Fast Canoe

Paul McGee | Chicago

photo: Lizzie Munro
Pandan Highball Cocktail Recipe

Named for a Polvo song from the mid-‘90s, whose vibe Paul McGee felt fit this refreshing drink, the Fast Canoe is a straightforward whiskey-ginger highball, given a Southeast Asian twist with pandan syrup, which adds a coconut-like note. Opt for a whiskey that’s not too smoky; McGee recommends Glenlivet, a Speyside single malt.

Ingredients

Serving: 1

  • 1 ounce Glenlivet
  • 1 ounce Glenlivet
  • 1/2 ounce lemon juice
  • 1/2 ounce lemon juice
  • 1/2 ounce pandan syrup (see Editor's Note)
  • 1/2 ounce pandan syrup (see Editor's Note)
  • 4 ounces Fever-Tree Ginger Beer
  • 4 ounces Fever-Tree Ginger Beer

Garnish: pandan leaf

Directions
  1. Combine all ingredients except ginger beer in a Collins glass over five large ice cubes.
  2. Stir to integrate.
  3. Top with ginger beer.
  4. Garnish with pandan leaf.
Editor's Note

Pandan Syrup:
To make pandan syrup, steep 10 fresh, dried or frozen (thawed) pandan leaves in 1 liter of boiling water for 15 minutes. Add equal parts granulated sugar and stir until dissolved.

Tagged: highball, pandan

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