Northern Rice
Refreshing and subtly sweet, with notes of pandan and sticky rice, custard, and shiso.
Inspired by: After Eden (New York City)
Coco Pandan Old-Fashioned
An earthy, coconut-forward Old-Fashioned built on pandan-infused Choeng Doi Blanc and brûléed banana.
- Complexity
- 3/5
- Alcohol level
- Strong
- Type
- Spirit-Forward
- Preparation
- Stirred
- Glass
- Old Fashioned
- Ice
- Large Cube
Ingredients
Pandan-Infused Choeng Doi Blanc (see Notes)60 ml2 oz
Coconut Liqueur15 ml0.5 oz
Demerara Syrup (1:1)2 barspoons
Mole or Chocolate Bitters1 dash
Orange Bitters1 dash
Garnish: Banana slice, brûléed with a blowtorch
Steps
- 01Combine all ingredients in a mixing glass over ice and stir until chilled.
- 02Strain into a rocks glass over a large ice cube.
- 03Garnish 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.
In the bottle
Choeng Doi Blanc. Perpetual blend, edition no. 2. Pure sugarcane juice, copper pot and column still. 70 cL.
Choeng Doi Blanc
