From the recipe collection
Lambanog (Distilled Coconut Liquor)
Strong distilled coconut spirit served neat in small tagay glasses.
- Prep time
- 5m
- Yield
- 1–2 shots
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Check that the container of commercial lambanog is sealed, within date and from a licensed or trusted producer.
- Chill the commercial lambanog to the serving temperature recommended on the label; do not freeze carbonated bottles or cans.
- Prepare clean, dry glasses, suitable food or pulutan and drinking water for the table.
- Open the commercial lambanog carefully without shaking and discard it if the seal, smell or appearance is abnormal.
- Pour a modest 60–150 ml serving, depending on strength and package guidance.
- Serve slowly with food and water; never serve alcohol to minors, during pregnancy or to anyone who will drive.
- Store or discard any opened remainder exactly as the label directs.
Strong distilled coconut spirit served neat in small tagay glasses. — Serves 1–2 shots · Prep 5m
Ingredients
- 30–45 ml commercial lambanog (about 1–1 1/2 oz) from a reputable brand
- Ice cubes, optional
- Assorted pulutan (grilled meats, chicharon, or kinilaw), for serving
Method
- Chill the bottle of lambanog or keep it at cool room temperature, according to your preference.
- Pour 30–45 ml into a small shot glass or tagay glass.
- Serve neat, optionally with a few ice cubes on the side, together with hearty pulutan.
- Sip slowly and enjoy in moderation.
Kitchen note
Lambanog is very strong; keep pours small, drink water in between, and never drink and drive.