Trilla In Manila Recipe

Prepare infusion

Zest three of the calamansi halves very lightly to capture aromatic oils, then juice all six halves. Combine the 8 oz of vodka with the calamansi zest and 0.25 oz of the calamansi juice in a clean jar. Seal and let sit at room temperature for 2–4 hours for a bright, quick infusion, checking aroma after 1 hour. For a stronger flavor, infuse up to 12 hours refrigerated. Strain out zest and discard. Reserve the remaining 0.25 oz fresh calamansi juice for the cocktail recipe.

Make cucumber purée

Place 0.75 cup coarsely chopped peeled cucumber, 2 oz water and 0.5 oz granulated sugar into a blender. Purée until completely smooth, about 30–45 seconds.

Strain and acidify

Strain the purée through a fine mesh sieve or cheesecloth into a bowl, pressing to extract as much liquid as possible. Add 0.5 oz fresh lime juice, 0.25 oz rice vinegar, and 1 tsp salt to the strained cucumber liquid. Stir until sugar and salt are dissolved. Taste: the cordial should be bright and slightly tart; adjust with an extra 0.25 oz lime juice or a pinch more salt if needed.

Dilute and chill for carbonation

Add 4 oz cold filtered water to the acidified cordial to reach a good mouthfeel for carbonation. Chill the mixture thoroughly in the refrigerator for at least 30 minutes — it must be very cold before force-carbonating.

Force-carbonate

Pour the chilled cordial into a soda siphon or keg suitable for CO2. Charge according to your device's instructions (typically 1-2 charges on a siphon or set keg to 30–35 psi and refrigerate under pressure for 12–24 hours). If using a siphon, shake gently to incorporate CO2. Once carbonated, keep refrigerated and lightly agitate before dispensing a small amount. Yield: about 6–7 oz carbonated cordial.

Combine base spirits

In a mixing glass filled with ice, add 2 oz calamansi-infused CÎroc Peach vodka, 0.5 oz peach liqueur, 0.25 oz simple syrup, and 0.25 oz reserved fresh calamansi juice (from infusion step). Stir gently 10–15 seconds to chill and dilute.

Prepare glass

If serving in a rocks glass: place a large ice cube in the chilled glass. If serving in a coupe: chill the coupe and do not add ice.

Build with carbonated cordial

Strain the stirred cocktail into the prepared glass over the ice (or into the chilled coupe). Top gently with 1.5–2 oz of the force-carbonated acidified cucumber cordial dispensed from the siphon. Pour slowly down the side to preserve carbonation and create a delicate effervescence. Stir once gently with a bar spoon to integrate (one slow rotation).

Garnish and serve

Garnish with a thin cucumber ribbon or wheel tucked on the rim, a calamansi wheel on the rim, and optionally a thin peach slice floated on top. Serve immediately while the cordial retains fizz.