Home Arts & Leisure On liquor deals, bans, and recipes for the ECQ

On liquor deals, bans, and recipes for the ECQ

WITH liquor bans about to be imposed, or already in place in some cities in the National Capital Region (NCR) because of the Enhanced Community Quarantine (ECQ)(here we go again), we won’t judge you if you decide to stock up on these “essentials.” Here are a couple of places to get deals from (before Friday’s lockdown) and some recipes for drinks to make you happy when stuck at home. Just remember to drink responsibly and safely within your own homes.

Online liquor store Liquor.Ph is offering introductory discounts for a new brand in its roster: Speyburn Scotch Whisky. The brand is offering a Speyburn Set of the 10-, 15-, and 18-Year whiskies for P9,999 (from a price of P12,506).

Other whisky bundle offerings include a 28%-off deal on the Balbair 99, 04, and 05; bringing the price down from P13,983 to P9,999. For an extra gift, one can get an Old Pulteney 12-year-old with a nosing glass for P4,999, down from the price of P6,250.

Finally, picking up your items in their Makati site will come with a P200 discount (available on the website).  Visit liquor.ph for more details.

First, a heads-up: Boozy is suspending operations in some cities for the duration of the ECQ, the highest quarantine level. Valenzuela has been out of the game since July 27, and Navotas operations have been suspended since April 15, while Parañaque lost Boozy service on Aug. 2. Delivery operations in Quezon City and San Juan are slated to be suspended during the official ECQ period, from Aug. 6 to 20 (fingers crossed that it isn’t extended) — so order NOW.

Barokes Wine (in a can) is available at P845 for a bundle of four, down from P876. Buzzballs cocktail balls (with real fruit juice), are offered at P928 for a bundle of four, down from P996. Two six-packs (the fun kind) of San Miguel Lemon Flavored Beer in can gets you a free belt bag, for the sum of P698. Finally, for something fancier, a bundle of four of Hendrick’s Gin (a delightful tipple with notes of cucumber and roses) gets you a Hendrick’s tea set, with teapot, cups, and saucers. Prices range from P8,600 to P11,396 (for the Midsummer Solstice variety).

Boozy.ph offers free delivery for purchases above P2,000. Visit boozy.ph for details.

Don Papa is releasing another edition of its seasonal Endless Sugarlandia campaign, this time with (temperate climate) Summer. The cocktails for the campaign, inspired by Miami, Florida, were created by New York City-based mixologist and Don Papa brand ambassador Ben Rojo. Don Papa gave instructions for making the cocktails at home (so you could pretend to be somewhere else). —  JLG

Manila Vice

In one blender, combine Don Papa, pineapple, coconut milk, and coco-muscovado syrup with ice and blend until frothy.

In another blender, combine Don Papa seven-year-old rum, strawberries, coco-muscovado syrup, and eight leaves of Thai basil with ice and blend until frothy.

Pour the pineapple mixture into a glass rimmed with freeze-dried coffee, then pour the strawberry mixture over in a distinct layer using the back of a spoon.

Garnish with a fan of pineapple leaves and a wedge of fresh pineapple.

Golden Hour

Combine Don Papa, mango nectar, and bitters in a shaker with ice and shake vigorously to incorporate.

Strain over ice into a highball glass rimmed with chili powder and sea salt. Add ginger beer, then top with a scoop of mango sorbet.

Garnish with toasted black sesame and a bouquet of fresh mint.

Hearts on Fire

Combine Don Papa, sour cherry juice, and quinaquina in a rocks glass rimmed with lava salt, add ice and stir until chilled.

Garnish with gold leaf and freshly torched rosemary.

Neon Night

Combine Don Papa, almond orgeat, yuzu juice (the later can be replaced with three parts lemon and one part mandarin juice), and blue curaçao in a shaker without ice and shake vigorously to incorporate.

Pour into a glass filled with pebble ice, adding more to create a crown over the glass.

Garnish with a wheel of fresh dragon fruit and sprinkle with crushed, freeze-dried raspberry.