Northern Rice
Refreshing and subtly sweet, with notes of pandan and sticky rice, custard, and shiso.
Inspired by: Echo Lake (New York City)
Fast Canoe
A refreshing rhum-ginger highball reworked with pandan syrup and Choeng Doi Blanc.
- Complexity
- 2/5
- Alcohol level
- Light
- Type
- Highball
- Preparation
- Built
- Glass
- Collins
- Ice
- Large Cubes
Ingredients
Choeng Doi Blanc30 ml1 oz
Lemon Juice15 ml0.5 oz
Pandan Syrup (see Notes)15 ml0.5 oz
Ginger Beer120ml / 4oz (top)
Garnish:
Pandan leaf
Steps
- 01Combine all ingredients except ginger beer in a Collins glass over five large ice cubes.
- 02Stir to integrate.
- 03Top with ginger beer.
- 04Garnish with pandan leaf.
Notes
Pandan Syrup: Steep 10 fresh, dried, or frozen (thawed) pandan leaves in 1 liter of boiling water for 15 minutes. Add equal parts granulated sugar and stir until dissolved.
Swap Note: The original recipe (Paul McGee) is built on single malt whisky; this version uses Choeng Doi Blanc, trading whisky's cereal, oak-driven profile for the spirit's clean, grassy cane character, letting the pandan and ginger beer lead.
History
Named for a Polvo song, the Fast Canoe is a straightforward whisky-ginger highball given a Southeast Asian lift via pandan syrup, which lends a coconut-like note to the familiar template.
Our version replaces the whisky with Choeng Doi Blanc. Its bright, unaged sugarcane profile keeps the drink lighter and more refreshing than the original single malt build, while still giving the ginger beer and pandan something structured to lean on.
In the bottle
Choeng Doi Blanc. Perpetual blend, edition no. 2. Pure sugarcane juice, copper pot and column still. 70 cL.
Choeng Doi Blanc
