Bartender Spotlight: Glenn Talavera

Glenn Talavera is a bartender based in Manilla, Philippines.

Glenn’s Bartending Story

When Glenn wanted to get a bartending job, like many he found it tough to get into the job he wanted right away, and ended up working in the admin side of the industry in purchasing and cost control.

When the opportunity arose Glenn was able to move into the service side helping out on a busy shift that was short staffed, and then took every opportunity to educate himself in the bar and was rewarded with some fantastic jobs along the way.

After a chance meeting on a vacation with a resort manager, Glenn Talavera got his big break with a job offer as an operations manager for their new hostel & Restobar.

Glenn pushed to implement a cocktail program in the business and improved the range of drinks, continuing his education while applying his new knowledge and opening a dedicated cocktail bar at the resort, with Glenn himself becoming well known as The Alchemist.

Glenn Talavera’s Signature Cocktail Serves

eLyU-sion Cocktail Recipe

eLyU-sion is named for the northern province in the Philippines, La Union, where Glenn-Talavera-eLyU-sionthe cocktail was born. Created for About.com’s Brandy Competition.

  • 1 1/2oz (45ml) Brandy (Glenn uses the local Emperador brand)
  • 1oz (30ml) Manille Dalandan Liqueur (Grows in the Philippines closely related to Valencia Orange)
  • 1/2oz (15ml) Coconut Liqueur
  • 1/2oz (15ml) Midori Melon Liqueur
  • 1/2oz (15ml) Calamansi or Philippine Lime
  • 2oz (60ml) Fresh Orange Juice

eLyU-sion is shaken with ice and strained into a mason jar, garnished with a mint sprig and an orange slice.

Glenn-Talavera-Deep-Blue-SeaDeep Blue Sea Cocktail Recipe

  • 1oz (30ml) Gin
  • 1/2oz (15ml) Peach Schnapps
  • 1/2oz (15ml) Lemon Juice
  • 1/2oz (15ml) Blue Curacao
  • 2 Basil Leaves
  • 2 Slices of Cucumber
  • Top with Tonic water

Muddle the cucumber and basil leaves in the shaker, then add the other ingredients. Shake with ice and strain into a mason glass over fresh ice. Garnish the Deep Blue Sea with a basil leaf and cucumber stick.

You can find Glenn on Facebook at his page After Sesh Bar