Coco Pandan Old Fashioned

Gelo Honrade, Bar Director, Osamil | New York

Known for crafting tiki-inspired cocktails influenced by his Filipino roots, Gelo Honrade infuses bourbon with pandan, a herb popular in Southeast Asian cooking and baking, which lends an earthy, coconut flavor to the traditional Old-Fashioned blueprint.


Serving: 1

  • 2 ounces pandan-infused Angel's Envy bourbon (see Editor's Note)
  • 1/2 ounce Kalani Coconut Liqueur
  • 2 barspoons demerara syrup (1:1 demerara sugar dissolved in hot water)
  • 1 dash mole or chocolate bitters
  • 1 dash orange bitters

Garnish: banana slice brûléed with a blowtorch

  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a rocks glass over a large ice cube.
  3. Garnish with banana brûlée.
Editor's Note

Pandan-Infused Bourbon:
To make pandan-infused bourbon, tie 5 fresh or frozen (thawed) pandan leaves into a knot (the leaves are long and thin) and place in an airtight container with 8 ounces of bourbon. Cap tightly and let sit for 2 days. Strain out the leaves.

Tagged: pandan