Pandan Negroni
$115.00
This twist on the Negroni uses Pandan, the aromatic leaf so beloved in many Southeast Asian cuisines, as a pair to the bitter Negroni core. We have long loved the Leeward Negroni, created by Kevin Diedrich of San Francisco’s very own Pacific Cocktail Haven (P.C.H.), where it has been a staple on the menu for years. Ours isn't an exact replica of the Leeward Negroni, but rather a loving homage. B&B does PCH.
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.
Diedrich’s original recipe called for a homemade Pandan cordial using Everclear for a few days to extract the flavors from the leaves and then diluting the maceration down with simple syrup. But for our version of the Leeward Negroni, we skipped that step and employed a newcomer to the world of liqueurs, Bandoeng ‘22 Pandan liqueur. What sets this liqueur apart from Diedrich’s cordial is that it includes a blend of spices such as cinnamon, nutmeg, cloves and cardamom. The spices perfectly compliment the grassy-vanilla aroma and take the place of the original recipe’s Tiki bitters (but feel free to add some if you want to boost that spiced flavor).
For the bitter component of this Negroni, we chose the Martini & Rossi Reserva Speciale Bitter Liqueur. Classic and recognizable in profile, this store favorite is in the same realm of bitterness as Campari, with a little more herbal and botanical complexity. The Reserva Speciale Bitter includes saffron and angostura bark in its blend of herbs, roots and spices which added another layer of depth to this tropical take on the Negroni.
For the gin, we stayed true to the original and selected Sipsmith’s V.J.O.P. (Very Junipery Over Proof). This “Navy Strength” gin uses double the amount of juniper berries as they use in their regular London Dry gin. In addition to this, the gin undergoes a three-part juniper infusion process to create one of the ‘ginniest’ of gins you can find.
The Pandan flavor in this Negroni adds a nutty, grassy, buttered popcorn note to the otherwise classic Negroni flavors. You only need a half ounce of the Sipsmith VJOP for this recipe because of its robust proof and bold juniper flavors that can easily punch through the drink to balance the flavor.