The rainy season has officially started, which means it is of utmost importance to boost the immune system to combat timely monsoon-related infections such as cold and sore throat, fever and flu, especially amid the continuous battle against the coronavirus (COVID-19) pandemic.
Bar executive Kentt Earl Yap, backed up by over ten years of experience in the F&B scene, suggested drinks rich in vitamin C, which is essential for immune health and the growth and development of the body. It likewise reduces the risk of chronic disease and iron deficiency, helps manage high blood pressure, prevents blood uric acid levels and gout attacks. It also protects memory and brain function.
To make vitamin C consumption more exciting, Yap whipped up two original mouthwatering mocktails that promise a generous serving of health benefits. Its ingredients are readily available at the nearby local stores or even online shopping platforms.
Sweetened by the famous Korean Yuzu tea, Rain is a delectable drink. “This tea is served if you are having a sore throat especially during the changing weathers,” Yap shared. “Its sweetness will work well with the palate of Filipinos.”
Shine, on the other hand, is rejuvenating and nutritious for cooling down. “It combines the high vitamin C from dalandan and the hibiscus flower,” Yap explained. “The soda water also makes it a refreshing and sweet and sour carbonated beverage that is cost-effective.”
Yap worked in Singapore for over a decade with an experience that encompassed diverse bar concepts. He served as the group head bartender of EPH518 Cocktail Bar Singapore and the bar executive and supervisor of Park Hotel Group-Grand Park Orchard. He also rendered his knowledge and skills in Marina Bay Sands Singapore, Bazin Bistro & Bar, Mogambo Bars Singapore as well as TGIFriday’s Heeren & Katong Singapore.
He is currently sharing his expertise as he trains the culinary aspirants of his alma mater, the School of Hotel, Restaurant, and Institution Management (SHRIM) of the De La Salle-College of Saint Benilde.
150 ml Jasmine green tea (1 bag brewed for two minutes in 65 degree water)
20 ml fresh lemon juice
60 ml apple juice
3 teaspoon Korean Yuzu tea
Brew the Jasmine tea. Once the tea bag is removed, add in the Korean yuzu tea, lemon, and apple juice. Mix well. Serve warm in a teacup
150 ml Hibiscus tea (2 grams hibiscus flower brewed for 3 minutes in 70 degree water)
6 slices dalandan fruit
20 grams white sugar
Brew the hibiscus tea and let it cool down. Muddle the dalandan slices with sugar in a tall glass. Add brewed hibiscus tea and ice. Mix properly. Top up with soda water.