Recipe: Shangri-La's Mactan Resort and Spa, Cebu's Tanglad Martini

The Tanglad Martini features lemongrass and Veuve Clicquot champagne.

Shangri-La's Mactan Resort and Spa, Cebu shares its recipe for the Tanglad Martini, which incorporates lemongrass and Veuve Clicquot champagne for a refreshing Southeast Asian-inspired cocktail.

Spa Profile: CHI, The Spa at Shangri-La’s Mactan Resort & Spa, Cebu

Tanglad is the Filipino name for “lemongrass.” It is native to warm temperate and tropical regions, and is widely used as an herb in Asian cuisine. It has a subtle citrus flavor and is is commonly used in teas, soups and curries.

Tanglad Martini

*Shelf Life: 10 days

Ingredients:

• 60ml Vodka (no brand) infused with lemongrass

• 60ml Homemade Sour Mix (blend with Calamansi and sugar syrup)

• Veuve Clicquot Champagne

Directions:

• Chill a martini glass with ice and water.

• Place all the ingredients into a shaker, except the champagne. Fill with ice and shake vigorously for 30 seconds.

• Remove ice and water from the martini glass.

• Double strain into the martini glass.

• Top with champagne.

Lemongrass Vodka:

• Pick a brand of vodka, place in a jar and add 3/4 piece of lemongrass. Cover and leave it in a dry space for 48 hours.

• Filter and place it back into the bottle.

Sour Mix:

• 200ml Fresh Calamansi Juice

• 200g Sugar

• 100ml Hot Water

Directions:

• Place all the ingredients into a blender and mix well.

• Let cool before using.

• Mix and enjoy!

For more information, visit the hotel’s website and follow them on Instagram: @shangrilamactan

[Image courtesy of Shangri-La's Mactan Resort and Spa, Cebu]

Kamala Kirk is a University of Southern California graduate and has been an editor/writer for more than a decade. She has written for E! Online, Total Beauty, TravelAge West, Malibu Times Magazine, and many more. She resides in Los Angeles and is a proud pug mom. Follow her on Instagram: @kamalakirk