Spicy Negroni

Spicy Negroni-1 (Resized)

Gave the classic cocktail a little spicy twist. I added a chili “liqueur” made of 50% chili syrup and 50% vodka. This added a very subtle sweetness and just a little bit of heat to the drink, something that I think can make the Negroni a more palatable cocktail to first time drinkers.

  • 40ml Luxardo Bitters
  • 40ml Martini Rosso
  • 30ml Bombay Sapphire
  • 20ml Chili liqueur
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Asakusa Home of Tempura: Crispy, tasty, and not one bit greasy

The entrance to Asakusa. They are located behind at the Grove in Libis, right behind the building with Sunrise Buckets and Starbucks.
The entrance to Asakusa. They are located behind at the Grove in Libis, right behind the building with Sunrise Buckets and Starbucks.

The Japanese food of late here in Manila has been dominated by every restaurant doing signature sushi rolls and, more recently, deep-fried breaded cuts of pork and seafood that we all lovingly know as katsu. It was a pleasure to find out that a new Japanese restaurant that specializes in tempura had opened over at the Grove, which is a quick 20 minute drive from the house.

Now I have always had a soft spot for tempura. When I was a kid, my parents knew that the only way to make me eat whenever I would get sick would be to bring me to Kamirori over in Katipunan to get me an order of ebi tempura. If we were lucky, we’d drop by the video rental shop next door and rent ourselves a laser disc copy of either Top Gun or Mighty Ducks. So yes, sick times were good times when I was a kid.

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Keeping it simple: Indian mango-infused vodka on the rocks

Infused vodka. Ice. Simple.
Infused vodka. Ice. Simple.

Decided to keep things really simple for today’s “cocktail” and, honestly, it really can’t get any simpler than this. I’ll be sharing the ingredients for the vodkas as well after the jump so do check that out too!

  • 70ml Indian mango infused vodka
  • 20ml Chili “liqueur”
  • Orange twist

One key thing that I’ve learned when adding orange/lemon twists to drinks is the importance of using the freshest fruits that you can get your hands on for the simple reason that fresh fruit zest will give you more essential oils. I’ve had trouble with some of the oranges that I’ve used for previous drinks in that they don’t really give out that much oil.

Top with some orange zest for a bright, citrusy finish.
Top with some orange zest for a bright, citrusy finish.

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Aligue (Crab fat) Pasta

Because crab fat doesn't have to taste too sinful.
Because crab fat doesn’t have to taste too sinful.

Back in the kitchen and back writing here in the blog! The past few weeks have seen me playing around with a new format specially for Instagram for sharing the recipes that I make at home. You can check the last three videos out over on Instagram (IG: kipaguirre)! So far, I’ve done a basic risotto recipe, ginger syrup, and, for today, a crab fat pasta.

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