Coco Pandan Old-Fashioned
Inspired By:
After Eden (New York City)
Complexity
Alcohol Level
3/5
Strong
Type
Spirit-Forward
Preparation
Stirred
Glass
Old Fashioned
Ice
Large Cube
INGREDIENTS
Pandan-Infused Choeng Doi Blanc (see Notes) • 60ml / 2oz
Coconut Liqueur • 15ml / 0.5oz
Demerara Syrup (1:1) • 2 barspoons
Mole or Chocolate Bitters • 1 dash
Orange Bitters • 1 dash
Garnish: Banana slice, brûléed with a blowtorch
STEPS
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a rocks glass over a large ice cube.
Garnish with banana brûlée.
NOTES:
Pandan-Infused Choeng Doi Blanc: Tie 5 fresh or frozen (thawed) pandan leaves into a knot and place in an airtight container with 240ml Choeng Doi Blanc. Cap tightly and let sit for 2 days, then strain out the leaves.
Swap Note: The original recipe (Gelo Honrade, After Eden) infuses bourbon with pandan; this version infuses Choeng Doi Blanc instead, letting the spirit's bright cane sweetness carry the coconut-forward, herbal pandan note without competing with barrel char.
HISTORY
Gelo Honrade built this Old-Fashioned riff around pandan-infused bourbon, folding in coconut liqueur and a brûléed banana garnish as a nod to his Filipino roots and the herb's coconut-like flavor.
Our version infuses Choeng Doi Blanc with pandan instead of bourbon. The unaged sugarcane spirit lets pandan's grassy, coconut character come through more directly, while coconut liqueur and demerara syrup keep the drink round and dessert-like.
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