L’Alligator C’est Vert

Nico de Soto, Mace | New York

Cocktail Recipe

This story is published in partnership with P(our), a symposium devoted to exploring new ideas and exchanging inspiration about the drinks industry, and beyond. The annual event promotes discussions and presentations that address issues critical to the trade; this year’s theme is “perfection.” The event is taking place in Paris on June 3rd—for more information, and for tickets, click here.

Nico de Soto knows that “the perfect drink would be perfect for everyone”—and a drink like that does not exist. Rather, he looks for perfection within his own personal favorite ingredients, such as the nutty pandan herb, which he has here developed into a syrup. Coconut milk adds texture and tropical vibes, tempered by a full ounce of a quintessential Parisian ingredient, absinthe.


Serving: 1

  • 1 ounce absinthe, preferably Pernod
  • 1 ounce absinthe, preferably Pernod
  • 1 ounce coconut milk
  • 1 ounce coconut milk
  • 1 ounce Pandan Syrup, see Editor's note
  • 1 ounce Pandan Syrup, see Editor's note
  • 1 egg
  • 1 egg

Garnish: nutmeg

  1. Combine all ingredients in a mixing tin and dry shake without ice.
  2. Add ice and shake for 12 seconds.
  3. Double-strain into a flip glass.
  4. Garnish with nutmeg.
Editor's Note

Pandan Syrup:
16 pandan leaves
1 liter simple syrup (1:1, sugar:water)
6 drops pandan extract
2 grams salt

Blend leaves with simple syrup. Add drops of pandan extract. Add salt.