While localized storms are set to bring cloudy skies and perhaps isolated rain showers, PAG-ASA continues to warn the general public of the danger heat index in some areas around the country. More than ever, it is vital to stay cool and hydrated this scorching summer.
Budding bartender Joana Micaela Paguio has the ideal thirst quencher for mocktail lovers who wish to experiment with creative drinks.
Mellonwave is a refreshing serving of watermelon and melon cubes, made extra mouthwatering with a dash of syrup and lemon juice.
A nutritious cool-down treat to beat the dog days, it is high in water content and includes the combined health benefits of the two favorite seasonal fruits. It is likewise packed with a variety of essential nutrients, including potassium, magnesium, and vitamins A, C, and B6.
Paguio, who majors in Hospitality Management under the De La Salle-College of Saint Benilde (DLS-CSB) Hotel, Restaurant, and Institution Management (HRIM) Program, recommends adding clear soda such as Sprite or 7-Up for a fizzy twist.
“Mellonwave transports you to a place of cool serenity with each sip,” she adds. “It’s not just a drink; it is a moment of pause, a sip of summer, a memory in the making.”
For a stronger concoction for balmy evenings, consider Summer Sakura by bar executive and expert mixologist Kentt Earl Yap.
An exciting mix of mint, frozen blackberries, and silver tequila, this original cocktail makes for a delightful nightcap to be enjoyed during downtimes or shared with friends and family.
It likewise brings with it health benefits. Mint improves digestion, boosts the immune system, and helps manage stress. Blackberries, on the other hand, boost body functions, improve blood sugar levels, reduce inflammation, and are excellent sources of vitamins C and K.
“Summer Sakura is very easy to make,” Yap shares. “It is low cost, sugar-free, and low in calories.”
Yap, who is an educator under the Benilde School of Hotel, Restaurant, and Institution Management (SHRIM), also recommends going for frozen blackberries commonly found in local groceries.
“These are picked and frozen at its peak,” he explains. “Much more cost-effective than buying fresh ones which is not always available during the summer season in the Philippines.”
Paguio’s journey in hospitality is motivated by her academic pursuit of excellence and her passion for her craft. She looks at bartending as more than just mixing drinks but as a source of relaxation. She is equipped with a mission to introduce creations, which people may mix for themselves and relish.
Yap served as the group head bartender of EPH518 Cocktail Bar Singapore and the bar executive and supervisor of Park Hotel Group Grand Park Orchard. He also extended his knowledge and skills in Marina Bay Sands Singapore, Bazin Bistro & Bar, Mogambo Bars Singapore, as well as TGIFriday’s Heeren & Katong Singapore. His dedication and expertise have earned him the EXSA Star Awardee title bestowed by the Singapore Hotel Association and the Diamond Service Ambassador recognition from the Park Hotel Group.
Mellonwave by Joana Micaela Paguio
Ingredients:
¼ balled/cubed watermelon flesh
¼ balled/cubed melon flesh
15 ml simple syrup
10 ml lemon juice
Top up with water or soda
Procedure: Simply mix the ingredients in a short glass. For a whimsical touch, use a hollowed-out watermelon rind as the serving bowl. Allow the mixture to rest, enabling the water or soda to fully absorb the flavors of the fruits for a truly refreshing experience.
Summer Sakura by Kentt Earl Yap
Ingredients:
100 ml Vida Sakura soda
30 ml silver tequila
4 pcs frozen blackberries
2 sprigs mint
Procedure: Muddle blackberries and mint. You may use a spoon if you do not have a muddler. Add silver tequila. Top up with Sakura soda.
