Along the unassuming streets of Parang, Marikina, look closely, and you'll find the path to a hidden lambanog bar.

During the Prohibition Era in the US, speakeasies surged in popularity for people to get their alcohol fix in secret. Many underground establishments, often run by organized crime members, would brew their own drinks and find ways to circumnavigate the liquor ban. These days, they've become hidden gems worth seeking out for a unique experience.

Found along General B.G. Molina St., Ditu Cafe and Drinkery's signage acts as a siren calling out to unassuming passersby. Its entry point can be deceiving, as it has visitors thinking they're headed to a back alleyway of sorts. Though as soon as you walk through, you'll find it's leading you to a cozy corner that offers respite from the city's rush.

In the morning, Ditu acts as a comfy coffee shop and bookstore, offering drinks like coffee, hot chocolate, and variations of iced tea. Come nighttime, the bar opens up and offers a plethora of unique cocktails centering around one key ingredient: lambanog. Locally, Ditu references dito (here), whereas internationally, it is also a Chinese term that reflects presence, craftsmanship, and a return to origin.

Lambanog, for those who have yet to experience its sweet kiss, is a type of liquor produced from the sap of palm trees, usually coconut. Once the sap is extracted, it undergoes a fermentation process for one to two days before being distilled. The finished product packs quite the punch, with its alcohol levels often placed at 80 to 90 proof or 40 to 40 percent alcohol/volume (ABV).

As intimidating as the alcohol levels sound, Ditu owner Richie Cruz makes the drinks feel like a walk in the park to get through. For every drink, Richie shares the passionate backstory behind it and explains the flavors thoroughly. An impressive feat, as the bar currently has over 23 brands of lambanog on hand. Opt for the lambanog tasting experience, where you can select four drinks from the bar to learn more about.

Worth trying as well are the lambanog-centric cocktails. A standout drink from the bunch would be the Sinigang Highball. Sinigang might seem an odd choice as an inspiration for a mixed drink, given its strong sour notes, but it certainly unravels unique flavors with every sip. Equally as enticing as the unusual drink is the large jar displayed by the bar showing the sinigang ingredients swimming around in the broth base. Expect to start sour, before being hit with the strength of the lambanog's flavor.

Another drink worth trying is Padre Damaso, a mix containing lambanog, gin, Campari, Mompo, Averna, and milk wash. It's topped with a communion wafer, we'll leave it up to you if you find it sacrilegious or delicious. Finally, the third drink we tried was the HawHaw Highball. HawHaw, not to be confused with the milk candy, is a Chinese sweet treat made from hawthorn trees. As such, we found the drink to be sweet and easygoing, perfect for a light Saturday afternoon.

Of course, with any bar crawl, the bar chow is just as important. There are four pulutan dishes to choose from: Hindinuguan (dinuguan in ball form), Latin Fries (meatloaf and chicharon), Neknek Mo (chicken neck), Juan Sisig (tuna sisig tacos), and Wag!U Tofu (panseared tofu). We highly recommend Juan Sisig as the go-to pairing, as its spice complements well with the drinks.