The Michelin collaterals at The Pig & Palm are the latest nods to the Jason Atherton restaurant empire’s DNA, which pulses through the open kitchen. But for those who prefer their storytelling in a chilled coupe rather than on a plate, the real magic happens at the bar. Here, the menu isn’t just a list of ingredients; it’s a solid signature cocktail program designed by the “Cocktail Hobbit” himself, Jamie Jones.
Navigating the menu feels like being let in on a series of inside jokes. Every name is an exercise in clever wordplay, a linguistic wink that promises as much personality as the pour. It’s the kind of wit that makes you smile before the first sip even hits your palate.
Take that first sip
I usually find the best way to open a meal here is with a Dill Or No Dill. It’s a bright, gin-based refresher where the fresh, verdant slap of dill meets the crispness of elderflower, lemon, and cucumber. It’s best paired with their Linguine Nero; the cocktail’s botanical acidity and cucumber-cool notes act as a bright counterpoint to the deep, umami-rich squid ink and the briny sweetness of the seafood.
There’s the Proseccolada, a sophisticated, sparkling glow-up of the tropical classic that swaps heavy cream for the effervescence of bubbles, clarified pineapple, and coconut. It is clean, lean, and dangerously drinkable. For something with more “bass,” the Rum DMC hits the palate with a blend of white rum, Tio Pepe, lemon, and soursop juice; a percussive hit that pairs excellently with the spicy crunch of their KFC (Korean Fried Chicken).
Then there is the Notorious P.I.G. Built on a foundation of bacon butter-washed bourbon, it’s smoothed out with the woody sweetness of maple syrup and finished with a sharp pinch of sea salt. Try it with their best-selling Confit Pork Belly, where the savory smokiness engages in a delicious tug-of-war with the succulent, melt-in-your-mouth fat of the pork.
But wait, there’s more
The real closer for me, or perhaps the best way over Humpday, is the Coff Medicine. Prescribed by the enigmatic “Dr. Lord West,” it’s a potent, localized concoction of Don Papa Rum, Kahlúa, and a double shot of espresso, served with the strict instruction to shake and consume immediately. Dark, brooding, and medicinal in all the right ways, I like to treat it as a sexy replacement for a standard spiked cup of joe. Whether paired with their decadent, molten-centered Chocolate Moelleux, or set against the caramelized sweetness of their Bananita, it’s a bittersweet symphony that lingers after the glass is empty.
Indulging in a few of these spirited chapters should tell you that the liquid program isn’t just a supporting act to the solids. It may very well be the charismatic, slightly dangerous other lead.
The Pig & Palm is located at the MSY Tower, Pescadores Road, Cebu Business Park, Cebu City.
Frequently Asked Questions
The signature program was designed by Jamie Jones, known as the “Cocktail Hobbit,” and it blends traditional Filipino fruits and flavors with British cocktail styles.
It is built on a foundation of bacon butter-washed bourbon and maple syrup; the author recommends pairing it with the best-selling Confit Pork Belly.
It is built on a foundation of bacon butter-washed bourbon and maple syrup; the author recommends pairing it with the best-selling Confit Pork Belly.
This potent drink consists of Don Papa Rum, Kahlúa, and a double shot of espresso, and it comes with the instruction to shake and consume immediately.
The restaurant and bar are located at the MSY Tower, Pescadores Road, Cebu Business Park, Cebu City.
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