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
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||0%|
|Total Sugars 6g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|