Beni imo, or Okinawan sweet potatoes, and pandan leaves put an earthy spin on this Daiquiri from The Pig and the Lady, a Vietnamese restaurant in Honolulu whose cocktails are infused with locally sourced spirits and flavors. For Punch copy editor Catherine Sweet, the Le Daiquiri “was a tart, fuchsia revelation.”
Le Daiquiri
Matty Kua | Honolulu
Ingredients
Serving: 1
- 2 ounces unaged rum, preferably Kō Hana Kea
- 3/4 ounce pandan sweet potato syrup (see Editor’s Note)
- 3/4 ounce lime juice
Garnish: lime wheel
Directions
- Add all ingredients to a shaker and shake with ice.
- Double-strain into a coupe glass.
- Garnish with a lime wheel.
Editor's Note
Pandan Sweet Potato Syrup
1 to 2 beni imo, or Okinawan sweet potatoes
25 grams fresh pandan leaf
1 liter water
800 grams sugar
Wrap the sweet potatoes in foil and roast at 325°F for 45 minutes or until soft. Let cool, then skin and dice sweet potatoes.
In a pot, combine the diced sweet potatoes with pandan leaves, water and sugar. Bring to a boil and let simmer for 5 minutes.
Use a nut milk bag or a very fine strainer to filter out the potatoes and pandan, then bottle the syrup. Keeps, refrigerated, for 2 weeks.