Bandoeng 22 Pandan Liqueur

The characteristic aroma of Pandan is derived from the same chemical compounds as those in jasmine and basmati rice.  The taste is often described as floral, sweet and grassy with subtle vanilla undertones.  The plant’s long, narrow, blade-like leaves are often steeped in coconut milk or just tied in a knot and cooked together in many Southeast Asian dishes.  Pandan leaves are quite green and the juice creates a vivid color for many of Southeast Asia’s favorite desserts.

Fresh pandan leaves along with cinnamon, cloves, nutmeg and cardamom are used to create this uniquely flavored liqueur.  The result is grassy and nutty with buttered popcorn and vanilla.  Add this as an exotic Asian flourish in such Tiki classics as the Pina Colada, Mai Tai or even the 3 Dots and a Dash.  Also pairs quite well with ginger, chocolate, lime and coffee.