We’re all still enjoying the northeast monsoon or amihan breeze, and thankfully it’s here throughout January before we feel the heat of summer in the air. We’ve created this cooling cocktail recipe perfect to enjoy with the amihan breeze. It’s a light buko pandan cocktail with ingredients you can easily get in the grocery store. The mint and chocolate bitters add layers of flavor to this light-bodied, fun-to-drink cocktail. 

Ingredients

10 ml fresh coconut juice
30 ml Gin 
15 ml pandan syrup* 
3 dashes chocolate bitters 
10 mint leaves 

Note: You can add 10 ml lychee liqueur to add complexity. 

How to make pandan syrup:

1 cup washed sugar
1 cup water
3 pandan leaves
Simmer ingredients in a pot for 15mins in medium heat. Be careful not to boil. 
Leave it to cool. 
Strain into a container. 

How to prepare the cocktail:

Pour ingredients into shaker. 
Slap 10 mint leaves and drop it into the shaker. 
Add ice and shake.
Strain into glass and garnish with pandan and mint sprig.


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