Hot new Filipino mo­jito bar hits the Six

Plus a nod to Ire­land’s sig­na­ture beer style (which is in no way green) by Karolyne El­la­cott

Bayview Post - - Food -


As of late, Filipino food has been blow­ing up all over the city. From turon to le­chon kawali, the love af­fair has yet to sub­side. And at Dolly’s Mo­jito Bar and Panci­te­ria, found in Blo­ordale vil­lage, they’re as ex­cited about the food as they are the drink. Dolly’s is the lat­est ven­ture from Dave Sidhu, known for his mini Playa Ca­bana em­pire. In­side, red booths hear­ken back to the space’s diner days, while new touches like a gi­ant mu­ral and some noodly light fixtures help im­bue it with artsy charms.


Back in the Philip­pines, Johnny Walker Black has been the go-to bev­er­age at bars for some time. “It’s what all my un­cles drink; it’s what my dad drinks,” says Gabe Baron who runs Dolly’s bar. But times are chang­ing, and thanks to the small batch Don Papa, pro­duced on the is­land of Ne­gros, rum is get­ting a turn in the spot­light. “I was in the Philip­pines last Novem­ber and I saw this at all the bars,” says Baron of the rum.


Orig­i­nally the team aimed to fea­ture Don Papa in their mo­ji­tos, but the price point kept things sticky. A smooth five-year-old Flor de Caña was deemed the next best thing. The Filipino mo­jito starts with mint be­ing mud­dled be­fore two and a half ounces of rum are poured on top. Freshly pressed sugar cane juice joins in (there’s a juicer fur­ther down the bar) along with both pineap­ple and cala­mansi juice. Cala­mansi, the teeny sweet-and-sour citrus fruit found ev­ery­where in the Philip­pines, is key to the cock­tail’s suc­cess. “Pineap­ple juice is both sweet and tart at the same time, but the cala­mansi re­ally bal­ances it out,” Baron says. The re­sult is a frothy, trop­i­cal tipple that tastes just like sum­mer.

Bar man­ager Gabe Baron and the Filipino mo­jito

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