Pandan-quiri
Inspired By:
Nico de Soto (Paris)
Complexity
Alcohol Level
1/5
Medium
Type
Daiquiri & Gimlet
Preparation
Shaken
Glass
Coupe
Ice
INGREDIENTS
Choeng Doi Blanc • 60ml / 2oz
Lime Juice • 22ml / 0.75oz
Pandan Syrup (see Notes) • 22ml / 0.75oz
STEPS
Combine all ingredients in a mixing tin and shake with ice.
Strain 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.
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