MANILA, Philippines - After nearly 10 years in the industry, it’s safe to say that champion mixologist Rod Eslamieh knows what he’s doing. Not only has he been hired time and time again by liquor magnates Grey Goose and Bacardi to create concoctions for their labels, Eslamieh also bested hundreds of his fellow mixology experts at 2009’s Taste of London Awards and the Jack Daniels Cocktail Competition. “If you know how to make drinks with these brands, they’ll pay you a fortune,” the Brit says.
Last night, Robot Restaurant & Lounge along Makati Avenue brought the former bartender to Manila for a cocktail mixing class. Apparently, “mixologist” isn’t just a fancy-shmancy title to be confused with a mere “bartender” — the distinction between the two is actually pretty legit.
“The term is cheesy and tacky, but (usually) you start off as a bartender, and then you become a mixologist,” Eslamieh explains. His Choco-Almond Delight and Amaretto Sour with Egg White concoctions are now crowd favorites at Robot.
According to Eslamieh, the classic daiquiri is this summer’s ultimate drink: “It gives you the feeling of being on a beach in Cuba.”
What you need:
2 shots of white rum, 1 shot of freshly squeezed lime juice, 1 shot of sugar syrup
What to do:
Pour ingredients into a shaker with ice. Shake well before straining into a chilled martini glass. If it’s a little too sweet for your taste, sour the drink by sticking in a wedge of lime. Beach bottoms up!