Pandan, a fragrant Southeast Asian plant, has re-emerged in cocktail culture, thanks in part to mixologist Nico de Soto's Kota Pandan Liqueur. With 750 varieties, sourcing pandan can be inconsistent, yet it enhances drinks like Dewberry Scott cocktail and tropical concoctions, as seen at bars like False Idol. Its sweet, vanilla, and coconut notes can subtly elevate cocktails without overpowering their essence. Bartenders have embraced pandan in multiple forms such as liqueurs, syrups, or garnishes, demonstrating its versatility and appeal in the modern drink scene.
"Pandan has a sweet, vanilla and coconut flavor. It can add an extra layer of flavor to a drink while not being overpowering. There are many ways to use pandan in a drink - through a liqueur, homemade syrup or garnish."
"Two years later, I was putting it in all my drinks. With 750 species of pandan available, there was 'no consistency' when it came to sourcing and utilizing the leaves."
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