For the month of love, whether you’re celebrating solo or planning a romantic night at home with your special someone, we’ve crafted the perfect cocktail to set the mood. Introducing Pandan Me Crazy—a blend for both pandan lovers and pandan-curious. This cocktail teases the senses with sweet, aromatic pandan notes complemented by the deep, roasted flavor of toasted rice. The bold, bittersweet Campari adds a touch of complexity, while dry vermouth ensures a perfectly balanced sweetness.
With just the right hint of heat, this cocktail is designed to spark romance. Expect to get a little frisky and flushed this Valentine’s Day. This drink is smooth, complex, and daring—just like love itself!
Watch the video for the recipe:
Ingredients:
30 ml Pandan-Infused Gin
30 ml Homemade Roasted Brown Rice Tea
15 ml Campari
15 ml Dry Vermouth
How to infuse the Pandan-Gin:
240 ml London Dry Gin
1 Pandan Leaf (at least 10 inches)
To prepare pandan-infused gin, lightly heat one long pandan leaf over the stove to release its oils. Place the heated leaf into a bottle with 240 ml of any London Dry Gin (for this we used Tanqueray London Dry Gin). Seal the bottle, and allow it to infuse for 24 hours. Once infused, your pandan gin is ready to use, yielding six servings.
How to make the Brown Rice Tea:
4 tbsp brown rice
1 cup hot water
15 ml sugar syrup
In a hot pan, roast 4 tablespoons of brown rice until golden brown, then remove from heat. In a cup, combine the roasted rice with 1 cup of hot water and let it steep for 10 minutes. Afterward, strain the liquid through a fine strainer into a glass container.
How to make the cocktail:
Fill a mixing glass with ice. Pour all ingredients into the glass and stir until well chilled. Strain into a chilled martini glass. Express the oils from an orange peel over the cocktail, garnish, and serve.
Tasting notes: The drink is lighter than a Negroni and a Martini, with herbaceous notes from the pandan and earthy roasted flavors from the brown rice.
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