Pandan is one of my new favourite discoveries when it comes to mixology.
CRE8ion by Camille Hopper-Naud
It comes in the form of a long grass-like leaf, and can be found refrigerated in most Asian markets. Many people compare it’s flavour profile to that of vanilla – which is why it works beautifully in both tropical and dessert cocktails. I paired the pandan with complementary coconut, lightly toasted to better express its flavour. I think my infusion recipe was almost perfect. The only thing I think would be worth trying would be to cut the pandan slightly so that the coconut can shine through even more. I added a 1⁄4 cup of raw cane sugar to bring the vodka from dry, to semi-sweet. I think that mixologists and bartenders would have a lot of fun experimenting with this infusion.
- 100g Lightly Toasted Coconut Flakes
- 30g Chopped Pandan Leaf
- 1⁄4 cup Cane Sugar
24hr infusion/Water to the 40% mark
Infusion Rating (out of 5): 4.5/5
Stay tuned for the next post, where I’ll share how I turned this infusion into a fabulous cocktail!