HAVING (adult) guests over for Halloween and want something to keep up their spirits while the kiddies go trick or treating? How about The Green Witch, a brew of matcha, Irish whiskey, pandan, fresh calamansi juice, and ginger, as suggested by the De La Salle-College of Saint Benilde (DLS-CSB).
Created by emerging mixologist Ann Maye Concepcion, from DLS-CSB, she refined her concept into a sophisticated cocktail that is sweet, citrusy, earthy, spicy, refreshing, and whiskey-forward yet distinctly Filipino. She was mentored by Wilbert Ong, beverage specialist and Benilde School of Hotel, Restaurant and Institution Management (SHRIM) assistant professor.
“Like a magical potion prepared for Halloween, every ingredient plays a role,” Mr. Ong explained in a statement. “Matcha contributes an earthy and slightly bitter note while giving the cocktail its enchanting green color. The pandan provides fragrant sweetness, the calamansi brings bright citrus acidity, while the fresh ginger and ginger beer provide warmth, spice, and refreshing carbonation that complement the rich character of the whiskey.”
To elevate the drink into a beverage suitable for the festivities, the two recommend topping the mix with charred ginger, a dehydrated calamansi or lime wheel, and a folded pandan leaf to create a dramatic visual appeal.
Mr. Ong noted The Green Witch reflects his star student’s passion for mixology and her ingenuity as a young hospitality professional. He coached the Hospitality and Luxury Management student during the 2026 Manila Foods and Beverages Expo (MAFBEX) Spirits and Stories Creative Cocktail Competition, where she emerged as Grand Champion.
In addition to her MAFBEX win, Concepcion nabbed the Grand Champion title at the 2026 Young Hoteliers Exposition Creative Cocktail Competition: The Tipsy Tea Trials.
The Green Witch
Ingredients:
45 ml Jameson Irish Whiskey
25 ml Pandan syrup
15 ml Fresh calamansi juice
30 ml Ginger beer
2 slices Fresh ginger
½ tsp Matcha powder
15 ml Warm water
Ice
Procedure:
1. Combine 1⁄2 tsp matcha powder with 15 ml warm water. Whisk until smooth and lump-free. Set aside.
2. In a cocktail shaker, combine the Jameson Irish Whiskey, pandan syrup, fresh calamansi juice, slices of fresh ginger, and ice.
3. Shake vigorously for approximately 10 to 15 seconds to chill and extract the aroma of the fresh ginger.
4. Place the prepared matcha mixture at the bottom of a rocks glass.
5. Fill the glass with fresh ice.
6. Strain the shaken whiskey mixture into the rocks glass, over the matcha mixture and ice.
7. Slowly add the ginger beer.
8. Give the drink one gentle stir from the bottom upward. This incorporates the matcha without completely losing the visual effect or carbonation.
9. Garnish with a pandan leaf and a dehydrated lime wheel for the Halloween presentation.