Pili Island Crunch | Catanduanes

  • Nov
  • 8

Tanduay Cocktail Culture: Catanduanes

Standing on its own or accompanying a dish, the perfect cocktail is a versatile and welcome addition to any food trip. GRID x Tanduay: Cocktail Culture is a series following mixologist Dondz Bolante around the Philippines as he crafts cocktails inspired by the flavors of the archipelago.

Off the eastern coast of the Bicol Peninsula lies the adventure-filled island province of Catanduanes. It’s been dubbed the “Land of the Howling Winds” for its location, sitting right in the path of most tropical cyclones from the Pacific Ocean. The howling winds have yet to discourage the intrepid traveler, though. Amid vast stretches of rolling hills, hidden coves and lagoons, world-class surf, and islands to hop and trek through, you’ll need to set aside some downtime to catch your breath.

For his next trick, Tanduay mixologist Dondz Bolante serves up a cocktail to calm the nerves for the in-between moments. The province is endowed with an abundance of pili nuts, naturally the main ingredient in this Catanduanes-inspired drink. Pili’s sweet, caramelized character is embellished by the fruitiness of lemon and orange, then brought to a smooth finish by the creaminess of shaken egg white. A sprinkling of crushed pili nuts adds a textured layer of crunch to your drink experience.

Pili Island Crunch

50 ml Tanduay dark rum
15 ml fresh orange juice
15 ml fresh lemon juice
20 ml simple syrup
1 egg white
8 pcs pili nut, muddled
crushed pili nuts for garnish

How To Mix:
Combine all ingredients into a shaker tin, then shake with ice. Strain mixture into a coupe glass and garnish with crushed pili nuts.

Sip and enjoy!

Production Designer: Trinka Gonzales
Producer: Bocs Lina
Photographer: Mike Dee