00:00Here na Lexi sa Malagihay Cocktail Club.
00:02From chill to just a little tipsy.
00:05At parang namumulutan ka pa, Lexi.
00:08So now, hindi pwede namang puro inuman lang tayo.
00:12We need food to balance it out.
00:15And we have here the lechong baka.
00:17Very classic, paborito ng mga Pinoy.
00:25Sobrang lambot.
00:29I love na the fat is just there to be savory.
00:34The meat itself is already enough, in my opinion.
00:39Now, here is the sisig, another Pinoy classic pulutan.
00:44Let's mix it.
00:46Alam mo naman ng sisig, dapat hinahalo ng maayos yan, di ba?
00:51Mmm.
00:53Mmm.
00:55Nasaan ko yung liver.
01:00Mmm.
01:01Well, tagay uwek.
01:03Tagay.
01:04Hahaha.
01:13Mmm.
01:14I'll see you here in Malagihay.
01:16Tagay.
01:17Let's see, uwean na ba?
01:19Bakit parang kinuha mo pa ang menu?
01:21Kasi, inabot sa akin ni Kit, itong menu niyo.
01:24And then, nakita ko na meron pala kayong categories.
01:27Like, there's mood, there's moment, and then memory.
01:31So, the essence of, ano, yun nga, like I mentioned, it's the philosophy feeling.
01:35Kasi, we like hanging out because we feel something.
01:38Yeah.
01:39Technically, subdivided sa tatlong categories, mood, moment, memory.
01:43It's basically, uh, something that connects us Filipinos is the, yun nga, the philosophy feeling.
01:48So, yung ininom natin kanina, ay, yung ininom ko kanina, yung naubos ko.
01:53Yeah.
01:53Nasaan core memory.
01:54Yes, core memory.
01:55Because, you know, it kind of like, uh, reminds me of something.
01:58Should I pick?
01:59Sure, sure, sure, sure, sure.
02:02Maybe, nabanggit mo kasi kanina itong dipping sauce.
02:05Mm-hmm.
02:05I'm intrigued.
02:06So, first, we're gonna start with Lambanog.
02:09We also use local spirits here.
02:10Oh, my.
02:11And we have a new local rum, uh, white rum, which is, uh, this one is basically aglico.
02:18Aglico style.
02:18Aglico style is para siyang French style rum.
02:22Then, we have sotol.
02:23Uh, you can say sotol is kind of like kasin ng tequila.
02:26Ah.
02:27It's also Mexican spirit.
02:29So, here naman, it gives a lot of, like, barbecue-ish, uh, aroma and flavors.
02:37Ah.
02:38And then, we could pour in our lemon.
02:42There you go.
02:44Ganun pala dapat.
02:45Like, this is our, uh, red onion shrub that's made on, in the house.
02:51So, since, uh, may suka siya, we need to put in, uh, element.
02:56Specifically, for this drink, nyo ginawa that one.
02:58Yep, yep, yep, yep.
03:01Then, it's gonna shake it, shake it hard.
03:07Ooh.
03:10Yes.
03:11I love it.
03:16Oh.
03:17So, it's sour, it's savory, but it's very familiar.
03:21Yes.
03:21It's a bit vinegary, but still, like, approachable.
03:24It tastes like the actual sotsawa.
03:26Yeah, yeah.
03:26I now remember it.
03:27And it's good to see dipping sauce.
03:29Ano yung dipping sauce, di ba ba?
03:31Ano yun?
03:31Sotsawa.
03:32Sotsawa, ano.
03:33This is a good place, guys.
03:35Definitely.
Comments