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Fill a tall glass with ice. Pour in the Hotel Lobby Rum Pearl White, pineapple juice, calamansi & lime juice, and simple syrup. Top with ginger beer and stir gently. Float four dashes of Angostura aromatic bitters over the top. Garnish with a calamansi or lime wheel.PASALUBONG – Manila Modern
Shake Hotel Lobby Rum, lime juice, and simple syrup with ice. Strain into a chilled coupe glass. Garnish with a lime peel.DAQUIRI – Classic cocktail
Muddle mint leaves and lime juice in a glass. Add Hotel Lobby Rum and simple syrup, then fill with ice. Top with soda water and stir gently. Garnish with a lime wedge and mint sprig.MOJITO – Classic cocktail
Shake all ingredients with ice until well chilled. Strain into a chilled coupe glass. Garnish with a lime twist if desired.HOTEL NASIONAL – Manila Modern
Fill a highball glass with ice. Pour in the Hotel Lobby Rum and lime juice. Top with cola and stir gently. Garnish with a lime wedge.CUBA LIBRE – Classic cocktail
Blend Hotel Lobby Rum, pineapple juice, and coconut cream with ice. Pour into a chilled glass. Garnish with a pineapple slice and a dash of bitters.PINA COLADA – Classic cocktail
Combine Hotel Lobby Rum, fresh lime juice and honey syrup in a shaker with ice. Shake well until chilled. Strain into a chilled coupe or champagne flute. Top with Brut Champagne or sparkling wine. Garnish with a lime twist or a honey-dipped lime wheel, if desired.AIR MAIL – Manila modern
A really good SS that flies the flag well for this style. Rich red berry compote with a touch of sugar on the finish. Recommended, drink now, with all sorts of food, Christmas lunch in Australia would be ideal!– Peter Bourke (Vivino)
I enjoyed this wine during a tasting in 2019, and with further ageing, it was very enjoyable tonight with slow cooked lamb. The wine is well balanced, with good structure and depth. Flavours of dark fruit, spices and oak are noted on the palate.– Tim R (Vivino)
Really impressive - lovely fruit weight still, and plenty of autolytic character too.– Asa Joseph (Vivino)
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