Welcome to Bar None, where Robb Report Philippines delves into the world of wines, spirits, and everything in between. From vineyards to distilleries, classic cocktails to bold new creations, we uncover the flavors, traditions, and techniques that make every drink unforgettable. In this episode and in the rest of the four-part launch of Bar None, award-winning mixologist Arcadius Rybak takes classic cocktails and gives them a Filipino twist by employing local ingredients that he has come to love. Cheers! Kamias is a fruit often relegated to the sidelines of Filipino cuisine—used mainly in dishes and stews as a souring agent or tucked away in backyard trees--its culinary potential largely neglected, much more so in mixology. Unlike citrus fruits, which enjoy a well-established place in cocktails, kamias’ sharp, almost astringent tartness is rarely considered. Arcadius Rybak is incredulous. Rybak, best known for steering famed watering holes such as Zuma and Darkside..
