vodka – Jellybeans in the City

Add some fizz to your buzz with a Chi Forest cocktail mix

In recent years, sparkling water, commonly referred to as carbonated water or soda water, has gained popularity as a healthy alternative to sugary soft beverages. Sparkling water has several health advantages that can make it a perfect addition to your diet in addition to its refreshing and effervescent taste.

Not only does sparkling water help you stay hydrated, it also helps to improve digestion and aids in weight loss.

Plus, thanks to Chi Forest, sparkling water is now available in delicious flavors such as Calamansi Lime, White Peach and Lychee Fizzy, making this healthy beverage even more appealing.

However, did you know that Chi Forest sparkling water can be added to cocktails? For instance, this Yakult Vodka Cocktail is made more refreshing and flavorsome with the addition of Chi Forest Lychee Fizzy.

Here are some more reasons why Chi Forest sparkling water is a welcome addition to your favorite cocktails:

Adds Fizz and Refreshment. It adds a refreshing and bubbly fizz to cocktails that can help to balance out stronger flavors in the drink. This carbonation can also help to open up the flavors of other ingredients in the cocktail.

Low-Calorie Option. As it is generally low in calories and sugar compared to other mixers, such as fruit juice or tonic water, Chi Forest sparkling water is a great option for those looking to cut down on calories while still enjoying a delicious cocktail.

Versatile Flavors. Chi Forest sparkling water comes in a variety of different flavors which add a touch of fruity sweetness or a zesty zing to your cocktails without adding extra calories or sugar.

Enhances Aromas. It can enhance the aromas of other ingredients in the cocktail. For example, using Chi Forest Calamansi Lime in a gin and tonic can help to bring out the citrus notes in the gin.

Perfect for Mocktails. Chi Forest sparkling water can be a great option for those who don’t drink alcohol, as it adds flavor and fizz to mixed drinks without the need for alcohol. This makes it a great option for parties or gatherings where there may be guests who don’t drink or lightweights like me.

So the next time you’re planning a cocktail party, be sure to stock your bar with Chi Forest sparkling water. It’s available at Robinsons Supermarket, The Marketplace, Shopwise, LCC, Shopee Mall and LazMall and other leading supermarkets in the metro.

To stay updated on Chi Forest products and offers, follow it on Facebook and Instagram.

Disclosure: Product samples were provided to facilitate this feature.

Check out my previous post on Chi Forest sparkling water:

Guilt-free refreshment with Chi Forest sparkling water

Alibi, Tomas Morato

No need to wrack your brain for an excuse to have a night out with friends at the end of the work week at this newest bar in Tomas Morato.

Tucked discreetly in the basement of a converted house along Scout Delgado Street in the Tomas Morato area, Alibi is reason enough to chill out with your crew as you enjoy your favorite cocktail and bar chow.

But just in case you need to justify your night out for the Third Inquisition when you get home, you might want to mention how irresistible these are:

One: Tasty bar chow for a serious case of the munchies.

Chase away your hunger with these bar chows:

Tuna Sashimi and Salmon Sashimi (Php275 each).

Salpicao (Php250). Cubes of hanger steak sauteed in roasted garlic and served with mushrooms and cherry tomatoes.

Country-Style Fried Chicken (Php200), Juicy pieces of chicken tenders, breaded and deep-fried to a golden brown and served with gravy.

Baby Back Ribs (Php250). Succulent grilled pork ribs coated in barbecue sauce and served with a tangy coleslaw on the side.

Alibi Fries (Php190). Deep-fried thick-cut fries served with cheese and katsu sauces and topped with bonito flakes.

Mini Sausage (Php150). Sausages cut in bite-size pieces.

Pork Sisig (Php250). The classic Pinoy appetizer made of minced pork pieces sauteed in calamansi, onions and chilis.

Oyster Sisig (Php290). Alibi’s fresh take on the staple dish using oysters in the place or pork. Wow! (More on Alibi’s oyster offerings later.)

Two: Exciting cocktails to try.

Drink to a well-deserved weekend break with Alibi’s signature concoctions.

Lychee Mojito (Php145). Made with lychee, mint leaves and rum.

Tomato Quila (Php145). Made with tomatoes, pear juice and Jinro Grapefruit Soju.

Hello Kiwi (Php145). Made with kiwi, aloe vera, absinthe and soda.

Yakuroto Vodka (Php165). Made with cherry, peach vodka and Yakult.

Three: An oyster bar. ‘Nuff said!

Fresh Aklan oysters, whether plain, topped with Miso Bechamel or Pesto sauce, yours for Php50 apiece.

Who wouldn’t want to take a decadent taste of the sea with these glorious Philippine oysters?

So, go ahead. Take a long-awaited breather for the weekend. Hang out with your friends. You’ve already got your Alibi.

Alibi is located at 115 Scout Delgado Street, Barangay Sacred Heart, Quezon City, open Thursdays to Saturdays, from 7pm to 3am.

Disclosure: Together with my fellow foodies, I was invited to join a foodie meetup held at this restaurant. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.

Check out my reviews of other bars and watering holes in the Metro:

Ramsbury Single Estate holds cocktail competition at Brewery at the Palace

Eight bespoke cocktails, four mixologists from the metro’s top bars, two signature spirits.

Last Wednesday, April 3, it all came down to this as Ramsbury Single Estate held a cocktail competition among four finalists, the winner of which will become the next Ramsbury Filipino Ambassador.

Together with my fellow foodies from #WeLoveToEatPH, I joined in on the fun and sampled the featured drinks.

Ramsbury Single Estate spirits hail from the open country and expansive rolling fields of the Northeast Wilshire, West Berkshire and North Hampshire in England. It is a land blessed with fertile wheat fields and chalk-filtered stream waters which are essential to distilling Ramsbury’s gin and vodka, an offshoot of its expertise in brewing beer and ale. Ramsbury also boasts of sustainable practices which include using a biomass boiler fed its own forest to produce heat for its distillery, filtering its waste water through a reed bed system that protect wildlife habitats and feeding its livestock with bi-products from its distillery.

Aside from showcasing the talent and artistry of the participating mixologists, the competition also displayed the flavors and versatility of Ramsbury Single Estate spirits. Each mixologist was tasked to create two drinks: one that incorporates Ramsbury Gin and another that incorporates Ramsbury Vodka.

These resulted to wondrous combinations of flavors and surprising ingredients as the mixologists presented their cocktail ouvres:

Ralph Allen Santos of Nokal

Martina, made with Ramsbury Vodka, pineapple vermouth, chocolate bitters and smoke with sun-dried pineapple leaves

Pharmaceutical Gimlet, made with Ramsbury Gin, Moringa pineapple cordial, fresh lime juice and malunggay leaves

Ian James Osillo of Mandalay

Julieta, made with Ramsbury Gin, white wine, freh lemon juice, maraschino liqueur, agave syrup, olive brine and (would you believe!) CO2.

Romeo, made with Ramsbury Vodka, cold brew syrup, Kahlua, cynar, orange-infused whipped cream float and grated dark peppermint chocolate

Claude Ansell Delima of The Gilarmi Lounge

Paraiso, made with Ramsbury Gin, dill syrup, red bell pepper infused vodka, sonic water and rose aromatic air

Ayala Martini, made with Ramsbury Vodka, Chamboro, roast pork pan drippings dry vermouth fat wash and chocolate bitters

Ruwi Buenaventura of Versus Barcade

Sip and Tell, made with Ramsbury Gin, juices of lemon and passionfruit, mango puree, Bianco Ambrato and mango tinture, garnished with a dehydrated lemon and with the glass rimmed with green mango peel and bagoong salt

Natsu, made with Ramsbury Vodka, lime juice, pipe syrup, pineapple reduction, Aperol and chocolate bitters and garnished with a dehydrated pineapple peanut

Among the vodka-based drinks, my favorite was Ian James Osillo’s Romeo. It is the closest to a dessert cocktail among the drinks and incorporates cream, chocolates and coffee flavors.

Among the gin-based drinks, I was leaning towards Ruwi Buenaventura’s Sip and Tell: I found the fruity drink flavors’ contrast with the Bagoong Salt garnish surprising and memorable.

However, the public has spoken that night and Nokal’s Ralph Allen Santos emerged the winner and the new Ramsbury Filipino Ambassador.

Congratulations to Ralph and other other participating mixologists for their display of creativity and fun while preparing the drinks.

Before I forget: you do know you shouldn’t drink alcohol on an empty stomach, right? Fortunately, we were served with yummy and filling finger-foods – pizza slices, sausages and meat skewers – catered by The Brewery at the Palace prior to the start of the competition.

The event was fun and exciting, a great way for lovers of food and drink to come together.

Thanks to Ms. Alma Cala of BC Marketing Concepts, Boozy.PH and #WeLoveToEatPH for the invite.

The Brewery at the Palace is located at 9th Avenue corner 36th Street, Bonifacio Global City, Taguig, open Mondays to Thursdays from 3pm to 2am and Fridays to Saturdays from 3pm to 4am. For inquiries, call +63 917 5073442.

Did You Know: When you dine in at The Brewery at the Palace, you can actually get some of the dishes for free because it is a Zomato Gold partner restaurant.

Zomato Gold provides members with 1+1 deals on food or 2+2 deals on drinks. All you have to do is sign up for a Zomato Gold membership here. Use my code JELLYB to get 20% off the membership fee.

Disclosure: Together with other foodies, I was invited to join a foodie meetup held at this restaurant. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.

Check out my reviews of other bars and watering holes in the Metro:

Speakeasy-type bar scene at Don’t Tell, Tomas Morato

Don’t Tell is a bar tucked away in a building along with other dining establishments along Scout Rallos Street in foodie-friendly Tomas Morato area. Taking its cue from Prohibition Era speakeasies in the US, this bar serves as a haven for young professionals, a place where they can unwind after their work day or party it up during the weekend to hip-hop and R&B tunes.

Together with fellow Zomato foodies, I was invited to its exclusive #KeepItHush party where we were treated to free-flowing drinks along with performances from celebrity DJs.

The free-flowing drinks consisted of one’s choice between Jack Daniels whiskey or vodka, with option to add either Coke or Sprite. I then opted to sample a Jack-with-Coke and, the drink I used to have during my college days, Vodka with Sprite. And since I’m in a bar, I thought I might as well order my favorite drink: so I got myself a shot of Bailey’s as well. 🙂

The bar chow that we ordered were pretty standard and were served immediately:

Chicken Tenders (Php299). Chicken tenders glazed in a spicy sauce.

Truffle and Parmesan Fries (Php289). Large wedges of fried potatoes seasoned with truffle oil and parmesan crumbs.

Chili Beef and Cheese Nachos (Php450). Crisp nacho chips topped with jalapenos, chili beef, shredded lettuce and salsa.

Beef and Mushroom Salpicao (Php389). Beef tenderloin and button mushrooms sauteed with garlic confit in olive oil.

I had to pull a “ninja move” and disappear before the party really got going as this bar scene, with the constant music and dim lighting, isn’t really my thing. However, those who like to party will surely appreciate the youthful energy of the place.

As for me, I got some good chow and a couple of great photo opps, so I’m not really complaining. 🙂

Disclosure: Together with other Zomato foodies, I was invited to attend a party held in this bar. The food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself. The exception to these are the Chicken Tenders and Bailey’s shot which I paid for.