French bartender Nico de Soto is famed for popularizing the Southeast Asian herb pandan, which has a coconut-like flavor. Here, he offers a straightforward riff on the Daiquiri, sweetened with a blended pandan syrup, which he says adds a grassy, bitter note.
Pandan-quiri
Nico de Soto, Mace | New York, Experimental Cocktail Club | Paris
Ingredients
Serving: 1
- 2 ounces Plantation 3 Stars white rum
- 3/4 ounce lime juice
- 3/4 ounce pandan syrup (see Editor's Note)
Directions
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a chilled coupe.
Editor's Note
Pandan Syrup:
To make pandan syrup, blend 1 liter simple syrup with 10 pandan leaves. Strain.