CE022 is the product of our exploration of rice, a fundamental component of Filipino cuisine. Aromatic brown Tinawon rice from Banaue was processed and then used in the toasted rice syrup. It was also blended with Wakayanagi tea to create genmaicha, which was steeped in lambanog. Tapuey, a local rice wine, was then used within the cocktail to bring the flavors together.

Included with each cocktail are three accompaniments specifically created for CE022: Rice, each meant to enhance the cocktail’s flavor in a different way. CE022: Rice was envisioned as a base drink to complement varying garnishes, similar to how rice is paired with ulam or turned into kakanin.

Concentrate 001 was made with a blend of spices and cacao nibs, and was inspired by champorado. Scent 002, on the other hand, is an aromatic tincture that incorporates fried garlic, black pepper, and bay leaf that is reminiscent of sinangag. Garnish 001 is a mix of toasted coconut flakes and muscovado sugar, which, when placed directly into the cocktail, mimics the textures and flavors of biko.

Volume
350mL

ABV
14.97%

Ingredients
Genmaicha Lambanog, Toasted Rice Syrup, Tapuey, 5% Tartaric Acid Solution, 5% Lactic Acid Solution

Allergens
Rice Wine, Raw Honey

Aroma
Alcohol, Chocolate, Rice

Tasting Notes
Roasted Green Tea, Brown Rice, Yoghurt

Serving Suggestion

On The Rocks: Pour approximately 2.75 oz. of the cocktail into a Rocks Glass over ice. (Notes: Roasted Green Tea and Brown rice)

Alternative Method – Flight: Pour 1.5 oz. of the cocktail into 3 different glasses with ice.

• Concentrate 001: Spiced Chocolate Bitters – Add 3 drops of Concentrate 001 to the first glass. (Notes: Cacao Nibs, Riesling)

• Scent 002: Fried Garlic Tincture – Spray the second glass with Scent 002 twice. (Notes: Sweet Mushroom Tea, Apple Cider)

• Garnish 001: Toasted Coconut Flakes – Sprinkle the third glass with Garnish 001 to taste. (Notes: Panutsa, Sweetened Yoghurt)

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