Pandan Daiquiri
Photo: John Valls
Pandan leaves lend a verdant color and a flavorful depth to this simple Daiquiri twist from The Boat Vietnamese restaurant in Seattle.
Ingredients
- 2 oz. pineapple rum (such as Stiggins’ Fancy)
- 1 1/4 oz. pandan syrup
- 3/4 oz. fresh lime juice
- Tools:shaker, strainer, fine strainer
- Glass:coupe
- Garnish:pandan leaf
Preparation
Shake all of the ingredients with ice, then double strain into a chilled glass, and garnish.
Pandan SyrupWash 4 leaves of fresh or frozen pandan, cut the leaves into pieces, and add to a blender along with 1/2 cup of water (or enough so the mixture will fully combine in the blender). Blend at high speed until fully integrated, then strain through cheesecloth. Weigh the liquid and add 80 percent of the liquid’s weight in granulated sugar, then blend again until the sugar is fully dissolved. Keeps refrigerated for up to 2 weeks. If a more vibrant color is desired, add a few drops of pandan extract.