Pandan cocktails are quickly becoming one of the most exciting drink trends in London’s bar scene. This fragrant leaf from Southeast Asia has started appearing in creative drinks from some of the city’s leading bartenders, bringing exotic aromas and unexpected flavours to modern cocktail menus.
Lorenzo Gavalli, Disrepute:
“I first discovered pandan around the end of 2018 or early 2019 thanks to Nico De Soto, who made it popular in Danico in Paris and before that Mace in New York. Before that I would say it was relatively unknown as an ingredient for bartenders in the West, despite being such a popular ingredient in South East Asia. What fascinates me about pandan is its versatility. Depending on the extraction method, it can taste grassy and green or release hazelnut and vanilla flavors when heated. Its complexity and ability to substitute for ingredients like chocolate, hazelnut, or coconut make it a unique addition to cocktails. I spent a lot of time experimenting with pandan between late 2019 and early 2020, bringing it to several competitions. Its exotic flavour profile fits seamlessly into various drinks, from grasshoppers to espresso martini twists, making it an exciting ingredient to work with”.
VOLTAIRE by Disrepute: Luxardo Espresso – Vodka – Coconut – Coffee – Pandan
Anas El Bahhaj, Zetter Townhouse
“Pandan leaves are a love affair that started on holiday in Bali six years ago. Since then, they’ve been a regular fixture on my cocktail menus in London. The versatility of pandan is what amazes me—its nutty, grassy, and slightly musky notes bring depth to all my drinks. Especially in tropical cocktails, sugar cane-based creations, and even dessert-style drinks, pandan creates greater complexity with every sip. I recommend to use Pandan as a vanilla extract substitute, it offers a fresher, more adventurous twist.
One of my favourite cocktail creations is the Kung Fu Pandan which was served at Cocktails in the city, it showcases pandan’s range beautifully.
This drink is a layered experience, beginning with the warm, spiced notes of Vapoura Chapter 1 rum that perfectly complement the fragrant pandan syrup. Amaretto Saliza then brings a smooth, almond-like depth, while the miso cream adds a savoury, umami twist, balancing the sweetness in a way that intrigues the palate. Finished with a sprinkle of ube powder, Kung Fu Pandan is a bold and creative adventure in a glass. In every pour, I aim to create not just a drink but an experience that feels vibrant and immersive—just like that first discovery in Bali“.
KUNG FU PANDAN by The Parlour at Zetter Clerkenwell: Vapoura Rum – Amaretto Saliza – Pandan – Miso Cream – Ube
Georgi Radev, Laki Kane
“Pandan is an intriguing ingredient that hasn’t been widely explored in Europe and England but is huge in Asia, especially in Thai cooking. I’ve noticed in the past four or five years, pandan has become more popular in cocktails in Asia, though it’s still a bit of an acquired taste in Europe. As people get more familiar with it bartenders have started to use it in drinks for its exotic and unique profile. When you know how to cook it right, pandan can taste almost like popcorn—though raw, it’s not as appealing. It pairs incredibly well with tropical ingredients like coconut, pineapple, and lychee, which is why it works so well in drinks like the pandan piña colada from Laki Kane. I see Pandan as a bit like Yuzu, something more exotic that can be substituted for more common ingredients to make the drink stand out.”
PANDAN COLADA by Laki Kane: Mahiki Pineapple & Coconut Rum Liquor – Mahiki White Spiced Rum – pandan syrup – pineapple juice – lychee – coconut water
Angele Grinda, Bar Américain
“We used Pandan in the Beyond The Forest Spritz to add a nuttyness and length to an otherwise zesty spritz drink. We decided to go with the spritz style drink as we were participating in August and also felt the wine glass would stand out at the event. Building on the beautiful Renais Gin that uses the Chablis grape as it’s base. We built on this using the flavours of bergamot, lemon, gin and apple using Champagne, not soda and so our homemade pandan cordial give it the extra depth. I think the people enjoyed it and we delivered a citrusy, dry and exotic version of a classic spritz drink which is in keeping with what we do at Bar Americain, take classic styles of drink and put our own personality on them.
BEYOND THE FOREST by Bar Américain : Renais Gin – Italicus – Aperol – Pandan, ginger & thyme cordial – Champagne
For more information on Pandan, we enjoyed reading this article from Spruce Eats
We were also excited to see that Nico De Soto has produced his own Kota Pandan Liqueur. Not yet available in the UK we are sure it will be here soon!
