Bourbon and bitters hit the tongue first, followed by nutty pandan flavor. This recipe from Arthur Wynne of The Union Bar in Vancouver, BC works with fresh or frozen pandan leaves.
- For the pandan simple syrup:
- 1 cup granulated sugar
- 2 cups water
- 2 whole pandan leaves
- For the cocktail:
- 2 dashes Angostura bitters
- 2 barspoons Pandan simple syrup
- 2 ounces bourbon
- Garnish: 2 inch long strip of pandan leaf, tied into a knot
To make the pandan simple syrup, combine the sugar and water in a small saucepan and bring to a boil. Let the syrup cool and transfer it to a glass bottle. Add in the pandan leaves and allow it to infuse for 24 hours. Strain before using.
To make the cocktail, combine Angostura and pandan simple syrup in a mixing glass. Fill glass with ice and add bourbon.
Stir for 15 seconds. Strain into an ice-filled old fashioned glass. Garnish with pandan leaf knot and serve.
mixing glass, bar spoon, cocktail strainer