Aged Filipino rum and pandan syrup come together in this simple stirred drink.
The vanilla-like tuber has become a colorful tool in the modern bartender’s arsenal.
The Southeast Asian herb is adding its trademark nuttiness to a set of old favorites.
For a tropical touch, infuse your bourbon with pandan.
The familiarity of a whiskey-ginger highball, plus a pandan twist.
Bitter meets tropical.
The Daiquiri gets perfumed with tropical pandan.
The Mojito gets a lift from coconutty pandan and vibrant butterfly pea flower.
This is the future of bartending.