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.
- 1 ounce Glenlivet
- 1/2 ounce lemon juice
- 1/2 ounce pandan syrup (see Editor's Note)
- 4 ounces Fever-Tree Ginger Beer
Garnish: pandan leaf
- Combine all ingredients except ginger beer in a Collins glass over five large ice cubes.
- Stir to integrate.
- Top with ginger beer.
- Garnish with pandan leaf.
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.