Kalamansaki (aka Cabanatuan)*
Saki (your choice; the variety will determine how dry or smooth the drink is)
Kalamansi juice concentrate or Fresh kalamansi juice (with or without sweetener)
It’s really a case of bunging everything together, to taste, stirring it and serving the concoction over ice. Actually, it tastes very much like a Mojito. The amounts you mix together depends on how much kick you want from the saki and how much sweetness or tart you want from the kalamansi concentrtate or kalamansi juice. Living in the United States, the concentrate is much easier to get than fresh kalamansi, and I have a bit of a sweet tooth anyway, so the concentrate is nice. However, there is still nothing like the smell and taste of fresh kalamansi, whether it’s being used in a cocktail, for kalamansi juice or soda, or as a condiment for pancit or daeng na bangus with toyo (soy sauce) and/or suka (vinegar).
Anyway, back to the Kalamansaki.
1. In a highball glass, pour 2 or 3 shots (or saki cups) of saki and 1 or 2 shots of the kalamansi concentrate. Stir.
2. Fill the glass about 2/3 full of Tonic Water and stir gently.
3. Pour into another highball glass with lots of ice in it.
* I’ve decided to give the Kalamanskai an alternate name, the Cabanatuan. This is for the area of The Philippines where what is regarded as the greatest rescue mission of World War II took place. US servicemen, alongside Filipino guerillas, rescued a battalion of captured US soldiers who were held in a POW camp by the Japanese.