Posts tagged calamansi
Lahat Kasama
Lahat Kasama

Kasama • (adjective) being together adv. in company with, along with

I was thrilled when this brand reached out to me last year, Kasamarum is a 7 year blended rum from my home country, The Philippines. So naturally, when the distribution reached SC, I couldn’t wait to sample it (thanks to the kind folks at Kasama).

The rum itself is naturally sweet from sugar cane and figured it would be perfect in a spin on a Daiquiri that I’m calling “LAHAT KASAMA” which translates to “we’re all together” in Tagalog. This rendition is made with fresh calamansi juice which is near and dear to my heart (since I am Filipino and all). If you haven’t had calamansi, I describe it as a cross between a bitter orange, lemon and yuzu - its amazing in cocktail and wish it was more mainstream. Cheers y’all.

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Cocktails, Whiskey, RumMiguel Buencaminococktail, shaken, calamansiComment
Ube Daiquiri
Ube Daiquiri

Another Filipino-inspired recipe for your feed 🇵🇭

Daiquiris have a special place in my heart, but not as much as the flavors of ube and calamansi. These two ingredients are staples in Filipino culture. When I was growing up in the Philippines, the go-to citrus wasn’t lemon or lime, it was calamansi. If you havent had it before, think of it as a cross between an orange, kumquat, and lime. Heavily citrusy with a sour back-end. Together with an Agricole from my friends at @highwirechs and a funky Jamaican rum from @hampdenestaterum - this recipe was a winner. Hope you enjoy it as much as I did.

Cheers y’all.

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Cocktails, RumMiguel Buencaminococktail, Aperol, daiquiri, calamansi, ube, filipino, shakenComment
Konbanwa (こんばんは)
Konbanwa (こんばんは)

Consider this your rainy-day cocktail recipe ☔️🥃

A little backstory on this one, I received a unique ingredient from my friends at stgeorgespirits - an Umeshu liqueur. Traditionally Umeshu is created by steeping Japanese plums in shochu and sugar and it produces a fruity, sweet and slightly tart flavor that is just perfect for sipping or in a cocktail. Now, this bottle is discontinued so I’ve been savoring every last drop.

I wanted to make a recipe that would be as unique as the liqueur and had the idea to pair Saint George’s Baller Single Malt with a sweet soy syrup (this is more sweet with a touch of savory from soy), the cocktail is brightened up with a bit of calamansi just to round out the flavors, creating a drink that is a little sweet, fruity, savory with a hint of citrus tartness. I wish I could say this would be easy to recreate as I realize these ingredients are not something very common in one’s pantry, but if you get a chance, try this out one out.

Cheers y’all.

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Cocktails, Negroni, Whiskey, Single MaltMiguel Buencaminococktail, bitter, liqueur, umeshu, soy, savory, umami, cherry, calamansi, stirredComment