Try These 6 Pandan co*cktail Recipes from Leading Bartenders (2024)

FAQs

What were the original six co*cktails? ›

Embury's six basic drinks are the Daiquiri, the Jack Rose, the Manhattan, the Martini, the Old Fashioned, and the Sidecar.

Ginger: The spicy and earthy flavor of ginger complements the floral and nutty notes of Pandan, creating a complex and delicious flavor profile. Lemongrass: The citrusy and herbaceous flavor of lemongrass pairs well with the floral and vanilla-like notes of Pandan, creating a refreshing and fragrant combination.

Almost all the classic drinks you know and love, from the Daiquiri to the Gimlet or the Margarita come down to the same basic ratio: 2:1:1. That's two parts spirit, one part sweet, and one part sour, commonly known as the Golden Ratio.

There are two easy ways to make it: Steep pandan leaves in a simple syrup, as Napier Bulanan does in her Old-Fashioned riff, Sige Na, or combine simple syrup and the leaves in a blender, then strain the mixture, as French bartender Nico de Soto does for his Pandan-quiri, a straightforward riff on the rum classic that ...

Blog 001 // The Big Six. Triple Sec, Dry Vermouth, Sweet Vermouth, Maraschino, Angostura Bitters, Absinthe.

The top six basic co*cktails that every mixologist should know are the Martini, Manhattan, Old-Fashioned, Margarita, Daiquiri, and Gimlet.

Pandan leaves are commonly pulverized to produce an emerald-green extract. The more mature the leaf, the darker the hue and deeper the flavor. Furthermore, pandan leaf powder is used to flavor both savory and sweet dishes. Its taste is described as a grassy vanilla with a hint of coconut.

Like vanilla, pandan doesn't have any particular taste (it's neither sweet, salty, sour, bitter, or umami). What it brings is its unique aroma like no other. You can't mistake it when you smell it. It's been described as a floral scent, but not in a soapy type of way.

Pandanus is a genus of monocots with some 578 accepted species. They are palm-like, dioecious trees and shrubs native to the Old World tropics and subtropics. The greatest number of species are found in Madagascar and Malaysia. Common names include pandan, screw palm and screw pine.

What's the 50% rule in bartending? The proper time to serve customers the next co*cktail is once they've consumed 50% of their drink.

What is the 3 count for bartending? ›

Using the four-count method, a 1.5-ounce pour is 3 counts using a pour spout. That means you'll start pouring and say “one one-thousand, two one-thousand, three one-thousand” and stop.

As a rule of thumb, a co*cktail is 50ml of the “base” spirit (that's a double shot), plus a couple of other bits and bobs. Use a generous hand with spirits, and a stingy hand with bits and bobs. It's easy to make a co*cktail more sweet or sour or dilute; it's harder to make it unsweet or unsour and undilute.

Pandan blends seamlessly with the flavors of glutinous rice, coconut milk, and coconut palm sugar — this traditional combination of ingredients is often found even in modern takes on traditional desserts across the region.

Usage Tips

Shake well before use. Use in cakes, desserts, icings, beverages, and candies.

If you can't get pandan leaves, try using pandan extract. Pandan extract is usually used for making cakes and pastry, so it is often dyed green. You want the non-dyed version.

What was the first ever co*cktail? Accounts differ, but most experts agree that the first co*cktail was the Sazerac, a blend of whisky, absinthe, bitters and sugar. Created in New Orleans in the mid-1800s, this is one of the first co*cktails recognisable by name and remains a favourite to this day.

The famed Sazerac Coffee House was founded in New Orleans in 1850 and soon became known as the home of “America's First co*cktail,” the Sazerac. Using rye whiskey (in place of French brandy), a dash of Peychaud's Bitters, and Herbsaint, what eventually became the official co*cktail of New Orleans was created.

Chemical analyses recently confirmed that the earliest alcoholic beverage in the world was a mixed fermented drink of rice, honey, and hawthorn fruit and/or grape. The residues of the beverage, dated ca. 7000–6600 BCE, were recovered from early pottery from Jiahu, a Neolithic village in the Yellow River Valley.