Recipe

• 2oz single malt scotch (Glenmorangie 10)
• .25oz salted pandan syrup (instructions below*)
• 2 dashes of Miracle Miles Ume bitter (substitute with Regans’ orange bitters)
• Spray (or few drops) of peated Islay scotch

Stir all ingredients with ice, and strain over a fresh large ice cube. Spray the peated scotch over top. (I keep some in an atomizer, highly recommend this!)

*To make the salted pandan syrup, combine 1 cup of sugar, 1 cup of water, and 2 frozen pandan leaves (find this in the freezer section of Asian grocery stores) and simmer for 5 minutes. Add a 1/4 teaspoon of salt. Let the pandan rest in the syrup for up to half a day, then just strain and bottle the mixture.

About

I can’t get enough of this drink. I’ve made it at least 3 times since my first trial of this recipe, which is A LOT for a home bartender like me who rarely makes a drink more than once (there’s just too many things to try and only 1 liver!) Anyway, this one is so good and unique. It’s almost savory, yet has rich strong honey notes from the single malt. The pandan is really the highlight and unique touch here. It’s hard to describe the flavor exactly, but it’s sometimes referred to as the “vanilla of the East”…it has the luring aroma of a bowl of freshly steamed rice with a rich nutty and warm flavor.

Scotch can be hard to work with in cocktails and really needs to pair with the right ingredients or can be disastrous. In this drink, you’ve got a savory and amazing option for the adventurous scotch lover. The round creaminess of the pandan really complements the malted barley. Mmmm, soo good