10 Pandan Cocktails to Add Some Asian Flavour to Any Occasion
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Pandan cocktails have certainly been turning heads, all thanks to the sweet and subtle vanilla aroma of this Southeast Asian herb. Long celebrated in countries like Thailand and Indonesia, the unique aroma of this fragrant leaf also has an intriguing hint of nuttiness that has been inspiring mixologists worldwide.
Pandan leaves are perfect for infusions or syrups and they’re a natural fit for tropical cocktails and creamy, dessert-inspired clinkers alike. Ready to learn how this unique ingredient can elevate your cocktail game? Let’s go!
How to make pandan syrup at home
Crafting your own cocktail syrups is a breeze and allows you to control the intensity of your drink ingredients. Here is our go-to recipe for a pandan syrup.
INGREDIENTS
- 4–5 fresh pandan leaves (or 2 teaspoons of powdered pandan or 1 tablespoon of dried pandan)
- 1 cup of sugar
- 1 cup of water
METHOD
- Wash and cut the pandan leaves into smaller pieces for easier handling.
- Combine the sugar and water in a saucepan over medium heat. Stir until the sugar dissolves.
- Add the pandan leaves (or powdered/dried pandan) to the saucepan.
- Simmer for 10–15 minutes, stirring occasionally, to infuse the syrup with pandan’s signature aroma.
- Remove from heat, let it cool, then strain the syrup into a clean bottle or jar.
- Store in the fridge for up to 2 weeks.
DID YOU KNOW? In the UK, pandan is available in various forms to suit your culinary needs. Fresh pandan leaves can be found in Asian supermarkets, particularly those specialising in Southeast Asian products. These stores often stock fresh leaves in the produce section, while dried leaves and pandan essence may be available in the pantry or baking aisles. Additionally, online retailers offer a range of pandan products, including fresh leaves, dried leaves, and extracts, providing convenient delivery options across the UK.
Now that you know how to make this easy syrup at home, here are a few pandan recipes you can make at home.
1. Pandan Old Fashioned
This sophisticated twist on the classic Old Fashioned brings a touch of Southeast Asia to your glass. Pandan syrup adds a subtle, floral sweetness to the rich depth of whisky, while Angostura bitters provide a balanced complexity. To make one, build the drink in a rocks glass over a clear ice cube. Combine 60 ml Japanese whisky, 10 ml pandan syrup, and 2 dashes of Angostura bitters. Stir gently and garnish with a pandan leaf knot for a refined finish.
2. Pandan Gimlet
The Pandan Gimlet reimagines the classic Gimlet with a dash of Asian flair. Pandan syrup adds a sweet and aromatic touch that complements the zing of lime and the crispness of dry gin. To make one, combine 60 ml Bulldog Gin, 15 ml freshly squeezed lime juice, and 30 ml pandan syrup in a cocktail shaker filled with ice. Shake vigorously until frosty, then strain into a chilled coupe glass. Garnish with a pandan leaf to serve.
3. Pandan Mojito
This vibrant Mojito variation layers tropical pandan syrup with the refreshing zing of lime and the bold kick of overproof white rum. To make one, place lime wedges and half a tablespoon of caster sugar in a short tumbler. Gently crush with a muddler or the base of a rolling pin until the lime releases its juice and the sugar dissolves.
Add torn mint leaves, bruising them until fragrant, then stir in 30 ml Wray & Nephew rum and 30 ml pandan syrup. Fill the tumbler three-quarters with crushed ice, top with soda water, and stir gently. Serve with a pandan leaf tucked into the glass for a tropical flourish.
4. Singapura
This modern riff on the classic Singapore Sling, created by Colin Stevens (New York bar consultant), pairs the botanical depth of gin with the sweetness of cherry liqueur and the exotic aroma of pandan. To make one, add 45 ml Bulldog Gin, 15 ml cherry liqueur, 20 ml pineapple juice, 15 ml freshly squeezed lime juice, 15 ml orange juice, 15 ml pandan syrup, and 2 dashes of Angostura bitters to a shaker filled with ice. Shake until well-chilled, then strain into a highball glass over fresh ice. Garnish with a pandan leaf tucked elegantly down the side of the glass.
Also see: 13 Tastiest Asian-Inspired Cocktails Unveiled
TOP TIP! When you choose your pandan leaves, pick the ones that are firm with a deep green color and a sweet, grassy fragrance.
5. Sige Na
Sige Na, loosely translating to ‘go ahead’, is a dapper pandan drink that strikes a balance between an invitation and a dare with its bold rum base and aromatic twist. While the traditional version is made with aged Filipino rum, it can be hard to find, so we like to make ours with Appleton Estate Rum. To make one cocktail, combine 60 ml rum 10 ml pandan syrup, and 2 dashes of walnut bitters in a mixing glass filled with ice. Stir until well-chilled, then strain into a rocks glass over a large ice cube. Garnish with a lime twist for a vibrant finish.
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6. Don Quixote
Inspired by the classic Daiquiri, this bold cocktail recipe is the brainchild of Washington’s Jo-Jo Valenzuela. To make one drink, combine 45 ml Wray & Nephew rum, 30 ml pandan syrup, and 15 ml freshly squeezed lime juice in a shaker filled with ice. Shake until well-chilled, then strain into a rocks glass over crushed ice. Float 15 ml Appleton Estate 12 Year Rum on top for added complexity, then garnish with a dehydrated lime wheel and pandan leaf.
Read next: 14 Best Wray & Nephew Cocktails (2024)
7. Shoots & Leaves
This light, lower-ABV sipper by mixologist Alex Law from Honolulu showcases the nutty qualities of pandan with a supporting cast of Fino Sherry and vermouth. To make one, stir together 30 ml Cinzano Bianco Vermouth, 20 ml Fino Sherry, 20 ml vodka, 10 ml coconut liqueur, and 10 ml pandan syrup with ice. Strain into a chilled glass for a silky finish. Garnish with a pandan leaf for a simple, elegant touch.
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8. Leeward Negroni
This tropical twist on the beloved Negroni by San Francisco bartender Kevin Diedrich. It combines coconut oil-washed Campari and pandan syrup for a bold yet balanced flavour. To make one, rinse a rocks glass with bitters, discard the excess, and set the glass aside. In a mixing glass filled with ice, stir together 30 ml coconut oil-washed Campari, 15 ml Bulldog Gin, and 20 ml pandan syrup until well-chilled. Strain into the prepared rocks glass over a large ice cube. Garnish with a pandan leaf for a striking finish.
How to make coconut oil-washed Campari: Gently warm 90 ml of coconut oil until it turns to liquid. Combine the melted oil with 240 ml of Campari in a nonreactive container and let it sit at room temperature for 24 hours. Transfer the container to the freezer for about an hour, or until the oil solidifies. Once frozen, strain out the solidified fat using a clean oil filter. Store the washed Campari in a tightly covered container for future use.
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9. Pandan Colada
Pandan and coconut, a beloved pairing in traditional Filipino cuisine, create a harmonious base for this tropical twist on the classic Piña Colada. Pandan’s floral and vanilla-like notes perfectly complement coconut’s sweet, nutty flavor. To make one, combine 60 ml white rum, 20 ml fresh lime juice, 60 ml coconut cream, 60 ml fresh pineapple juice, and 30 ml pandan syrup in a shaker. Add 1/4 cup of crushed ice, shake well, and pour into a Collins glass. Top with more crushed ice and garnish with two pandan leaves for a vibrant finish.
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10. L’Alligator C’est Vert
This bold and creamy cocktail was created in Paris by French bartender Nico de Soto It blends absinthe, coconut milk, and pandan syrup for a uniquely aromatic experience. To make one, combine 30 ml absinthe, 30 ml coconut milk, 30 ml pandan syrup, and a whole egg in a shaker. Dry shake vigorously without ice, then add ice and shake again until well-chilled. Strain into a chilled fluted glass and garnish with freshly grated nutmeg for a fragrant finish.
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Now you know! Pandan cocktails come to the party with a variety of compelling flavour profiles. Which one will you try first? Tag us when you share your creations on Instagram and remember to sign up for our newsletter to get more drinkspiration served up hot off the presses. In the meantime, visit the Appleton Estate, and Wray & Nephew websites to stock up on your favourite rums.
