After seeing the Liquido Maestro in action during the Dine
Philippines in Ozamiz, I got to join the Liquid Chef Kalel Demetrio in a bar
hop. The aim of this “Bar Crawl” is to see Chef Kalel do his mixes again just
like what he did in Ozamiz. We used the term crawl because we are going to try
cocktail mixes Kalel is going to make and we might not walk upright afterwards.
I arrived at the Big Bad Wolf to try out the first mix. Chef
Kalel introduced a new way to appreciate Basi. Basi is a strong ginger drink
which is popular in the provinces. It was customary in the province that in
order to be a real man, you must drink basi.
Chef Kalel gave each of us a shot of Basi Spritz. Since basi
is a strong ginger drink, you can still feel how hot the drink is when it goes
down the throat. But it can be also be refreshing because it is also topped
with orange and cucumber.
Our next stop is Gorda’s.
It has a Latin American touch and I was given a shot of Horchatta Morena
which is now one of my favorites. Despite the Old Captain Rum taste, it was
delicious and refreshing and it’s really delicious. I find it also creamy as it
also affects other senses as well since it is also aromatic.
After the Horchatta Morena, I am now introduced to the El
Ecuador de Margarita. It is quite unique since it uses a half watermelon. It is intended to be shared by using straws
which is also fun to drink and it is very refreshing not only because of the
watermelon but also with lots of ice.
Our next stop is the organic café Green Pastures. This is
where Chef Kalel was last employed before he became a consultant. He recalls
that he scouts farms to make sure they are using organic method in their
products. This discipline stayed with Chef Kalel as he scouts ingredients for
mixes. In Green Pastures, Chef Kalel created an original drink Gayuma which is
a Tagalog term for love potion. Although it won’t make the drinker bewitched,
don’t be fooled with the presentation because it has lambanog or coconut wine
which is another strong drink in the province. I am glad I am not tipsy yet.
In our last stop, we went to 2020/XXXX which is my new
favorite bar establishment. The bar’s atmosphere followed its pattern to the
days of Penguin Café where journalists, writers and theater actors used to hang
out. The place also showcased artwork which is also for sale to support the
artists. 2020 promotes locally produced drinks like the Barik lambanog which
Chef Kalel also developed.
After having a shot of Barik on the rocks, we ended the
night with another creation of Chef Kalel: The Querida. In Spain, the term
querida is referred to the one you love, but in this country; it diverted and
became synonymous to extramarital affair.
Chef Kalel uses named it querida for its original meaning.
The love of a querida is also sexy and in drinking lambanog can also be sexy
because it is the base alcohol of the mix. After Chef Kalel is finishing the
mixes with the presentation, he torched the basil leaf on top. The drink is
indeed sexy and it also compliments with the pomelo.
I am glad I am still on my feet after these drinks because I
am on my way to watch a movie afterwards.
Catch the Liquido Maestro does his magic with his cocktail drinks at
Madrid Fusion this Saturday the April 8th at SMX Convention Center
in Mall Of Asia Complex. Most of the alcohol content and mixes used by Chef Kalel are from Distillera and Locally not because he is their brand endorser but this is part of Chef Kalel's advocacy to support locally produced products by our own farmers.
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