25/03/2026
I’ve never been the biggest fan of dessert-style cocktails, especially anything heavy on coconut, but I was recently challenged to create a drink to celebrate Philippine Independence Day on June 12th, using a native ingredient.
Enter Ube 💜
This vibrant purple yam is iconic in Filipino desserts, so I decided to lean into the brief and create something indulgent, elegant and menu-worthy.
Courvoisier VS Brandy
White Crème de Cacao
Coconut Cream
Ube Syrup
Vegan Foamer
Dried Hibiscus garnish
Silky, aromatic and visually striking — a true celebration in a glass.
Will it make the menu…?
Watch this space.
