In time for the wet weather, aspiring bartender Mark John Jaybriel DJ Buenviaje captures the warmth of Filipino culture in his original sinigang-inspired cocktail.
Benilde International Hospitality Management (IHM) Vatel Manila student Mark John Buenviaje
Dubbed Marka, this homage to the classic and all-time Pinoy favorite sour soup is for those who wish to bravely do away with the classic mug of piping hot coffee, chocolate, and tea, and explore a more exhilarating experience.
Conceptualized and created in a bold move to bridge the gap between tradition and innovation, this concoction encapsulates the smoothness of whiskey infused with the vibrant essence of tamarind liqueur and the zesty kick of grapefruit.
“It is a symphony of flavors that pays homage to the iconic dish—reinvented in a glass,” Buenviaje explained. “Each sip tantalizes the taste buds with its harmonious blend of sweet and sour notes.”
For those who opt to elevate the drink, the 23-year-old enterprising bartending talent recommended a garnish of dehydrated and powdered shrimp head or skin to add unique depth and texture.
“Marka is more than just a cocktail—it is a testament to the power of embracing the unfamiliar,” he shared. “It transcends boundaries and celebrates the artistry of mixology.”
“Cheers to the art of exploration and the beauty of blending cultures,” he added.
Marka was hailed as one of the top 30 entries at the Make Your Mark Bartending Competition Philippines, placing alongside the works of professionals in the industry.
This is the latest in the growing accolade for Buenviaje, who is pursuing the International Hospitality Management (IHM) Program, also known as Vatel Manila, at the De La Salle-College of Saint Benilde (DLS-CSB).
He has Championship titles from the 2024 Emperador Academy, 2023 Whisky Live Manila, the 2023 Bacardi University Mix, the 2023 MAFBEX Cocktail Competition, and the 2023 Engkanto Brewery Cocktail Competition.
He’s now honing his skills as one of the bartenders at the Bizarre Bar in Poblacion, Makati.
Ingredients
Liqueur
- 45 ml Makers Mark
- 22.5 ml Tamarind Liquer
- 15 ml Grapefruit lemon juice mix
- 2 dashes Angostura Bitters
- 1 dash Saline Solution
Tamarind cordial
- 100 g tamarind, remove seed
- 50 g brown sugar
- 70 ml water
- 20 ml vodka
- Pinch of salt
Garnish
- Salt, tajin, dehydrated shrimp head or skin for the rim
- Ginger or mango leather
Directions
- For the tamarind cordial: Mix the tamarindfruit, sugar, water, vodka, and a pinch of salt. Blend and strain.
- For the grapefruit lemon juice mix, combine 1:1 ratio for both juices.
- For the dehydrated shrimp head or skin: Prepare freshly peeled shrimp skin from sinigang na hipon. Dehydrate it for eight hours. Throw it in a blender to get a smooth texture.
- In a mixing glass, pour the Makers Mark, the tamarind cordial, grapefruit lemon juice, two dashes of Angostura bitters, and two drops of saline solution. Add ice and stir.
- Garnish a nick and nora glass with the dehydrated shrimp and ginger or mango leather. Pour the cocktail. Serve.
