![]() The round creaminess of the pandan really complements the malted barley. 2oz single malt scotch (Glenmorangie 10).25oz salted pandan syrup (instructions below) 2 dashes of Miracle Miles Ume bitter (substitute with Regans’ orange bitters) Spray (or few drops) of peated Islay scotch Stir all ingredients with ice, and strain over a fresh large ice cube. It is perfect for creating milk tea beverages, or simple iced teas. In this drink, you’ve got a savory and amazing option for the adventurous scotch lover. OTTIMO Pandan syrup has a light and refreshing aroma with hints of sweet floral notes. Scotch can be hard to work with in cocktails and really needs to pair with the right ingredients or can be disastrous. ![]() It’s hard to describe the flavor exactly, but it’s sometimes referred to as the “vanilla of the East”…it has the luring aroma of a bowl of freshly steamed rice with a rich nutty and warm flavor. The pandan is really the highlight and unique touch here. It’s almost savory, yet has rich strong honey notes from the single malt. Pandan powder is a great way to preserve the plant's colors and aroma and incorporate them into baked goods. ![]() I’ve made it at least 3 times since my first trial of this recipe, which is A LOT for a home bartender like me who rarely makes a drink more than once (there’s just too many things to try and only 1 liver!) Anyway, this one is so good and unique. When the leaves are dried and ground, pandan powder can be used to add natural green color and vanilla-like flavor to a variety of recipes, including cakes, cookies, macarons, muffins, and breads (via Blueboots Farm ). Let the pandan rest in the syrup for up to half a day, then just strain and bottle the mixture. *To make the salted pandan syrup, combine 1 cup of sugar, 1 cup of water, and 2 frozen pandan leaves (find this in the freezer section of Asian grocery stores) and simmer for 5 minutes. (I keep some in an atomizer, highly recommend this!) Stir all ingredients with ice, and strain over a fresh large ice cube.
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