Introducing the grand finale of Craft Month, a digital series we created to inspire sustainability in the cocktail industry through the use of seasonal produce.

After 12 months of exploring Melbourne's bar scene, meeting incredible bartenders, and tasting extraordinary drinks, we're excited to bring you one last instalment. For this final feature, we've teamed up with Askal in Melbourne for the creation of the Barangay Colada, a delightful cocktail available on their menu until the end of August 2024.  

Askal is the brainchild of five passionate Filipinos who brought their culinary dreams to life here in Australia. 

Their paths may have crossed continents, but their flavours found a home together. Askal, named after the resilient street dogs of the Philippines, celebrates the grit of the Pinoy spirit. This place is all about traditional Filipino dishes with a modern twist, served with a side of heartwarming stories. 

A Taste of the Philippines in Melbourne

At Askal, you’re in for a treat that’s as authentic as it is inventive. Co-owner and chef John River (from Kariton Sorbetes, and stints at Amaru, Sunda, and Lume) brings you a menu that’s as diverse as the Philippine islands themselves. The food is approachable, refined, and packed with flavours that transport you straight to the streets of Manila. 

Now, let’s talk drinks – specifically, this week’s Craft Month feature cocktail, the Barangay Colada, created by resident bartender Ralph Libo-on. "Barangay" means community in the Philippines, and this cocktail is all about bringing people together with a zero-waste ethos.  

Meet Askal’s daily cocktail shaker, Ralph Libo-on

 

Inspired by local ingredients and the spirit of sharing, the Barangay Colada features calamansi, sourced from nearby Keilor, Victoria, and spent banana peels from the Askal kitchen’s banana ketchup making process. It’s sustainable, it’s delicious, and it’s got a story to tell.  

“If you like Pina Coladas, this one is a delicious Pinoy take on the classic. My approach to cocktail making has always been about sharing the story of flavours I experienced growing up, and a big part of that experience was flavours of The Philippines. My ethos is to create based on your life experiences, using ingredients in your current area, and reducing waste as much as possible.” – Askal Bartender, Ralph Libo-on 

What on earth is a calamansi you might ask?

If you’ve never heard of calamansi, prepare to meet your new citrus crush. This tiny green fruit, often mistaken for a lime, is a staple in Filipino kitchens and packs a punch way above its weight. Imagine the love child of a lemon and a tangerine – tart, tangy, and with a hint of sweetness. Calamansi is the zesty hero in many Filipino dishes and drinks, bringing a bright, refreshing flavour that’s perfect for cocktails like the Barangay Colada.  

Now let us walk you through the secret recipe for how this epic cocktail creation comes together behind the bar at Askal.  

Recipe Rundown: Barangay Colada

• 45ml Republic of Fremantle Signature Vodka
• 10ml Toasted Coconut Amontillado Sherry
• 15ml Banana Peel & Cassia Oleo
• 10ml Lime
• 30ml Coconut Milk
• Top with Calamansi & Annatto Foam
• Garnish: Green Calamansi (the pride of Philipinos) zest

Making the Magic Happen

1. Toasted Coconut Amontillado Sherry: Toast 100g organic shredded coconut until golden brown. Blend with 700ml Amontillado Sherry on low for 1 minute. Let it seep for 15 minutes, then strain. 
2. Banana Oleo: Combine equal parts banana peels and caster sugar in a pot, mix well, cover, and let sit for 24 hours in the cooler. Bring to boil, strain, and keep the banana peels. 
3. Banana Peel Dust: Blend the soaked banana peels, spread on non-stick paper, dehydrate overnight, then blend into a dust. 
4. Calamansi and Annatto Foam: Mix 100ml calamansi juice with ½ teaspoon annatto powder. Combine with 450g Kara Coconut Cream, add to ISI Siphon, and charge with N2O twice. 

Bringing It All Together

1. Combine Signature Vodka, toasted coconut sherry, banana peel & cassia oleo, lime juice, and coconut milk in a shaker with ice. Shake well.
2. Strain into a tall glass over ice
3. Top with calamansi annatto foam
4. Garnish with Green Calamansi