Give Me All the Lumpia and Booze
It’s no wonder I chose a career in restaurants. Filipinx love a gathering, whether it’s large or small, with family or friends, in someone’s background or a banquet hall. But, more importantly, these gatherings include fantastic food, some of which homemade.
A New Year's celebration where I made like 80% of what's on the table.
Filipinx are great home cooks since they had to learn to cook at a young age for many people. With my dad being the oldest of five boys, my grandma (may she rest in peace) and grandpa taught him and his brothers how to cook. Many of my extended family on my mom’s side cook a lot (no offense to my mom’s parents, but they weren’t great cooks and/or didn’t cook). You’d think some of my family members would open a restaurant with all of their cooking talent, but they all chose to be nurses so they can make money. I decided to make money from something I’m passionate about; that something is flavor through food. I’d like to think I’m doing well for myself with this career. But I digress.
Anthony Bourdain was on his perspective on my culture. We are giving. I’d like to take it a bit further when it comes to my generation of Filipinx-Americans. We are not only sharing our food but also our passions and points of view. Here, I’m giving you this pairing of my favorite Filipinx party food and sparkling rum drink.
No, I didn’t make the lumpia. I got them from a local lumpia-making delivery service (who also happens to be from San Diego) I found on Instagram.
I did make the cocktail, though. Like all my cocktails, my inspiration came from a recipe at work. It’s a crusher.
Basking in the Sun
Ingredients from left to right: homemade limoncello, Topo Chico sparkling mineral water, Kasama rum, Franciacorta
Ingredients:
1oz Lime juice, fresh squeezed
0.5oz Limoncello (I made my own, but you can buy it)
1.5oz Spiced rum (I used Kasama, a Filipino craft rum with lots of lime and pineapple flavors)
2oz Sparkling wine (I used Franciacorta since I had just finished with a tasting, but anything else is fine)
1oz Soda water or sparkling mineral water (I’m obsessed with Topo Chico)
Garnishes: lemon twist and lime twist
Instructions:
Shake all ingredients except the sparkling wine and soda water in a cocktail shaker full of ice until cold (about 8-10 seconds)
Strain mixture in a rocks glass over ice and gently stir in the sparkling wine and soda water
Garnish with lemon and lime twists
Now that I’ve shared this with you, I’m going to eat that entire plate of lumpia and crush like three of these cocktails. Wake me up when it’s time to go to work.
