Shaken or stirred

There’s nothing like having a well-deserved drink. Whether it’s to toast an event, revel with friends, let off some steam or simply relish the flavors of a cocktail, having a good drink is a pleasure in life, something that most of us can relate to on occasion. Ordering a beer, a glass of wine or your spirit of choice on the rocks is usually foolproof, but the same formula can’t be applied when requesting a cocktail.

That’s where mixologist Joseph Boroski comes in. In the wine and spirits business since the age of 18 and creating memorable drinks since 21, Boroski has never attended bartending school, acquiring his skills from work and through his creativity honing his trade at over a couple of hundred bars on the east and west coasts of the US. Seasoned in all aspects of bar work — from actual bartending to creating drinks and from consulting to planning events — Boroski’s well versed in what’s up in the realm of drinking. Now shuttling between New York City and Bangkok, he’s a regular on the Asian scene, creating cocktail menus and consulting for bars, restaurants, resorts and hotels. Working alongside chefs, occasionally Boroski does events, pairing cocktails with food. Even if the food is stellar at a restaurant, one is not always guaranteed to get a good drink. It’s important to have good drinks as food sales can sometimes be affected. In New York, many bars are now hiring chefs to make drinks as a high premium is placed on having delicious drinks. Amen to that.

Fortunately, Boroski has traipsed through our city and devised the chic cocktail list for The Establishment, the newest posh resto-bar in Fort Bonifacio. Packed with panache, each of the cocktails on the menu is distinctive, reflecting this mixologist’s flair. Combining exotic flavors is his forte, blending flavors that are not usually mixed in cocktails. Boroski loves to incorporate fresh ingredients, especially fruits and vegetables in his concoctions, from cucumbers to chilis. While there isn’t a certain method in creating drinks, there is a creative process that needs to be carried out. Balancing textures, taste and flavors are essential. Like cooking, one doesn’t just jump into the kitchen and start flying around (except on Top Chef). Boroski researches and has a look at what chefs have been up to, especially pastry/dessert chefs. Aside from the sweet stuff, these chefs use a slew of herbs and fruits in different ways that inspire Boroski to mix certain flavors like a basil tomato cocktail which is mildly sweet and made with ingredients one wouldn’t expect.

Blended drinks, champagne cocktails, and martinis are surefire winners incorporating ingredients like coconut, papaya, watermelon, ginger and green apple. Muddled drinks hold their own — cucumber and watermelon crush spiked with Korean soju and Belvedere is a refresher. Jack Daniels is served on the rocks with crushed walnuts, quince jelly and cola for a spin on things. Mocktails and interesting crushed sodas are on the menu at The Establishment to ensure everyone is included in the party.

Says Boroski, “These cocktails at The Establishment, all being unique signatures, are quite original and unlike many of the drinks you can find at most internationally located bars and restaurants. In fact, you will be hard pressed to find anything even similar to the majority of them anywhere else in the world, making them stand out not just in the Manila bar scene, but on the cocktail stage of the world.” While drinks like the iconic Cosmopolitan have made a name in the bar scene, Boroski predicts that the next wave of trendy drinks will be reinventing old-fashioned drinks with a modern twist. Changes in the cocktail culture are sure to be had as there is always something brewing. You can always revolutionize an old fave by adding herbs or something fresh in the mix. Back in the day, even buying a lime in London during the winter was difficult to do. Bottled ingredients were used out of necessity. With the world at our fingertips, we have the access to loads of ingredients to now make ultra-snazzy drinks. 

For Boroski, consistency is key. The drinks should taste the same each time they are ordered. That is why Boroski has trained the bartenders at The Establishment. They have been under his tutelage to ensure consistency and to pay attention to detail. Even with drinks, no detail can be spared, as even garnishes hold great importance.

For those who stay clear of alcohol, Boroski will soon release a mocktail book so that non-boozers may have a bevy of fun options to choose from instead of having to sip on cranberry juice or Pellegrino. Whatever your drink of choice, one thing’s for certain: the selection Boroski’s concocted for The Establishment will leave you shaken and stirred.

The YStyle:  A modern refresher

Joseph Boroski’s special uplifting concoction for YStyle, a DIY party pleaser.

Note: Measurements should be made to please your palate.

Ingredients:

Pot of tea

Can of lychees

A few fresh stalks of lemongrass

Sugar/sweetener

Ice

Vodka (optional; only if you are of age to drink)

Bring a pot of tea to a boil, add sugar or sweetener (if you are watching your figure) and chill. While it’s chilling, crush some lemongrass and add it to the tea. Transfer the mix to a shaker. Blend about half a can of lychees with its syrup and include this in the shaker. Pour in vodka to taste and shake it up. Kick it back with style. Drink responsibly!

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The Establishment is now open at Unit A, The Fort Strip, 26th Street corner 5th Avenue, Fort Bonifacio Global City, Taguig.