Pandan is one of my new favourite discoveries when it comes to mixology.
CRE8ion by Camille Hopper-Naud
- 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!