"At Bun House Disco, we're all about bringing the vibrancy of late-night 1980s Hong Kong to Shoreditch, east London, and paying homage to a time when the island came alive after dark. In that same spirit, our cocktail list nods to the classics, but also features all sorts of Chinese and Asian ingredients and spices. Serves 1 For the pandan gin 10g piece fresh pandan leaf, green part only 175ml rice gin"
"For the drink 25ml pandan-infused rice gin (see above and method) 15ml white vermouth 15ml green chartreuse Roughly chop the pandan leaf, put it in a blender with the gin and blitz. Strain through a fine sieve, ideally one lined with muslin, leaving you with a vibrant, dark green-coloured gin. To make the drink, measure the infused gin, vermouth and chartreuse into a tumbler filled with ice, stir and serve."
Bun House Disco channels late-night 1980s Hong Kong energy into Shoreditch, east London, offering cocktails that nod to classics while incorporating Chinese and Asian ingredients. The recipe serves one and begins by infusing rice gin with fresh pandan leaf: roughly chop 10g of the green part of pandan and blitz with 175ml rice gin in a blender. Strain the mixture through a fine sieve lined with muslin to yield a vibrant dark green gin. To build the cocktail, combine 25ml pandan-infused rice gin, 15ml white vermouth and 15ml green chartreuse in a tumbler with ice, stir and serve.
Read at www.theguardian.com
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