Discover how three top bartenders turned Filipino desserts into cocktails, proving that the only thing sweeter than dessert is drinking it!

Words Mika Reyes
Photos courtesy of Don Papa Rum
September 2, 2024

When you think of desserts, visions of sugar and spice—and perhaps a heaping scoop of ice cream—likely dance in your head. But what if we told you that three of Asia's finest bartenders decided to shake things up by transforming your favorite Filipino desserts into cocktails? Enter the Tres Papas event at The Curator, a place where creativity, culture, and cocktails blend seamlessly.

On a balmy August evening, The Curator—a bar that’s no stranger to accolades, having secured its spot as the best in the Philippines and one of Asia's top 50 for nearly a decade—played host to a night that was anything but ordinary. Tres Papas, the brainchild of Don Papa Rum, saw three mixology maestros take over the bar for a one-night-only event. The mission? To reimagine the humble panghimagas (that’s dessert in Filipino) with a modern twist.

First up was Audrey Gustilo, Don Papa Rum’s charismatic Philippine brand ambassador. Known for her flair and finesse, Audrey brought a nostalgic yet innovative touch to her concoctions. Her inspiration? The Filipino classic halo-halo. Imagine the sweet nuttiness of macapuno (that’s young coconut for the uninitiated) paired with the rich, caramel notes of yema, all elevated by the deep, warming embrace of Don Papa Rum. If that doesn’t make your sweet tooth tingle, nothing will.

Then there was Dan Santos, the senior bartender of The Curator, who’s spent years mastering the art of the cocktail. Dan’s approach was refreshingly cool—literally. His cocktails were inspired by Filipino summer favorites, like mais con yelo and sago’t gulaman. Picture this: a chilled glass of creamy corn, with a hint of rum, that transports you to a breezy afternoon in the province. Or a vibrant mix of sago pearls and sweet syrup that’s both nostalgic and novel. Dan didn’t just mix drinks; he bottled memories.

And finally, from Singapore’s Night Hawk, ranked #16 in Asia’s 50 Best Bars, came Trisha “Taco” Leong. With a reputation for creating savory masterpieces, Taco ventured into the world of Filipino desserts, focusing on the earthy and indulgent flavors of ube and leche flan. Her creations were a love letter to simplicity, showcasing how a few well-chosen ingredients can create something truly spectacular. And just like that, Taco had us rethinking our dessert game.

The evening was a testament to the power of collaboration, with each bartender bringing their unique flair to the table. It wasn’t just about the cocktails—it was about the stories, the culture, and the connections forged over a glass (or two).

And the best part? This is only the beginning. The Tres Papas series continues, with upcoming events in September and October promising even more culinary creativity. So, if you find yourself craving something sweet—with a side of rum—make sure you don’t miss out. After all, who wouldn’t want to sip on a dessert?

These three bartenders have shown us that when creativity and tradition come together, magic happens. Here’s to more nights of indulgence, innovation, and, of course, Don Papa Rum. Cheers!