This recipe from interactive NYC drink space Liquor Lab is tinted green from pandan-infused cream, made creamy by an egg yolk and finished with bubbles for a choice way to celebrate St. Patrick's Day.
Pandan, a tropical leaf commonly used in Southeast Asian cooking, is known for its nutty, floral flavor and is readily available online in extract form. The recipe makes a half cup of cream—of which you'll only need a couple tablespoons—but you can keep it in your refrigerator for the next time you're in the mood for a verdant cocktail.
It's a simple shaken cocktail, one the Lab's Freddie Sarkis says all you're left to do is "garnish with the luck of the Irish and a kiss of the Blarney Stone."
Whiskey Pandan Cocktail
Recipe adapted from Freddie Sarkis, Liquor Lab, New York, NY
Yield: 1 cocktail
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
For the Pandan-Infused Cream:
½ teaspoon pandan extract
½ cup heavy cream
For the Cocktail:
2 ounces Irish whiskey
½ ounce honey
1 ounce pandan-infused cream
1 egg yolk
3 ounces Champagne
1. Make the pandan cream: Combine the pandan extract with the heavy cream. Use immediately, or store in the refrigerator until ready to use.
2. Make the cocktail: In a cocktail shaker, combine all the cocktail ingredients, except for the ice and Champagne. Shake, then add ice and shake again. Strain into a highball glass and top with Champagne to serve.
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