Cocktail & Other Recipes By Spirit Rum Cocktails

El Fili Daiquiri

El Filli Daiquiri cocktail

K.K. Chote

There are an amazing array of Philippine flavors you can play with in cocktails,” says Lee Watson, a bar consultant who works mainly in Manila and who crafted the bar program at Gugu Room, a Japanese-Filipino izakaya in New York City. Mango is among those ingredients, particularly as Filipino mango offers its own distinct flavor profile. “Philippine mangoes are sweeter than Mexican mangoes, which you typically see in the US,” says Watson. “It’s closer in flavor to a peach.”

To round out this mango-fueled Daiquiri riff, Watson adds a spoonful of yuzu kosho, a Japanese chile sauce fermented with yuzu. “I like playing with less obvious and contrasting flavor pairings,” he says. It adds a little heat to the typical Daiquiri format, as does a rim of calamansi honey (calamansi, a flavor-packed citrus, being another common Filipino ingredient) and shichimi togarashi, a Japanese spice blend. Tanduay, a Filipino rum, is the final component of this cocktail that represents the melding of two Asian food cultures.


  • Calamansi honey (for rim)

  • Shichimi togarashi (for rim)

  • 1 1/2 ounces Tanduay Gold Asian rum

  • 1 1/2 ounces Gina mango nectar

  • 1/2 ounce lime juice, freshly squeezed

  • 1/2 barspoon yuzu kosho


  1. Prepare a coupe glass by dipping half the rim into calamansi honey, then into shichimi togarashi.

  2. Add the remaining ingredients into a shaker with ice and shake until well-chilled.

  3. Strain into the prepared coupe glass.