Mango sago, ube makapuno cocktails as refreshing farewell to dry season

It is officially habagat season. PAGASA has announced the onset of the southwest monsoon, which signals the approaching start of the rainy season.

As we bid farewell to the dog days, bar expert Gio Racelis introduces original Pinoy mixes which bring the comforting taste of the dry, hot season to the wet season. For this cocktail duo — and with a creative twist — he transforms beloved sweets into refreshing drinks which capture the essence of Filipino nostalgia and indulgence.

A nod to — and named after — one of the most iconic panghimagas (dessert), the creamy Mango Sago is a blend of tradition and innovation. This toothsome concoction, a delightful serving of full-cream milk, all-purpose cream, and mango puree, made extra exciting with a dash of light rum, promises a sweet and slightly tangy burst reminiscent of warm summer days. Do not forget the sago pearls to complete the experience!

Meanwhile, imagine your favorite ube halaya, a staple Filipino treat, elevated into a craft cocktail. Ube Makapuno, another Racelis signature creation, is a mouthwatering fusion of full-cream milk, coconut cream, and ube puree. A touch of light rum, a contemporary tribute to his

Filipino roots.

“It is a sip of heritage, yet crafted for the modern palate — one that every Pinoy heart cannot resist,” he shared.

Racelis is a full-time faculty member at De La Salle-College of Saint Benilde, where he shares his knowledge and skills on bar management and hospitality with the young learners under the School of Hotel, Restaurant, and Institution Management.

In addition to his service in the four walls of the classroom, he brings his passion for food and beverage to life through Timpla by Savore, a bar catering service which he co-founded.

Mango Sago and Ube Makapuno reflect Racelis’s love for Filipino delicacies and the desire to celebrate the richness of local flavors by transforming classic desserts into dazzling drinks.

Here are his recipes:

Mango Sago

Ingredients:

1 L full-cream milk

500 ml mango puree

500 ml water

250 ml all-purpose cream

50 grams sago

250 ml light rum (optional)

Procedure: Mix all the ingredients in a two-liter pitcher. Serve with ice.

Ube Makapuno

Ingredients:

1 L full-cream milk

1 can coconut cream

500 ml ube puree

500 ml water

250 ml light rum (optional)

Procedure: Mix all the ingredients in a two-liter pitcher. Serve with ice.