Bamboo Pandamonium
Pineapple Rum, Plantation Rum, Coconut, Pandan Liqueur, Simple Syrup, Lime, Batavia Arrack
Bartender Annie Beebee-Tron of The Ladies’ Room at Fat Rice | Chicago
Yield: 1 cocktail
Adapted by StarChefs | June 2018
INGREDIENTS
Pandan Liqueur:
(Yield: 1.5 liters)
5 large pandan leaves
400 milliliters Everclear or 151 proof neutral grain spirit
600 milliliters vodka
500 milliliters simple syrup
To Assemble and Serve:
¼ ounce simple syrup
¾ ounce lime juice
½ ounce Batavia Arrack
½ ounce Stiggins’ Fancy Plantation pineapple rum
½ ounce Plantation 5-year rum
2 ounces coconut purée
Mint sprigs
METHOD
For the Pandan Liqueuer:
In a large mixing vessel, combine pandan and Everclear; infuse 4 days. Strain, reserving pandan. Transfer pandan to vodka and infuse 4 days; strain, discarding pandan. In a separate vessel, combine infused spirits and syrup.
To Assemble and Serve:
To a shaker with ice, add syrup, lime, Batavia, rums, coconut, and ¾ ounce Pandan Liqueur; quick shake. Pour into a ceramic panda glass. Garnish with mint and insert curly straw.
