Fast Canoe
Inspired By:
Echo Lake (New York City)
Complexity
Alcohol Level
2/5
Light
Type
Highball
Preparation
Built
Glass
Collins
Ice
Large Cubes
INGREDIENTS
Choeng Doi Blanc • 30ml / 1oz
Lemon Juice • 15ml / 0.5oz
Pandan Syrup (see Notes) • 15ml / 0.5oz
Ginger Beer • 120ml / 4oz (top)
Garnish: Pandan leaf
STEPS
Combine all ingredients except ginger beer in a Collins glass over five large ice cubes.
Stir to integrate.
Top with ginger beer.
Garnish 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.
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