At Marikina's DITU Café & Drinkery, the Lambanog Is the Star
Think you know lambanog? Get into the spirit at this speakeasy-café.
Published on Mar 26, 2026
(SPOT.ph) Richie Cruz is a man on a mission, and that mission is to put lambanog in the spotlight. At DITU, a café-bar he established in Marikina, he accomplishes precisely that by offering different varieties of the coconut liquor and showing visitors how to use and enjoy them.
He acknowledges the stigma associated with lambanog, especially with the deaths in late 2019 associated with methanol poisoning linked to the liquor. “Ngayon people think na, ‘pag lambanog, ['yung poisoning issue] kaagad,” he laments. His goal? To encourage people to look beyond its negative image, and be open to trying better, finer, higher-quality lambanog—be it for straight up drinking, or stirred into cocktails.
Cruz’s fascination on lambanog led him to do a deep dive on the liquor—and with that came discoveries of the many variations of the drink, and the countless terminologies associated with the subject. “I could write a whole book,” the jolly bartender says as he chuckles. He shares his discoveries with visitors at DITU, offering a selection of lambanog sourced from different parts of the Philippines, some with more current techniques involved in making them.
DITU, which calls itself the Philippines’ first speakeasy café and lambanog bar, keeps itself relatively hidden on General B.G. Molina Street. It’s housed in a rather nondescript building—the round sign with their moniker marks the spot. But unlike other speakeasies that can feel snooty and exclusive, DITU welcomes visitors with open arms—casual drinkers, serious enthusiasts, and everyone in between.
They go for a mostly industrial look with grey walls and bricks lining the central counter. There are, however, pockets of color from children’s books lining one of the shelves at the back; framed photographs of coconut trees on the walls; and flags with cheeky signs hanging from a string from the ceiling.
What to try at DITU Cafe and Drinkery, Marikina
Lambanog Flight
The best way to dive into DITU is by availing of their Lambanog Flight (P1,000), which gets you pours of four lambanog varieties for a guided tasting with Richie, plus savory bites and a cocktail (more below).
Presented on our visit were Infanta, a lighter, cleaner-tasting lambanog that took home a double-gold award at the 2014 San Francisco World Spirits Competition; Pantalan, a nipanog—that is, a distilled beverage from the the fermented sap of the nipa palm—with a bit of a tropical, lazones-like profile; Lakan Premium, a coveted lambanog that’s just the right amount of assertive but still goes down smooth; and Falcon Coco Spirit, a lambanog that’s been aged in oak barrels—thus its deeper brown tint, caramel-like aroma, and note of hazelnut.
Pours of the lambanog are served in Glencairn whisky glasses, served while Richie goes over the process behind and tasting notes in each brand and variety of the spirit. (Photos by Patricia Baes)
Highballs and Other Cocktails
Lambanog cocktails can also be ordered à la carte. They mix up some particularly playful numbers like the HawHaw Highball with the nostalgic, plum-y taste of good ol’ Haw flakes; and the Padre Damaso, which has the classic communion wine known as Mompo along with lambanog, gin, Campari, and Amaro Averna for a bit of an anise-y kick. Richie also makes a Sinigang Highball that’s gained traction on social media; the version on our visit had a labanos-forward profile, but he’s since released a 3.0 version with sampalok candy on the side. (Photo by Patricia Baes)
Puluts
Snacks, amusingly called puluts, complete the experience. The sweeter drinks are just the thing to balance out the heat of the Juan Sisig (P180), bites of or tuna sisig over tacos. Those downing their lambanog straight up will want to alternate those sips with bites of the Wag!U Tofu (P170), pan-seared bites of tofu with a savory sauce to match; or the Neknek Mo! (P170), breaded chicken necks designed for easy gnawing on.
Cruz, who also operates the Center for Bartending and Tourism Academy, Inc. in Marikina, also recognizes that his lambanog journey is largely 'unfinished,' and that the learning process is an ongoing one. He’s currently in the process of distilling his own versions of the coconut spirit (he let us try an experimental 50-proof version—sweet, buttery stuff it was), and dreams of opening his own distillery down the line. In the meantime, he’s out here continuing to learn what he can about the spirit—and DITU is also his way of inviting people to join him along the way.
Also read:
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For Trish, food is as much a source of pleasure and fuel as it is an outlet for creativity; a medium by which stories can be passed on; and a way to connect with others.