About
This cocktail was created in 2021 by Liana Oster (@lianaoster) at the NoMad London. I came across it in The Madrusan Cocktail Companion by @michaelmadrusan and @zaramadrusan shortly after making the Pandan Old Fashioned by Katsumi Manabe. Since I already had pandan-infused añejo on hand, this one was an easy next step. While it reads like a Negroni riff on paper, the additions of coconut water and cold brew shift the balance and add depth, making the drink feel intentional and thought out rather than just a flavored twist on the classic.Cheers y’all!
Ingredients
- 1 oz · 30 mlpandan-infused tequila reposado (I used añejo)
- ¾ oz · 22.5 mlCampari
- ¾ oz · 22.5 mlsweet vermouth
- ½ oz · 15 mlcoconut water
- 1 tsp · 5 mlcold brew coffee
Method
- 1
Add all ingredients to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a rocks glass over large-format ice.
- 4
No garnish.
Pandan-Infused Tequila
- 8.3 g. chopped pandan leaves (fresh or frozen)
- 250 ml. tequila reposado
- 1
Set a water bath to 145°F · 63°C.
- 2
Add the pandan leaves and tequila to a vacuum-seal bag and seal.
- 3
Place in the water bath for 30 minutes.
- 4
Remove and briefly chill in an ice bath.
- 5
Strain and bottle.
- 6
Alternatively, combine the pandan leaves and tequila and let infuse at room temperature or in the refrigerator overnight, tasting periodically until the desired flavor is reached.
anatomyofadrink.com/cocktails/pandan-negroni