Recipe: Shangri-La's Mactan Resort and Spa, Cebu's Tanglad Martini
Shangri-La's Mactan Resort and Spa, Cebu shares its recipe for the Tanglad Martini, which incorporates lemongrass and Veuve Clicquot champagne for a refreshing Southeast Asian-inspired cocktail.
Spa Profile: CHI, The Spa at Shangri-La’s Mactan Resort & Spa, Cebu
Tanglad is the Filipino name for “lemongrass.” It is native to warm temperate and tropical regions, and is widely used as an herb in Asian cuisine. It has a subtle citrus flavor and is is commonly used in teas, soups and curries.
Tanglad Martini
*Shelf Life: 10 days
Ingredients:
60ml Vodka (no brand) infused with lemongrass
60ml Homemade Sour Mix (blend with Calamansi and sugar syrup)
Veuve Clicquot Champagne
Directions:
Chill a martini glass with ice and water.
Place all the ingredients into a shaker, except the champagne. Fill with ice and shake vigorously for 30 seconds.
Remove ice and water from the martini glass.
Double strain into the martini glass.
Top with champagne.
Lemongrass Vodka:
Pick a brand of vodka, place in a jar and add 3/4 piece of lemongrass. Cover and leave it in a dry space for 48 hours.
Filter and place it back into the bottle.
Sour Mix:
200ml Fresh Calamansi Juice
200g Sugar
100ml Hot Water
Directions:
Place all the ingredients into a blender and mix well.
Let cool before using.
Mix and enjoy!
For more information, visit the hotel’s website and follow them on Instagram: @shangrilamactan
[Image courtesy of Shangri-La's Mactan Resort and Spa, Cebu]
Kamala Kirk is a University of Southern California graduate and has been an editor/writer for more than a decade. She has written for E! Online, Total Beauty, TravelAge West, Malibu Times Magazine, and many more. She resides in Los Angeles and is a proud pug mom. Follow her on Instagram: @kamalakirk