Coco Pandan Old-Fashioned

Inspired By:

After Eden (New York City)

Complexity

Alcohol Level

3/5

Strong

Type

Spirit-Forward

Preparation

Stirred

Glass

Old Fashioned

Ice

Large Cube

INGREDIENTS

Pandan-Infused Choeng Doi Blanc (see Notes) • 60ml / 2oz

Coconut Liqueur • 15ml / 0.5oz

Demerara Syrup (1:1) • 2 barspoons

Mole or Chocolate Bitters • 1 dash

Orange Bitters • 1 dash

Garnish: Banana slice, brûléed with a blowtorch

STEPS

Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a rocks glass over a large ice cube.
Garnish with banana brûlée.

NOTES:

Pandan-Infused Choeng Doi Blanc: Tie 5 fresh or frozen (thawed) pandan leaves into a knot and place in an airtight container with 240ml Choeng Doi Blanc. Cap tightly and let sit for 2 days, then strain out the leaves.

Swap Note: The original recipe (Gelo Honrade, After Eden) infuses bourbon with pandan; this version infuses Choeng Doi Blanc instead, letting the spirit's bright cane sweetness carry the coconut-forward, herbal pandan note without competing with barrel char.

HISTORY

Gelo Honrade built this Old-Fashioned riff around pandan-infused bourbon, folding in coconut liqueur and a brûléed banana garnish as a nod to his Filipino roots and the herb's coconut-like flavor.

Our version infuses Choeng Doi Blanc with pandan instead of bourbon. The unaged sugarcane spirit lets pandan's grassy, coconut character come through more directly, while coconut liqueur and demerara syrup keep the drink round and dessert-like.