‘Sinigang,’ but make it a cocktail
In time for the wet weather, aspiring bartender Mark John Jaybriel DJ Buenviaje, 23, captures the warmth of Filipino culture in his original sinigang-inspired cocktail.
Dubbed Marka, this homage to the classic and all-time Pinoy favorite sour soup is ideal for those who wish to explore a more exhilarating experience. This concoction encapsulates the smoothness of whiskey infused with the vibrant essence of tamarind liqueur and the zesty kick of grapefruit.
He recommended a garnish of dehydrated and powdered shrimp head or skin to add unique depth and texture. Marka was hailed as one of the top 30 entries at the Make Your Mark Bartending Competition Philippines.
This is the latest addition to the growing accolades of Buenviaje, who is taking up International Hospitality Management, also known as Vatel Manila, at the De La Salle-College of Saint Benilde.
Marka Liqueur:
- 45 ml Maker’s Mark
- 22.5 ml Tamarind Liqueur
- 15 ml grapefruit lemon juice mix
- 2 dashes Angostura Bitters
- 1 dash saline solution
Tamarind cordial:
- 100 g tamarind, remove seed
- 50 g brown sugar
- 70 ml water
- 20 ml vodka
- Pinch of salt
Garnish: Salt, tajin, dehydrated shrimp head or skin for the rim
Ginger or mango leather
For the tamarind cordial: Mix the tamarind fruit, sugar, water, vodka and a pinch of salt. Blend and strain.
For the grapefruit lemon juice mix, combine 1:1 ratio for both juices. For the dehydrated shrimp head or skin: Prepare freshly peeled shrimp skin from sinigang na hipon. Dehydrate it for eight hours. Throw it in a blender to get a smooth texture.
In a mixing glass, pour the Makers Mark, the tamarind cordial, grapefruit lemon juice, two dashes of Angostura bitters, and two drops of saline solution. Add ice and stir.
Garnish a Nick and Nora glass with the dehydrated shrimp and ginger or mango leather. Pour the cocktail. Serve.
