum. The archipelago has a huge sugar-cane industry and if you go to any gathering where the primary objective is socializing over drinks, you’ll find rum. And following a world-wide trend, craft-distilled spirits are making a splash.
One such spirit is Don Papa, which has an elaborate marketing campaign showcasing its production on an island dubbed “Sugarlandia.” Officially known as Negros Occidental, the sugar cane is grown in volcanic soil from Mount Kanlaon which imparts depth and multi-layered flavor to the finished product.
For a divine cross-cultural tipple, Tomas Delos Reyes, Brand Ambassador for Don Papa, suggests a Pinoy twist on an American winter classic, the Manhattan. “The Don’s Festive Manhattan is a great festive holiday drink for any Filipino holiday celebration, and one of my favorite go-tos, not only because it’s delicious and easy to make, but because of the enjoyment of introducing a play on an iconic American cocktail,” he says. “It leans into the colder season with a touch of baking spices and pairs well with holiday meals and comfort food.”
Forged from cherry, orange, star anise, cinnamon, cloves, and nutmeg, this cocktail captures the season with its warmth. “Cherry liqueur and orange bitters add the necessary festive flavors, with the Don Papa Rum bringing that all-important Filipino connection to the cocktail,” Reyes added. “With tasting notes of vanilla, honey, and candied fruits, balanced by a subtle hint of citrus, the Don Papa 7-year aged rum is the perfect accompaniment.”
Although you may be a little tardy to start your Christmas merriment by the Filipino calendar, it’s never too late to enjoy a fine cocktail. Maligayang Pasko (That’s Tagalog for “Merry Christmas!”)
Don’s Festive Manhattan
- 30ml Don Papa Rum, 7-Year Aged
- 15ml spiced sweet vermouth* (see below)
- 5ml cherry liqueur
- 1 dash of Angostura bitters
- 1 Dash of orange bitters
Combine ingredients in a mixing glass and fill with ice. Stir for 15 seconds to chill down the cocktail. Strain into a chilled cocktail coupe, and zest with orange oils. Garnish with a Maraschino cherry.
*Spiced sweet vermouth
Combine one cinnamon stick, one star anise, three cloves and a pinch of nutmeg with 300ml of sweet vermouth, allow to mix together overnight. Strain off spices and store in the fridge.
