Manila Craft Owner Jeffrey Dadivas on the Drinks Guests Always Come Back For
In this Preview Q&A, the man behind Manila Craft talks about signature cocktails, great service, and the art of a good event bar.
Published on Mar 6, 2026
At most weddings and parties, the bar ends up becoming the unofficial meeting place. Guests drift toward it between conversations, gather around it during lulls in the program, and eventually orbit it for the rest of the night.
That small social phenomenon is something Jeffrey Dadivas noticed long before launching Manila Craft Mixes & Brews. The idea came to him in 2018 while planning his own wedding, when he realized the bar experience at many events felt surprisingly basic compared to everything else.
“I didn’t see any premium bar catering at the time, and I saw a great opportunity in the wedding industry,” he tells Preview. “It wasn’t a rocket-science idea, but it was a mission- and vision-filled idea—to revolutionize the mobile bar supplier category.”
Manila Craft launched in November 2019 and quickly found its footing in Manila’s celebrations circuit. Weddings, private parties, destination events—the setups travel wherever the party happens to be. Over the years, their cocktails have appeared at some of the most talked-about gatherings, including the wedding of actress Maja Salvador and businessman Rambo Nuñez in Bali, Indonesia, as well as our very own Preview Ball.
Over time, the business has grown well beyond its early days. But for Jeffrey, the biggest shift hasn’t been scale. “One of the biggest changes from before to now is our community,” he says. “We’ve gained a very strong one across all ages.”
Below, the Manila Craft owner talks about the cocktails guests always come back for, the details behind a well-run event bar, and what makes a great celebration feel effortless.
Jeffrey Dadivas of Manila Craft
For someone who’s never experienced Manila Craft before, what can they expect the moment they walk up to the bar?
“Keeping it simple. You’re going to have a good time while indulging in your drink of choice.”
What makes a Manila Craft wedding or party feel different from a typical open bar?
“Our identity is what’s keeping us unique. Internally, we coined it ‘The Manila Craft Standard.’ Some things can’t be fully articulated until one has already experienced them. One piece of feedback we usually get is that guests feel seen whenever they’re being served by us.”
Are there certain cocktails that guests keep coming back for, no matter the event?
“Our top five:
• The iconic purple lychee drink: Ursula!
• Our newest and second bestseller: Sapin-Sapin, a Filipino delicacy turned into a cocktail.
• Gin Cucumber Sour: A very delightful and refreshing cocktail.
• Mezcal Jalapeño: A savory and smoky cocktail with a kick of jalapeños.
• Turon: While it’s pretty limited and comes as an upgrade, we’ve curated a unique turon-flavored whiskey sour.”
How do you decide which drinks make it to the permanent menu and which stay as limited specials?
“We listen and observe. There was a time when our Sapin-Sapin was a full serving, but we heard from our guests that it could work as a shot. True enough, it became more popular when we changed it.”
What details do most guests not notice right away, but actually take a lot of thought and preparation?
“The speed of service. It’s truly challenging to serve big crowds, but we always try to strategize. While it’s not yet perfect, I strongly believe we’ve come a long way in creating a highly efficient culture.”
What are couples usually looking for today when it comes to their wedding bar?
“Good drinks are yesterday’s thing. Anyone can do it. It’s always about the good service.”
Have you noticed Filipino tastes in cocktails evolving over the years?
“Yes. Yes. And yes! Over our six years in operation, we’ve noticed that people have become pickier with drinks. They know what they like. People have become more articulate in describing what they want, and it’s beautiful.”
For readers planning a celebration, what’s one tip you’d give them when thinking about their bar setup?
“Never go cheap on drinks. You invested in your event, so you might as well make them stay longer and celebrate more. Always encourage clients to fulfill the celebration, not just the event. We humans tend to work with muscle memory and forget the essence of celebration.”
Is there a particular event theme or concept that really allowed Manila Craft to shine?
“We flourish whenever it’s a Filipiniana-themed event. We always support anything local as we truly love our own culture.”
What’s one small touch that you believe makes a big difference in the overall guest experience?
“Being genuine—your truest form. It’s always appreciated when guests are treated like humans, not customers.”
Kat is Preview's Lifestyle Editor, explorer, and occasional rhymer. When not globe-trotting, she's over her computer, writing her next big novel.
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