Pandan Negroni and Asian‑Twist Cocktails: Recipes, Pairings, and How to Make Pandan Syrup

Bring Southeast Asia to your glass: why pandan cocktails matter in 2026

If you love exploring global flavours but struggle to find reliable recipes, sourcing tips, and techniques that reproduce bar‑quality results at home, this guide is for you. Pandan — the fragrant, green leaf that perfumes Southeast Asian kitchens — has moved from niche garnish to a cornerstone ingredient in modern cocktails. Centered on the Bun House Disco pandan negroni, this article gives you a tested recipe, two clear methods to make pandan syrup, simple pandan‑gin infusion techniques, riff ideas using rice gin and Asian liqueurs, and food pairings that elevate pandan’s floral, grassy aroma.

The Bun House Disco pandan negroni: recipe and why it works

Bun House Disco in east London is a standout example of the late‑night Hong Kong vibe translated into cocktails. Their pandan negroni swaps the classic bitter backbone for a greener, herbaceous profile — a perfect starting point for home bartenders who want something both familiar and adventurous.

Ingredients (serves 1)

• 25 ml pandan‑infused rice gin (recipe below)
• 15 ml white vermouth
• 15 ml green Chartreuse

Method

1. Fill a mixing glass with ice.
2. Measure in the pandan‑infused rice gin, white vermouth and green Chartreuse.
3. Stir briskly for 20–30 seconds until well chilled and slightly diluted.
4. Strain into a rocks glass over a single large ice cube or into a chilled tumbler.
5. Express an orange peel over the drink and drop it in, or garnish with a thin pandan ribbon for drama.

This version leans on the rice gin’s soft cereal notes and pandan’s green sweetness to harmonise with Chartreuse’s herbal intensity and white vermouth’s aromatics. The result is less bitter than a classic Negroni but equally structured.

“Pandan leaf brings fragrant southern Asian sweetness to a mix of rice gin, white vermouth and green Chartreuse.” — Bun House Disco (recipe inspiration)

How to make pandan syrup (two reliable methods)

Pandan syrup is the easiest way to translate pandan’s fragrance into cocktails and is versatile for both wet and dry drinks. Below are two methods that cover home cooks and bartenders: a quick stovetop syrup and a concentrated pandan paste/syrup for pantry‑style use.

1) Quick pandan simple syrup (everyday use)

Best for: cocktails, iced teas, soda rimming, and dressings.

• 200 g granulated sugar
• 200 ml water
• 4–6 fresh pandan leaves (or 2–3 tbsp frozen pandan paste)

1. Rinse pandan leaves and roughly tear or bash them to release oil.
2. Combine sugar and water in a small saucepan over medium heat; stir until sugar dissolves.
3. Add pandan leaves, bring to a gentle simmer for 5 minutes (do not boil this rapidly — you want aroma, not burnt sugar).
4. Remove from heat and steep for another 15–30 minutes, depending on how intense you want it.
5. Strain through a fine sieve or cheesecloth, press gently to extract liquid, then bottle and refrigerate. Keeps 2–3 weeks in the fridge.

2) Concentrated pandan paste/syrup (pro bartenders)

Best for: batching, long storage (with alcohol), and using as a flavouring base rather than a 1:1 simple syrup.

• 300 g sugar
• 100 ml water
• 300 ml neutral spirit (vodka or rice spirit) or a 50/50 spirit/water split
• 20–30 g fresh pandan leaf, finely chopped

1. Macerate chopped pandan with sugar for 30 minutes so sugar draws out aromatics.
2. Add water and warm gently until sugar dissolves (no rolling boil).
3. Cool, then add neutral spirit to preservative effect; transfer to a sterilised jar and let steep in the dark for 24–48 hours.
4. Strain through muslin, press solids, then store in the fridge; with added spirit this will keep 2–3 months or longer if chilled.

Pro tip: For long‑term storage and commercial use, producers often move to higher sugar proofs or use pasteurisation. Small home batches are best kept refrigerated and used within the timeframe above, or flash‑freeze in ice cube trays for long‑term convenience.

Pandan‑infused rice gin: two foolproof techniques

Pandan can be infused directly into spirit — Bun House Disco blitzes pandan with rice gin in a blender for a vivid green result. Here are two approaches you can reproduce reliably at home.

A) Quick blender infusion (like Bun House Disco)

• 10 g fresh pandan leaf (green part only)
• 175 ml rice gin

1. Roughly chop pandan leaf; put it and the gin in a blender and pulse 10–20 seconds until green and aromatic.
2. Strain through a fine sieve lined with muslin or coffee filter. Repeat if needed for clarity.
3. Allow to rest for a few hours so any remaining particulates settle; decant the clear green gin.

This method gives an intense, immediate pandan aroma and a green tinge — great for short lead‑time service or when you want a vivid finished drink.

B) Gentle cold infusion (cleaner, subtler)

• 20–30 g fresh pandan leaves (torn)
• 500 ml rice gin

1. Place pandan in a sterilised jar, cover with gin, seal and leave in the fridge for 24–72 hours.
2. Taste every 24 hours; once it reaches the desired aroma, strain through muslin and bottle.

The cold method produces a cleaner, more layered pandan note and reduces chlorophyll extraction, giving you a paler green but a more elegant flavour profile.

Rice gin, Chartreuse, and Asian liqueurs: 10 riffs to try

By late 2025 and into 2026, bars and home mixologists have increasingly traded generic London dry only for regionally expressive gins — rice gin included. Rice gin’s soft, ricey backbone is an excellent bridge between pandan and Asian liqueurs. Here are riffs that work in home bars.

10 cocktail riffs

1. Pandan Last Word — equal parts pandan‑infused rice gin, green Chartreuse, maraschino liqueur, and lime. Sharper and more herbal than the negroni.
2. Pandan Martinez — pandan gin, sweet vermouth, maraschino, and orange bitters. A fragrant, old‑school vibe.
3. Yuzu‑Pandan Fizz — pandan syrup, rice gin, fresh yuzu juice, egg white (optional), soda. Bright and floral.
4. Lychee & Pandan Collins — pandan syrup, rice gin, lychee liqueur or canned lychee syrup, lemon, soda.
5. Pandan Boulevardier — pandan syrup (or pandan gin), dark rum or bourbon, Campari, vermouth. Swap rice gin for boldness.
6. Sake & Pandan Flip — pandan syrup, gin or shochu, a splash of sake, whole egg, grated nutmeg.
7. Pandan & Plum Wine Negroni — pandan gin, white vermouth, plum wine (umeshu) instead of Chartreuse for a sweeter, tart edge.
8. Matcha‑Pandan Espresso Martini — pandan syrup, rice gin or vodka, cold brew, matcha liqueur for an umami‑green coffee cocktail.
9. Pandan & Thai Basil Smash — pandan syrup, rice gin, Thai basil, lime — shaken and served short.
10. Green Lantern — pandan‑infused gin, green Chartreuse, Cucumber water, tonic — a light, aromatic highball.

These riffs show how pandan sits between herbaceous liqueurs like Chartreuse and fruity Asian liqueurs. The technique — whether syrup or infusion — determines how forward pandan will be.

Pairings that make pandan sing — food ideas for restaurants and home menus

Pandan’s fragrance is bright, grassy, and slightly nutty. It sings alongside coconut, tropical fruits, mild seafood, and caramelised umami. When pairing pandan cocktails with food, think of contrast (fat or salt) and echo (coconut, rice, pandan itself).

Perfect matches

• Kaya and coconut desserts: pandan‑coconut panna cotta, kaya toast, pandan chiffon cake. These echo pandan’s sweetness.
• Grilled seafood: charred prawns, scallops with a tamarind glaze or coconut‑lemongrass butter — the cocktail’s herbaceous notes cut through the fat.
• Lightly spiced Chinese BBQ: char siu bao, bao with hoisin — the pandan drink refreshes and complements the sweet‑savory glaze.
• Thai or Malay curries: green curry, laksa — pandan cocktails can match aroma without being overpowered.
• Umami snacks: mushroom dumplings, soy‑glazed tofu — pandan provides lift and contrast.
• Cheese: young goat or fresh ricotta with a drizzle of palm sugar — surprising but effective with pandan’s grassy sweetness.

When creating a tasting menu, serve pandan cocktails early to mid‑service — their freshness brightens the palate and prepares diners for richer courses.

Sourcing pandan, rice gin and Asian liqueurs in 2026

One challenge home cooks cite is sourcing speciality ingredients. In 2026 the market is much friendlier: refrigerated Asian grocery chains and online specialty purveyors ship frozen pandan leaf and pandan paste globally. Rice gin — once a novelty — has been adopted by distillers in Japan, Vietnam and experimental craft distilleries in Europe and the US. Green Chartreuse remains French, but smaller herbal liqueurs (yuzu liqueur, lychee liqueur, plum wines) are available from both traditional producers and craft makers.

Sourcing checklist

• Fresh pandan leaf: look for bright green leaves in Asian markets or frozen bundles online. Freeze portions to extend life.
• Pandan paste/extract: concentrated, convenient, and consistent — great for cocktails when fresh isn’t available.
• Rice gin: try small batch producers and taste first — some lean vegetal like sake, others are cleaner and dryer.
• Green Chartreuse & herbal liqueurs: store‑cupboard items for palae‑green cocktails. Substitute with other herbal liqueurs only if you adjust sweetness.
• Syrups: premium syrup brands expanded massively by 2025 (see Liber & Co. as an example of the craft syrup movement), but home‑made pandan syrup is easy and often better for customisation.

Technical tips and troubleshooting

Small details make the difference between a good pandan cocktail and a great one. Here are practical, actionable tips tested in home and bar environments.

Extraction & colour

• Blender infusions extract more chlorophyll (greener colour) and oil (stronger aroma) — use if you want visual impact.
• Cold infusions are cleaner and subtler — use when you want layers rather than overt green notes.

Balancing sweetness & bitterness

• Pandan syrup adds sweetness; reduce other sweet liqueurs when using it.
• If you miss bitterness from Campari in a negroni riff, add 5–10 ml of amaro or use a dash of bitter aperitif while keeping pandan as an aromatic lift.

Preservation & safety

• High sugar and refrigeration preserve homemade syrup for 2–3 weeks. Add neutral spirit (5–10% final volume) to extend life.
• Freeze pandan paste in measured portions to avoid waste.

The 2026 trends shaping pandan cocktails and why they matter

Two macro trends in late 2025 and early 2026 changed how pandan is used in bars and kitchens: an emphasis on regional authenticity and ingredient storytelling, and the expansion of craft syrup and craft spirit supply chains. Bartenders are increasingly using single‑origin botanicals and local rice gins to create terroir‑driven cocktails. At the same time, syrup makers who started small — like Liber & Co. — scaled operations and made premium syrups more accessible to restaurants and homes. The upshot: pandan cocktails are now both an accessible home project and a storytelling tool on restaurant menus.

Future predictions

• More rice gin expressions: expect barrel‑aged rice gins and hybrid gin‑sake styles in 2026–27.
• Functional pandan products: pandan distillates and standardized extracts for easy bartending will appear as demand grows.
• Sustainability focus: bars will use pandan leaves and waste streams (leaves, pulp) in bitters, shrubs and syrups — reducing waste while layering flavour.

Actionable takeaways — make your first pandan negroni tonight

1. Start with the blender infusion if you want quick, vivid pandan gin; try the cold infusion next to refine the aroma.
2. Make the quick pandan syrup for immediate cocktails; upgrade to a concentrated syrup for batching.
3. Pair the pandan negroni with grilled prawns or kaya dessert for contrast and echo.
4. Experiment with a pandan Last Word for a totally different green, herbal profile.

Final notes and call to action

Pandan opens a fragrant doorway to Southeast Asian flavours in cocktails — and Bun House Disco’s pandan negroni is a brilliant invitation. Whether you’re a home cook chasing reliable recipes or a restaurant operator planning a themed menu, a few simple techniques (infusion, syrup, balance) will get you bar‑quality results. Try the recipes here, tweak the levels to suit your palate, and use the pairing suggestions to build a cohesive experience that highlights pandan’s unique aroma.

Try this tonight: make a small batch of pandan syrup, infuse 175 ml rice gin in a blender with a 10 g pandan leaf, and stir the Bun House Disco pandan negroni. Share a photo and tag us — and sign up for our newsletter for seasonal riffs and sourcing tips for 2026 ingredients.

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