The Bizarre Bar opened its doors in Poblacion, Makati, in May. It has since become a nightlife destination for its cocktail degustation, which is basically a five-course pairing of drinks and bites. It is an intimate venue with a 10-seater bar and a handful of small tables to complete its capacity for 25 guests.
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00:00Every drink has a story to tell, every drink has an experience by itself.
00:06Coming into Bizarre other than a bar is also kind of like a theater show.
00:16Bizarre actually is a, technically it's a lavish cocktail degustation.
00:21So we treat our guests with signature curated cocktail courses and from there it is paired
00:26meticulously with bar bites. So we get the dining course structure, cocktails take the
00:33center stage, then the bar bites supports the cocktail. The whole concept goes around
00:40the narrative storytelling on fine dining. So technically we build the whole cocktail
00:46program first, from there I'm going to present it to Chef Kel, my partner, and he's going to
00:52try all the cocktails and from there you're going to think of the dishes that would pair it well.
00:59So our first menu release is called The Roots. So The Roots meaning the roots of Philippine
01:04culinary culture. So think of your regular Filipino household ingredients such as
01:09suka, patis, calamansi, toyo, bigas, and nyug. It might sound different but you know that's
01:19why it's called Bizarre, right? Atchara in South Saman. So atchara technically is a cocktail that
01:26is paired with vinegar, which atchara has vinegar and it's made with vinegar, right? The cocktail is
01:32kind of like a natural spritz but we took it in a way of the Filipino flavor. So it's like
01:41drinking a natural spritz and atchara in the middle of and then the outcome is our atchara cocktail.
01:52Sausawan naman, I mean it's bizarre on its name, on its own. Kasi sausawan we have that
02:00thingy. A sausawan is soyo, calamansi, patis, but we turn it into a cocktail form. Contrary to what
02:06we think that it's salty and savory, the drink is actually our refreshment or sour. It's topped up
02:15with calamansi sorbet and it has a healthy form of Hendrick's drink. We call it a three-dimensional
02:22cocktail because you can drink it three different ways. You can sip the drink on its own. You can
02:28have a scoop of the sorbet. Maybe midway if the drink is still a little bit sour for you, midway
02:35once the sorbet starts melting. If you haven't finished it yet, you can mix up the whole sorbet
02:40and it's gonna turn into a new different flavor. We have our gin pom. It looks like not so bizarre
02:51but what we actually did is we created our own pomelo vinaigrette as the pomelo flavor and we
02:59topped it up with prosecco for that nice bubbly. So with pomelo vinaigrette, medyo may konting umami,
03:06may heavy on flavors, but it still reminds you of that street style 90s kid gin pom drink.
03:15Another one there is the kapet pandesal. Literally when you're drinking the cocktail,
03:22it tastes like when you have your coffee in the morning, trying to defend your pandesal,
03:28tapos nahulog siya sa ilalim and then it got soaked up there but you still end up drinking it and
03:34eating the pandesal inside. So it tastes like that and it's lovely and it's with hau hau foam,
03:40so the hau hau candy. Sorry, I'm very 90s. You know because experience for us is not just about
03:48the drinks, it's not just about the food, but the total feeling inside the food.
03:55Um it's a whole package or if a consumer thinks of them drinking in a bar, they wouldn't think
04:02on drinking, going to a bar just because they just want to drink, but also they want to experience
04:09the setup, the setting, and the concept of the bar. So when it comes to the
04:16um that concepts, um Bizarre coming in as a pioneer of cocktail distribution makes the brand
04:25solid. We're also here to tell a story, not just about a place for you to drink,
04:33it's also a place for you to experience.
04:45you