Cocktail culture in the Philippines has evolved by leaps and bounds in the past several years. What was once considered a cheap way to get tipsy has now transformed into a platform where bartenders can showcase their creativity to guests who are eager to try new combinations of flavors and textures.
However, this experience could be amplified further by pairing the drink with the right type of food which could enhance specific notes of both the cocktail and the base spirit used.
This was on full display during the cocktail and food pairing hosted by American rye whiskey brand Sagamore held at Spritz Bar in Makati. Guests were treated to a 4-course drink and food pairing which aimed to highlight the different notes found in the whiskey.
The pairing started with a twist on a classic highball. Here, Spritz bartender Kay created a St. Germain highball using the French elderflower-based liqueur to provide a fruity base for the grassy notes found in the Sagamore whisky. This was paired with fresh oyster with a Sagamore Brown Butter and Ikura along with a peppery micro-green for garnish, as well as a light king oyster mushroom with a house-made aioli.
The first course featured lighter flavors which whet the palate for the bolder combinations that followed.
The next pairing was a Burnt Sugar Old-Fashioned. Here, banana-infused Sagamore rye served as the base of the cocktail, while burnt brown sugar was used to temper the sweetness with its charred notes. This was paired with a roasted capsicum pasta salad which used the whiskey as part of the vinaigrette. This pairing was all about doubling down on the char notes found in Sagamore which is drawn out of the oak barrels as the whisky ages.
The third course threaded the fine line of balance due to it being a savory cocktail. For this pairing, the highlight was fully on the Chinatown Manhattan with the accompanying Steak Sando serving as the support. The use of an Asian-style chili oil spritz on the glassware resulted in a nose that was eerily reminiscent of the streetside siomai stalls found all over the metro. However, drinking the cocktail itself showed a well-balanced classic Manhattan with a hint of heat at the back. Pitted olives were used instead of the standard maraschino cherry to double down on the savory notes.
The pairing ended with a Kyoho Whisky Sour paired with a Nama-style chocolate infused with Sagamore Whisky. The use of a Kyoho Honey added a fruity sweetness with berry notes to the Whisky Sour, which cut through the rich chocolate.
A good cocktail is a treat on its own, but if one goes that extra step and pairs it with a bite that synergizes with the notes of the drink, the combination elevates the experience further. The Sagamore pairing session showed that cocktails and food can be 2 sides of the same coin that work together to create an experience that is greater than the sum of its parts.
