Chef Mikel Zaguirre and award-winning mixologist Ian Libang offer an immersive, cultural experience with Bizarre Bar’s cocktail degustation.
Bizarre Bar in Poblacion, Makati has introduced a captivating cocktail degustation menu that celebrates the rich culinary heritage of the Philippines. Their menu not only showcases the brilliant artistry of their mixologists and chefs. They also take diners through a culinary adventure that encompasses our country’s rich cultures and traditions in contemporary interpretations.
Chef Mikel Zaguirre and mixologist Ian Libang took us on an immersive journey into the vibrant and diverse flavors that define Filipino cuisine. Their degustation menu, the phenomenal fruit of their collaboration, beautifully tells the story of the Philippines through each thoughtful crafted cocktail and food pairings.
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“The Roots” Bizarre Bar’s degustation menu
Bizarre Bar, a pioneer of cocktail tasting in Metro Manila, honors the complex flavor profiles of the Philippines. Interested guests experience a selection of cocktails inspired by Filipino flavors, techniques, and traditions. Each drink is paired with a dish that compliments and elevates their cocktail tasting experience.
The bar’s degustation menu, titled “The Roots,” celebrates timeless local tastes with modern twists. The menu unveils unexpected flavors in cocktails that harmonize with their accompanying dishes.
The gastronomic adventure begins with a welcome drink and Keso, a tapioca creation that is reminiscent of a cheese bread with a creamy mozzarella-like center.
Next is the Atchara cocktail, which authentically captures the taste of atchara with strawberry tomatoes, green papaya, spices, and ripe papaya. Inihaw or grilled Wagyu tenderloin, Iberico tenderloin, and chicken thigh complemented the drink.
Sawsawan follows, a drink that blends gin, dark soy syrup, Japanese cucumber, calamansi, mint, sage, and a patis solution. The Kilaw paired elegantly with the beverage, which consisted of tanigue and leche de tigre.
The main course is Binhi, a robust cocktail of Monkey Shoulder Malt Whisky, miso, corn milk, rice wine, and chocolate bitters or pinipig. Kinunot paired well with it, which is an oxtail pie dish with a bagoong demi sauce.
Dessert offered Ni-yog, a tequila-based delight with fino sherry, leche flan, coconut water, and tablea colada foam. This combined well with Nilupak, a cashew-coconut tart with salted coconut cream, pineapple, and asin tibuok, a Filipino heritage salt.
The finale is Ampaw, a Wild Turkey bourbon creation with mesoyi and ampaw sorbet, which ensures a perfect closing to an unforgettable evening.
Mikel’s inspiration
Mikel created his dishes and made Ian’s cocktails his primary inspiration. He said that Bizarre is a cocktail degustation first and the food supports the drinks.
“The food is the Robin to the cocktails’ Batman,” he explained. “We aim to give the flavors of the cocktails justice through recipes that will let them shine even more. We wanted it to be Filipino as well, as the first campaign of our menu focused on our local roots.”
When asked about his creative process, Mikel said the goal is to ensure the food complements and not overpowers the cocktails. He explained that in balancing modern and traditional culinary techniques, it doesn’t have to be “too much.” It is crucial to ensure that the essence of the Filipino flavors remain intact.
Ian Libang’s approach to pairing cocktails with Filipino food
Ian emphasized that he incorporates the Filipino roots through heritage ingredients and infuses it with his cocktail creations. Aside from these aspects, he mentioned that he and his team want to highlight innovative applications and techniques in every drink.
“By skillfully blending the umami, bitter, sweet, salty, and sour notes, we are able to reimagine the usual Filipino ingredients and fare in unorthodox ways by way of curating cocktails,” he conveyed.
Ian got in depth with how his team builds their concepts and storylines. “We aim to highlight flavors that will surprise our guests,” he said. “We do this by employing different techniques and having a deep understanding of balanced tastes, textures, and mouthfeel.”
The mixologist also shared that his creations contain outstanding liquors like Monkey Shoulder, Hendrick’s Gin, and Glenfiddich. “I’ve been working with William Grant and Sons for about eight years now,” he mentioned. “It’s been an honor to play around with cocktail making using these as they allow me the freedom to curate quality drinks and bring good flavors to life. Each brand features a beautiful flavor profile flexible to pair with even the most unorthodox ingredients.”
Ian also introduced the Peculiar Curations, which is not part of the cocktail degustation menu. “A multiplication table inspired this concept,” he said. “Guests are given a cocktail sheet so they can mix and match drink concoctions tailored to their cocktail style, profile, and flavor preferences.”
Challenges and rewarding moments
Both Ian and Mikel admitted that there are unavoidable challenges in creating a cocktail degustation menu like The Roots.
“For me, the biggest challenge is making people understand that there is a cocktail degustation,” Mikel quipped.
Meanwhile, Ian said what challenges him is exceeding guests’ expectations while they remain faithful to the bar’s ethos of reinterpreting the familiar in unusual ways. “We transform traditional flavors and modernize them. It is an endless innovation process that we reflect in our ever-changing menu.”
However, the two found various things that prove that what they do is absolutely rewarding.
“Hands down, the endless learning process and the guests’ reactions upon every sip and bite [are most rewarding,]” Ian answered. “To add, creating the overall experience also brings us joy.”
Mikel said, “Seeing [our guests] appreciate what we created for them is the most gratifying aspect of our creative process.”
Highlighting Filipino culture and homegrown talents
When asked what they are most proud of with their work, they showed great appreciation for their partners and team.
“We have the chance to do creative things [together],” said Mikel. “[And] produce creative concepts.”
Ian regarded the whole process, from concept to creations, as what he is most proud of. “It’s truly hard work for everyone involved. I am learning so much thanks to my partners and team.”
The two also revealed what they loved the most about Bizarre’s concept. “I love that we can touch on people’s experience and give a beautiful memory to them,” Ian mused. “This includes our storytelling, personalized service, the beautiful people we meet every night, creative freedom, and the team behind Bizarre.”
Mikel divulged that for him, he loved that Bizarre is so exciting in general. “I think it’s what our industry needs,” he remarked. “Plus, we need to highlight more homegrown talent.”
Ian and Mikel teased that guests can look forward to more collaborations from foreign and local talents as well as a progressive menu.
“Bizarre will continue to champion Manila’s narrative storytelling on fine drinking both locally and globally,” Ian added. “A concept like this pushes our artistic limits and creative direction. We are proud to always bring in our heritage and highlight our culinary culture to the world.”
Ian expressed that he and the team want guests to have a peculiar yet remarkable experience when they dine in Bizarre. “We are Bizarre and that is what we want to deliver–unusual but in a beautiful way. We are an experience and a hospitality-driven adventure that is distinct on its own.”
Visit The Bizarre Bar’s website to inquire or book a table.
Photos from the author and Bizarre Bar.
