The Nomadic Cocktail Odyssey Series at MO Bar goes to The Philippines in October

MO Bar at Mandarin Oriental Singapore has launched a series of the Nomadic Cocktail Odyssey in July featuring a different country each month. It kicked off with Hong Kong in July and last month was South Korea. For October, the Philippines takes the limelight for the third edition of the series. Mabuhay!

Participating bars featured in the Philippines series include Agimat, Skye and The Curator. That’s a total of six different cocktails to enjoy. Each is priced at S$22++.

Ervincent Demetrio of Agimat has created two cocktails with Ube (yam). The Ubest I Ever Had in a tall martini glass contains bourbon, ube cream, liqueur and coconut rum with coconut flakes on the glass to give added texture and flavour. The Ube Cream Mudslide joins the Ubest I Ever Had as a dessert and cocktail combined. It contains dark rum, ube cream liqueur, coconut, milk and brown sugar.

The S & T and Bitter and Sweet are creations of David Ong of The Curator Coffee & Cocktails and OTO. Clarified tomato is added to vodka, sparkling wine and celery bitters for the Bitter and Sweet cocktail which was amazing. A juxtaposition of bitter and sweet and yet not overly sweet. The base of S&T is Arc Botanical Gin, a citrus-forward gin with 28 botanicals including locally sourced pomelos, Benguet pine buds, fresh mangoes and oranges. The gin is added to strawberry cordial and soda.

MO Bar Nomadic Cocktail Odyssey Philippines October 2021  - Hagen & Long Time, Pamela
Hagen Long Time Pamela

Aldrin Ivan Ancheta of Sky Manila has created Hagen which is served with an orange peel in the shape of a fish. Too cute. It contains Cognac VSOP, Cynar, PX Sherry, black walnut, plum and bitters. The Long Time, Pamela is made of Widges Gin, watermelon cordial, grapefruit and lemon oleo with soda. Refreshing just like a highball.

Don’t miss out on the Philippine edition of the Nomadic Collective Odyssey at MO Bar before the end of October.

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Middle aged curious individual trying to find a balance in keeping healthy and finding joy keeping fit. Because trying new food and drink is part of the work.


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