MANILA, Philippines ? The Punta Fuego Yacht Club (PFYC) is a buzz of activity as sleek power boats get lowered on their trailers, a cabin cruiser eases out of its berth, a fast cigarette boat zooms by.

There?s also this elegant twin-hulled Catamaran that slips into the water, gracefully unfurling her sails, its stylized, à la Versace, Philippine flag dominating the scene.

This is ?Sy Zamboanga,? Freddie Garcia?s latest love, a beneteau lagoon 500 wind-powered beauty measuring 50 by 28 ft with four cabins underneath.

?I love the sea and I?m happiest when I?m sailing. This one is exceptional,? he says, beaming as he takes control of the wheel. A pillar of Philippine broadcast industry, Freddie retired a few years ago. Most weekends find him at Punta Fuego where he has a house to anchor after a day at sea.

The new marina can now accommodate 150 boats dry dock. There are over 22 floating berths for members as more and more vessels drop anchor here, forming a new breed of boat people whose lifestyles extend to mobility in the surrounding seas. There are beach communities to visit, new coves to discover, dive sites to explore, clearer waters to swim in.

According to operations manager Jake Valera, executive assistant manager Sandra Gayosa, all proprietary members can avail themselves of the marina services while associate members can easily activate their membership status to enjoy the marina facilities.

There is also a special visitors membership which can be sponsored by a club member.

Launched over a year ago, PFYC is now fully operational and offers a range of services for boat owners around Batangas.

Maintenance services range from hosing down the boat to giving it a professional polish. There is a fuel station on site, as well as an efficient towing service.

Up on a hill is the cozy Punta Fuego yacht club with a bar overlooking the peninsula. Chef Mikel Arruiz has created a menu of pintxos, his tapas delights to go with a frosty glass of sangria.

It?s perfect for that mellow swing mood?a cap to a wonderful day at sea as the beautiful Fuego sunset yields a palette of colors on the horizon.

How to make your sangria

IN A PITCHER, SLICE ONE MEDIUM apple and orange and macerate with two or three tbsp of sugar. Leave for one or two hours to ferment.Half an hour before you serve it, pour a whole bottle of red table wine.

Pour a jigger of cointreau or orange-flavored vodka. Top off with soda or sprite.

You can freeze the sangria and serve while slightly defrosted or pour over crushed ice or ice cubes. Have some bits of fruit in bottom of the glass. Salud!