About
This cocktail was created by Katsumi Manabe (@katsu_x7) at Scotch Lodge (@scotchlodge) in Portland, OR. It’s an agave Old Fashioned built on pandan-infused tequila añejo and mezcal, with coconut oolong syrup adding soft sweetness and tea-like depth, and chocolate and mole bitters tying everything together. It’s layered, aromatic, and quietly complex.
Scotch Lodge is absolutely worth the reservation or the walk-in wait (often an hour or more, depending on the day). They’ll text you when your table is ready, which makes the wait much easier. The whisk(e)y list is deep and thoughtfully curated, the cocktails are consistently excellent, and the food is genuinely hard to stop thinking about after you leave. It’s no surprise they’ve landed as a James Beard semifinalist for Outstanding Bar yet again this year.Cheers y'all!
Ingredients
- 1 oz · 30 mlpandan-infused tequila añejo
- 1 oz · 30 mlpandan-infused mezcal
- ¼ oz · 7.5 mlcoconut oolong demerara syrup
- 2 dasheschocolate bitters
- 2 dashesmole bitters
Method
- 1
Add all ingredients to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a double rocks glass over a big cube.
- 4
Garnish with a pandan leaf.
PANDAN INFUSED TEQUILA/MEZCAL
- 8.3 g. chopped pandan leaves (fresh or frozen)
- 250 ml. tequila anejo or mezcal
- *you can do the tequila and mezcal separately or together
- 1
Set a water bath to 145°F (63°C).
- 2
Combine pandan and spirit in vacuum-seal bag and seal.
- 3
Place in water bath for 30 minutes.
- 4
Remove and briefly chill in an ice bath.
- 5
Strain.
- 6
Bottle.
COCONUT OOLONG SYRUP
- 10 g. coconut-oolong tea (or 5 g. coconut shavings and 5 g. oolong tea)
- 250 ml. hot water
- 1
Steep for 8 minutes.
- 2
Strain.
- 3
Mix 2 parts demerara sugar to 1 part tea until sugar dissolves.
- 4
Bottle and refrigerate.
anatomyofadrink.com/cocktails/pandan-old-fashioned