Pandan Negroni
Photo: Cristian Barnett
Since Side Hustle in London’s The NoMad spotlights Latin American flavors and agave spirits, the bar team wanted to create a tequila-based Negroni for its opening menu. Taking inspiration from popular Negroni riffs, they introduced a pandan to round out the cocktail. “The pandan really shines with the reposado and makes this crushable,” says Liana Oster, bar director at The NoMad London.
Ingredients
- 1 oz. pandan-infused reposado tequila
- 3/4 oz. Cocchi Vermouth di Torino
- 3/4 oz. Campari
- 1/2 oz. coconut water
- 1 tsp. cold-brew coffee
- Tools:mixing glass, barspoon
- Glass:large rocks
Preparation
Add all of the ingredients to a mixing glass and stir. Pour over a large ice cube.
Pandan-infused TequilaMacerate 5 pandan leaves and 700 mL of reposado tequila in a container for 48 hours. Taste it after 24 hours and then every 3 hours to see if you have achieved the desired infusion. Strain through a fine strainer. The infused tequila wil keep for 5 months at which point the pandan flavor will disappear.