Kevin Diedrich is a pandan enthusiast, using it in three different forms on Pacific Cocktail Haven’s menu: in a milk punch, as salted pandan syrup and in this Negroni riff whose name is derived from the term used for the side of an island sheltered from the wind. In this drink, pandan is incorporated via cordial, adding a nutty, tropical flavor to the traditionally bitter base, boosted with a wash of tiki bitters.
Kevin Diedrich, Pacific Cocktail Haven | San Francisco
- Bittermens 'Elemakule Tiki Bitters
- 1 ounce Campari
- 3/4 ounce pandan cordial (see Editor's Note)
- 1/2 ounce Sipsmith VJOP Gin
Garnish: pandan leaf, cleaned and cut
- Dash tiki bitters into a rocks glass. Gently rotate the glass to coat the inside with the bitters, then spill out any excess.
- Combine the remaining ingredients in a mixing glass over ice and stir until chilled.
- Strain into a rocks glass over a large ice cube.
- Garnish with a fresh pandan leaf.
To make pandan cordial, 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 Everclear. Cap tightly and let sit for 2 days. Strain out the leaves.
Stir together with 12 ounces simple syrup (1:1 hot water and sugar, stirred until the sugar dissolves).