Whiskey Pandan St. Patrick's Day Cocktail

A Green Eggs & Glam cocktail at home beats the bar crawl
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St. Patrick's Day Cocktail Recipe
Photo: Andrew T. White Photography

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."

Pair your cocktail with classic corned beef and Guinness-braised cabbage.

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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