With its expanding array of curated dining options, Manila offers a wealth of culinary experiences. One unique concept that never fully took off during the pandemic but breams with potential is cocktail-tasting menus.

The cohesive drinking experience features a series of meticulously curated cocktails served over timed seating. These concoctions are usually presented in smaller portions to account for their higher alcohol content, ensuring a balanced and enjoyable tasting journey.

For enthusiasts, this format offers the opportunity to explore a diverse range of creations in a single visit, far surpassing the limitations of traditional à la carte ordering. It not only elevates the tasting experience but also provides practical advantages for bar operators, streamlining service and highlighting their mixological expertise in a refined and controlled setting.

Cocktail tasting is somewhat of a rarity in the Philippines. One bar, however, is redefining the local drink scene with its unique fusion of Filipino heritage, innovative mixology, and bold ventures into the uncharted territory of cocktail tasting.

Nestled in the vibrant heart of Makati’s Poblacion district, Bizarre Bar recently captivated international patrons with an exclusive cocktail degustation, showcasing its exquisite creations and warm Filipino hospitality. The evening was a symphony of flavors and culture, set against the backdrop of original Filipino music.

Leading the cocktail degustation was beverage director Ian Libang, a decorated mixologist with a portfolio of international accolades. Ian’s mission is clear: transcend the ordinary by infusing local traditions and culture into every cocktail. “The whole goal for Bizarre is to do something different. We don’t just transform Filipino ingredients into a cocktail. We incorporate our local traditions and culture,” explains the mixologist. “We have a whole concept of storytelling featuring common ingredients in a Filipino kitchen, sharing to our dear guests how it is to be Filipino in a very unique and refined way.”

Ian was joined by renowned chef and Bizarre Bar founder, Mikel Zaguirre. Through his expertly crafted bar bites, Mikel, or Kelz, as his friends call him, complements the cocktails, guiding guests’ palates without overshadowing the drinks.

“The term Filipino is loosely tagged to different things like food. I would rather call our approach ‘Pinoy’ because it encapsulates the heart of our heritage rather than just our local ingredients,” says Kelz. “By building Bizarre in a Pinoy way, people will see and feel our Filipinoness through our menu. This makes us unique.”

The night’s highlight was The Roots, a five-course menu that pays homage to the rich culinary heritage of the Philippines. It began with Quezo, a tapioca snack paired with kesong puti, setting the stage for an unforgettable cocktail tasting.

The first drink, Atchara, drew inspiration from the popular Filipino sour side dish. It was a vibrant orange concoction mellowed by Aperol spritz, spices, and ripe papaya. This cocktail was paired with “Inihaw,” featuring premium-quality roasted kurobota pork, tenderloin, and chicken thigh.

Next was Sawsawan, a sour-driven treat featuring patis (fish sauce) and calamansi sorbet, quickly becoming the crowd favorite. This was complemented by Kinilaw, a flavorful dish of seasoned raw tanigue with leche de tigre and fried shallots.

Binhi shines for the main course. The malt whiskey-driven cocktail garnished with chocolate bitters was paired with a creative twist on karekare, the Kinunot, an ox-tail pie with a bagoong demi sauce, easily the standout of the evening.

Dessert was a delight with Niyog, a piña colada-esque cocktail of tequila, leche flan, and coconut, blended into tablea colada foam and torched for a delightful temperature contrast. This was paired with “Nilupak,” a cashew-coconut tart topped with pineapple and coconut cream, salted by artisanal asin tibuok from Bohol.

A fitting end to the elevated Filipino drinking and dining experience is the Ampaw. Inspired by the local deep-fried tutong (burnt rice), the celebratory toast consists of mesoyi and ampaw sorbet in milk-washed bourbon.

“I’ve experienced Filipino cuisine in many restaurants, both modern and authentic, but Bizarre Bar’s creative presentation of local flavors and ingredients is truly unique,” says Yukari Koike, a political officer at the Japanese Embassy and a seven-year resident of the Philippines. “A big arigato to the entire team for this exceptional experience. The high-class Filipino cocktails and dish pairings were incredibly distinctive. I will definitely return with colleagues and friends to share this wonderful experience.”

Championing Filipino culinary heritage, Bizarre Bar offers a one-of-a-kind gastronomic experience that ranks among the best in mixology and cuisine locally. International guests have lauded the bar’s unique approach, solidifying it as a mustvisit destination for cocktail connoisseurs and gastronomes alike. thebizarrebar.com