No inuman session in the Philippines is complete without good food, especially since Filipinos often find ideal pairings between their drinks and food, also known as pulutan.
Pulutan comes from the Filipino term “pulutin,” meaning “to pick up.” These foods are eaten between drinks and conversations with friends and loved ones.
Most of the famous pulutan here in our country is meat such as sisig, crispy pata, and chicharon. This Filipino pairing of meat pulutan and alcohol proves a study from Washington State University where alcohol brings out the flavor of the meat we eat while we drink.
Last Friday, April 14, The Singleton opened their five-week pop-up bar in One Bonifacio High Street in Bonifacio Global City, Taguig.
During its media launch event, The Singleton curated a one-of-a-kind flavor experience for its opening weekend with its first-week food collaborator, Bolzico Beef, and cocktails prepared by Erwan Heusaff.
Its menu comprises El Sando, Beef Salpicao, Meatball Marinara, and Beef Empanada Sampler.
First on the menu is El Sando, a sandwich made from Argentinian tenderloin, pickles, swiss cheese, jalapeno cream, and brioche toast. Beef Salpicao, one of the crowd’s favorites, is made of prime Argentinian Steak bites and garlic confit. Meanwhile, Meatball Marinara comprises prime Argentinian Beef Mince, Homemade Marinara Sauce, Parmesan Herb Crumb, and Hawaiian Buns. Lastly, Beef Empanada Sampler is a four-sample portion of Bolzico Beef’s famous beef empanadas.
Cocktail menus include The Singleton Aoi Highball–made with hojicha, and soda water, The Singleton Narra–made with pandan juice, coconut soda with bitters, and the Singleton Yoshi–made with muddled wedges with mint and pineapple smash, simple syrup, and Cointreau.
All of these cocktails have The Singleton 12 Years Old as their whisky.
One of The Singleton Social Bar’s features was its excellent food pairing combinations with cocktails. They said that the pulutan culture influences this part.
“Food pairing combinations that Filipino can enjoy. As we all know, when it comes to drinking culture in the Philippines, food will always be part of it. It’s the whole pulutan culture that we are all familiar with. It’s a great way for us to bring in the entire experience,” says Merell Beltran-Ginete, Marketing Manager for Culture and Advocacy at Diageo Philippines.
Participants could also create their version of The Singleton’s signature cocktail, the Singleton Plus Two.
The Single Plus Two’s formula comprises one part Singleton whisky, one part still mixer–this can be any juice of choice, and one part sparkling mixer–it can be soda, soda water, tonic water, ginger ale, or beer.
Through this activity, The Singleton aims to let the consumers experiment and take the fun to the next level.
“The Singleton Plus Two serve is something that we always try to not just showcase to other people but also teach actual consumers who buy a full bottle that it’s [very] easy for people to make their cocktails,” says Beltran-Ginete.
“You don’t have to be overwhelmed; you don’t have to be scared when you make your cocktail. Everybody can be a bartender,” she continued.
The Singleton Social Bar will open from 5 PM to 12 MN at One Bonifacio High Street, beside M Bakery in BGC.
Photos by Kyla Victoriano
