Bun House Disco, a new venue in Shoreditch, east London, is channeling the vibrant energy of late-night 1980s Hong Kong. Their cocktail list pays homage to classics while incorporating Chinese and Asian ingredients, such as the pandan negroni.
The recipe begins with a homemade pandan-infused rice gin. To make it, roughly chop a 10g piece of fresh pandan leaf (green part only) and blend it with 175ml of rice gin. Strain the mixture through a fine sieve lined with muslin to produce a vivid, dark green gin.
For the cocktail itself, combine 25ml of the pandan-infused rice gin, 15ml of white vermouth, and 15ml of green chartreuse in a tumbler filled with ice. Stir well and serve. The pandan leaf adds a fragrant Southern Asian sweetness to the mix, creating a unique twist on the classic negroni.
