Dulce y Picante

  • Bartender
    Kim Bernardo
  • Instagram
    mikbernardo21
  • Bar
    The Lounge, New World Manila Bay Hotel
  • Location
    Manila, Philippines

Ingredients

  • 45ml Brockmans Gin
  • 30ml Peach schnapps
  • 30ml Coastal Ridge Riesling
  • 20ml Infused Labuyo Syrup
  • 5ml Da Vinci Pomegranate Grenadine

Method

  1. Chill the glass
  2. Combine all ingredients in a bar mixing glass
  3. Stir 20 times
  4. Strain then pour in the chalice glass
  5. Garnish with labuyo (Philippine local chilli) with a cocktail pick
  6. Add mint leaves for garnish
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