Drinks Asian

Pandan mojito

Name: Pandan mojito cocktail recipe
Yield: 1
Cuisine: /asian
Ingredients: 1 lime, cut into small wedges; 1/2 tsp caster sugar; 125.00 ml mint leaves, torn; 30ml white rum; Crushed ice, soda water and pandan leaf (from Asian grocers), to serve; 2 pandan leaves, torn; 75g white sugar

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by Merrick Watts

CONTRIBUTOR

Sep 21, 2023

“Georgie and I both love pandan and grow it in our vegie patch. Infusing it in a cocktail seemed like a good idea. And it was!”

1 lime, cut into small wedges
1/2 tsp caster sugar
1/2 cup mint leaves, torn
30ml white rum
Crushed ice, soda water and pandan leaf (from Asian grocers), to serve

Pandan sugar syrupp (see notes)

2 pandan leaves, torn
1/3 cup (75g) white sugar

Method

1.

For the syrup, place leaves, sugar and 1 cup (250ml) water in a small saucepan over medium heat. Cook, stirring constantly, until sugar dissolves and the mixture comes to a simmer. Simmer, untouched, for 5 minutes or until mixture reduces by a third. Pour mixture into a sterilised glass jar, seal and leave to cool to room temperature. Allow to infuse, unopened, for at least 3 days before straining to use.
2.

Place lime and sugar in a short tumbler. Use the base of a rolling pin to crush lime and sugar together until lime releases all its juice, skins soften slightly and sugar dissolves. Add mint and crush together until leaves are very bruised and fragrant.
3.

Stir in rum and 1 tbs pandan sugar syrup, then fill tumbler three-quarters with the ice and top up with soda water.
4.

Serve with the pandan leaf pushed down into the glass.

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Recipe Notes

Begin this recipe 3 days ahead.

You can also add a bruised pandan leaf to rice, custard or a curry for a hint of fragrant sweeteness.

The pandan sugar syrup makes 2 /3 cup (160ml). Any unused strained syrup can be stored in a sterilised glass jar, sealed and chilled, for up to 2 weeks. For how to sterilise jars, head here.