In creating the Siam Park Swizzle, Ran Duan drew inspiration from his round-the-world travels. A riff on the Queen’s Park Swizzle, it’s named for Thailand’s previous designation as Siam. “The drink is essentially a Mojito with fresh mint, lime and rum, elevated with the flavors of nutty almond, sweet milk and vanilla from the pandan,” says Duan. Butterfly pea flower, a blue-purple blossom, adds color, replacing the crimson lent from Angostura in the Queen’s Park Swizzle. The flavor of pandan, a Southern Asian herb, is added in tincture form, which should be made a day ahead.
Siam Park Swizzle
Ran Duan, The Baldwin Bar | Boston
Ingredients
Serving: 1
- 2 ounces Plantation 3 Stars white rum
- 1 ounce lime juice
- 1 ounce simple syrup
- 2 dashes pandan tincture (see Editor's Note)
Garnish: butterfly pea flower tincture (see Editor's Note), mint sprig, fresh orchid
Directions
- Combine all ingredients in a Collins glass over crushed ice.
- Stir to integrate.
- Top with more crushed ice.
- Garnish with butterfly pea flower tincture, mint, orchid.
Editor's Note
Pandan Tincture:
To make pandan tincture, combine in an airtight container 2 cups dried pandan leaf with 1 cup neutral grain spirit. Seal tightly and allow to steep for 24 hours. Strain.
Add 1 teaspoon pandan extract for every 1 cup of tincture
Butterfly Pea Flower Tincture:
To make butterfly pea flower tincture, combine in an airtight container 2 parts butterfly pea flower tea with 1 part neutral grain spirit. Seal tightly and allow to steep for 24 hours. Strain. Alternatively, this can be purchased as an extract.