I think it’s safe to say that most people in Metro Manila are fearing the dreaded carmageddon, a term we’ve come up with to make light of the fact that our notorious traffic situation (especially during the days leading up to Christmas) is one of the worst in the world.
That said, during the rush hour, most people I know would prefer to just stay put and wait out the traffic.
While waiting around may seem boring, there are many ways to enjoy the situation… But as I am primarily an alcohol professional (or some may jokingly say “professional alcoholic”), I prefer to while the time with some libations in a pretty ambiance.
I personally enjoy hanging out in one of Shangri-La at the Fort’s bars or restaurants (Raging Bull gets extra points for me because of the delicious steak, an out of this world interpretation of pavlova, and their table lights are portable enough to guarantee Instagram-worthy photos without filters) for a cocktail or two by talented mixologist Ulysse Jonneaud, who we’ve featured on the blog before.
For the holidays, he is offering up Christmas-themed cocktails (and a mocktail):
left to right: Sparkles, Ramos Fizz, and Christmas Flip
Santa Claus Iced Tea
Santa Claus Iced Tea
A festive red concoction (which my husband liked, as he was nursing a hangover and tried* to shy away from alcohol the night we went to the restaurant) with redberry purée, Moroccan mint syrup, rosehip, and hibiscus tea
Ramos Fizz
Because we don’t get snow in our tropical archipelago (boo), a nice way to still have a white Christmas could be through this yummy, snowy looking, gin-based cocktail.
Sparkles
Who doesn’t want sparkles for the holidays (I feel glitter haters cringing)? This beverage is made out of (what I suspect to be Islay, but I hope I could get Ulysse to confirm this one!) whisky, honey, rosemary, and “liquid gold” prosecco. As my husband loves smoky whisky, he happily sequestered this one for the evening (*so much for laying off the alcohol).
Christmas Flip
I flipped over (see what I did there?) over this homage to a cognac. Pro tip: I enjoyed this creamy cognac-based baby after I used the cinnamon stick as a stirrer and let it soak there.
Pinay Colada
Pinay Colada
I had to save this one for last because it was so rich and very fitting as a dessert cocktail. This cold (colder? We really don’t go below 18°C in this country) weather interpretation of a summer drink was the perfect way to finish a Raging Bull dinner.
These cocktails are available until 1 January 2018 in all of Shangri-La at the Fort restaurants, so guests can avail of them during Christmas or New Year’s Eve.
Pro tip 2: Shangri-La at the Fort is also a pretty cool place to have a holiday staycation, cocktail in hand. 😉 Cheers!
Never drink and drive.
Special thanks to Ms. Sam Gallardo and Ms. Enah Baba of Shangri-La at the Fort
