New on the Menu: Cocktail and Food Pairings at Sunshine Kitchen
Tim Walters of BarMansMix whips up cool cocktails to go with new menu items.
2/F Fort Pointe Building 1, The Fort Strip, Bonifacio Global City
Tel. No. 0928-821-2625
Open from 11 a.m to 2 p.m. and 6 p.m. to 10:30 p.m. (Sunday to Wednesday), 11 a.m. to 2 p.m. and 6 p.m. to 2 a.m. (Thursday to Saturday)
(SPOT.ph) This type of marriage is as sweet as it is exciting: a pairing that, like any good partnership, brings out the best in each of the components. Food. With. Booze. Sunshine Kitchen, the understated casual-dining restaurant at the Fort Strip, has recently introduced Sunshine Spirits, a new line of handcrafted cocktails by Tim Walters of BarMansMix Bar Consultancy, as well as complementary comfort food options to highlight the flavors.
Tea Totaler and Chicken and Mushroom Vol Au Vent
A preference for fruitier tones would automatically lead to A Pearfect Drink (P370)-Absolut Pear Vodka, organic guyabano, and spiced cardamom-designed to work with the earthiness of the Pan-seared Shrimp and Mushroom (P320), a creamy serving of vodka-infused seafood. The Tea Totaler (P270), Tanqueray gin laced with English Breakfast tea and mixed with cranberry and tonic, is smooth and crisp. Contrast it with the flakiness of puff pastry in the Chicken and Mushroom Vol Au Vent (P340), which is savory with lightly seasoned chicken bits in warm gravy.
The Sun Also Rises and Bourbon and Thyme Liver Pate with Warm Caramel Apples
The Outlaw and ceviche
Stronger concoctions are available, too. In the Sun Also Rises (P260), freshly muddled cantaloupe tames the spicy Maker's Mark Bourbon and bold Earl Grey tea. Just like its counterpart cocktail, the Bourbon and Thyme Liver Pate with Warm Caramel Apples (P390) exhibits similar heat and sweetness. Walters himself admits that the Outlaw (P280) isn’t for everyone. It's packed with more heat from spicy chillies, 100% Agave, and 1800 Reposado Tequila. Cool bites from the Grilled Mushroom Salad with Feta, Mixed Greens, Cherry Tomatoes, and Honey Balsamic Glaze (P320), however, pacify the strong zest of the cocktail.
Delux and Grilled Mushrooms with Feta Cheese, Cherry Tomatoes, Mixed Greens, and Honey Balsamic Glaze
Those who really need a drink ought to try Delux (P450), an oaky combination of Hennessey French brandy, English legend Pimm's No. 1, and tropical passion fruit. The Asian-style Ceviche of Mackerel with Fried Pappadum (P320) should provide the needed contrast with its slightly acidic ceviche and overall cool profile. Cup Full of Sunshine (P510), good for two, is refreshingly fruity: it mixes local Don Papa Rum, Lai'd on House infused with Ginger Casis, Dry Noilly Prat, and tropical juices. The cocktail is tailored to complement the savory and surf-themed Mixed Seafood Pizza (P360) loaded with shrimp, crab, and anchovies.
If you ever needed a reason to get a drink with your dinner, try Sunshine Kitchen. They’ll give you more than one.