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We Break Down Chili’s PHP 300 Bottomless Margarita

October 9, 2015

There’s nothing better on a hot day in Manila than a frozen margarita; heck even a cold, rainy one might need a libation to take your mind off the crowded roads. Look no further than the classics to quench your thirst—a good old Margarita from Chili’s, which has been the choice of many since it was first introduced in the city, from students celebrating graduation, to workmates cheering over transactions well done.

Chilis2

Now that they’re bringing back their PHP 300 Margarita Madness for October, let’s take a look at exactly what makes this drink a classic.

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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1 comments in this post SHOW

One response to “We Break Down Chili’s PHP 300 Bottomless Margarita”

  1. Too sweet says:

    I was excited about chili’s bottomless margaritas before. But it was too sweet. I wondered if making it sickly sweet was a ploy to prevent customers form refilling their glasses.

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