About
This cocktail comes from Too Soon (@toosoonpdx; Portland, OR) and was created by Nick Flower (@nrewolf), Alex Caffall (@alexcadabra), and Seth Marquez (@sethswizzles). Pandan has been a staple ingredient in Southeast Asian cooking for centuries – its aromatic leaves bring a natural sweet nuttiness that plays beautifully with cacao. Dolin Blanc adds soft floral and vanilla notes, giving the rye’s deep spice and warmth a subtle lift. This one is a nice cozy sipper with an unexpected tropical nod. Yet another banger from the brilliant folks at Too Soon.Cheers y’all!
Ingredients
- 2 oz · 60 mlrye whiskey (high proof)
- scant ½ oz · 15 mlwhite vermouth (Dolin Blanc)
- ¼ oz · 7.5 mlcrème de cacao
- ¼ oz · 7.5 mlpandan syrup
- 2 dasheswinter melon bitters (Bittermens) or sub Angostura bitters
Method
- 1
Add all ingredients to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a glass over large format ice.
- 4
Garnish with pandan leaf.
Pandan Syrup
- ¼ cup chopped pandan leaves (cut into 2–3 inch pieces)
- 3 cups · 600 g. sugar
- 3 cups · 720 ml. water
- 1
Bring sugar + water to a boil.
- 2
Remove from heat.
- 3
Add pandan leaves.
- 4
Cool completely.
- 5
Fine strain.
- 6
Bottle.
- 7
Store in fridge.
anatomyofadrink.com/cocktails/scott-flower