Ron Cruz is a Filipino bartender and co-owner of Fat Cat, a cozy jazz bar born from a post-pandemic leap of faith. Known for his creative, story-driven cocktails, he represented the Philippines as a finalist in the inaugural Campari Red Hands Asia competition.
There were no cocktails the first time I met Ron Cruz. Instead, there were a lot of film cameras and even more beer, as was typical for any gathering of Lomomanila, a group obsessed with experimental analog photography that we were both a part of. It was March 2007 and that was also when Ron, then a lanky 23-year-old, met my cousin Fifi Capicoy who would become his wife nine years later.
Ron and Fifi are the cat-loving couple behind Fat Cat, the mighty little bar in Makati Cinema Square that’s become known for its warm, intimate ambiance and great cocktails—Ron’s cocktails.
Fat Cat has been receiving accolades but perhaps the biggest reward is seeing how much their community has grown. “We’ve been very lucky with Fat Cat. A lot of stuff went right,” Ron said. And, according to him, one of the biggest surprises was realizing how kind and welcoming the people in the bar scene are. He’s become friends with both veteran and new bar owners, sharing knowledge and supporting one another.
Ron and Fifi have opened two more ventures, both just steps away from Fat Cat: El Gato, an agave bar that serves Mexican food, and Cattery, a cocktail bar that’s also a live music venue. At the bars, their skills come together beautifully—with Fifi in charge of the kitchen and also designing the spaces, while Ron, the beverage director, creates all the cocktails. I get to witness their magic up close as a partner at Cattery and while working front of house at El Gato. I call Ron and Fifi my bar parents because they’re the ones who brought me into this new world. And what an exciting world it is.
Know the rules, then break them
Walk into Fat Cat and El Gato and you’ll see jars of Ron’s experiments: cheong, kombucha, and other fermentations. Right now, on our shelves, we have a jar of pale pilsen vinegar, along with habanero and jalapeño tinctures. He is also working on a non-alcoholic tequila.
Experimentation is something he really enjoys. But not all experiments go well, of course. Ron still laughs when he remembers the time he tried to carbonate sinigang water. “It was super weird,” he said.
Like he told us the week that all the bar staff played with infusions: “Just because you can doesn’t mean you should.”
Another thing he always reminds new bartenders: “Master the classics before you start creating your own cocktails.”
The man behind the bar
A self-taught bartender, Ron took the nerd’s approach in studying cocktail techniques, immersing himself in everything he could get his hands on—books, videos, podcasts, and more.
Ron is a champion of taste exploration. “Try this,” he’d tell us, opening a bottle of kiwot honey—which is produced by stingless bees in the Philippines—and marveling at how different it is from what we’re used to.
Anchored by his palate, something he developed over years of eating and traveling with Fifi, Ron doesn’t shy away from using unusual ingredients. Squid ink, patis, black garlic, gochujang, palo santo, mushrooms—he’s managed to incorporate them into his cocktails. Not for shock value, though. Ron is not one for gimmicks. Somehow, no matter what’s on the ingredient list, his drinks always make sense—and they come out perfectly balanced.
He gives his non-alcoholic creations—a must for the sober-curious Gen Z guest—the same thoughtfulness he gives his cocktails. An example would be Temperance, currently on Fat Cat’s menu of 22 tarot card-inspired drinks: a mix of cranberry, oats, milk kefir and white chocolate.
He’s now working on Fat Cat’s new menu. “It’s about the different steps of creating a song.”
Stay curious, keep learning
Ron was the Campari Red Hands Philippines champion of 2024 and went on to represent the country in Italy. “I like joining competitions. It forces me to create new things. You don’t have to win, you just have to keep learning,” he said.
For Ron, drinks are just one part of what makes a good bar. Hospitality is what matters most. Once, a visiting chef from Singapore mentioned that his favorite Filipino dish was sisig—but he’d only tried it in Bangkok. Ron disappeared and returned with sisig for the delighted chef. It was the perfect example of going the extra mile.
Working with Ron is easy because his approach—whether in bartending or running his bars—is equal parts curiosity, creativity and humility. He has none of the swagger you’d often see in bartenders. No ego either.
Case in point: when I asked him, “When did you realize you were good at making cocktails?”
He laughed and said, “Never naman. I just enjoy it.”
He and Fifi are very hands-on. They go to the bars every day, often coming in earlier than we do.
Ron is a quiet, steady presence in the bar. It constantly amazes me how he manages to keep a cool head no matter the situation. He can teach masterclasses in diplomacy and the art of being chill—something I desperately need.
How does he do it? He shrugged, telling me there’s no secret. “There are just bigger things to worry about than cocktails.”
Frequently Asked Questions
The bars are owned and operated by the husband-and-wife duo Ron Cruz and Fifi Capicoy. Ron serves as the beverage director and master of cocktails, while Fifi handles the kitchen and interior design.
They have expanded to two nearby concepts: El Gato, an agave bar specializing in Mexican food, and Cattery, a cocktail bar that doubles as a live music venue. All three spots are located just steps away from each other within Makati Cinema Square.
A self-taught “nerd” of mixology, Ron is known for experimenting with ferments like cheong and kombucha, as well as unusual ingredients like patis (fish sauce), black garlic, gochujang, and palo santo. His guiding philosophy for new bartenders is to “master the classics” before attempting original creations.
Yes, he was the 2024 Campari Red Hands Philippines champion and traveled to Italy to represent the country in the global competition.
The current menu features 22 tarot card-inspired drinks, including the Temperance, a non-alcoholic cocktail made with cranberry, oats, milk kefir, and white chocolate. Ron is also currently developing a new menu based on the different steps of creating a song.
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