Northern Rice
Refreshing and subtly sweet, with notes of pandan and sticky rice, custard, and shiso.
Inspired by: Nico de Soto (Paris)
Pandan-quiri
A tropical Daiquiri riff sweetened with grassy pandan syrup and built on Choeng Doi Blanc.
- Complexity
- 1/5
- Alcohol level
- Medium
- Type
- Daiquiri & Gimlet
- Preparation
- Shaken
- Glass
- Coupe
Ingredients
Choeng Doi Blanc60 ml2 oz
Lime Juice22 ml0.75 oz
Pandan Syrup (see Notes)22 ml0.75 oz
Steps
- 01Combine all ingredients in a mixing tin and shake with ice.
- 02Strain into a chilled coupe.
Notes
Pandan Syrup: Blend 1 liter simple syrup with 10 pandan leaves. Strain.
Swap Note: The original recipe (Nico de Soto, Paris) uses white rum; this version uses Choeng Doi Blanc, whose vibrant, grassy cane character adds an extra layer of freshness alongside the pandan syrup.
History
Nico de Soto, the French bartender credited with popularizing pandan in Western bars, built this straightforward Daiquiri riff around a blended pandan syrup, which lends a grassy, faintly bitter note to the classic lime-and-rum template.
Our version swaps in Choeng Doi Blanc for the rum. Its fresh-pressed sugarcane character and vegetal edge dovetail naturally with pandan's own grassy sweetness, while keeping the drink's bright, citrus-forward balance intact.
In the bottle
Choeng Doi Blanc. Perpetual blend, edition no. 2. Pure sugarcane juice, copper pot and column still. 70 cL.
Choeng Doi Blanc
