Pandanmonium
At The Halford in Perth, they’ve been putting using pandan in a syrup to use in this drink, the Pandanmonium. Below we asked bar manager Joe Sinagra just how the drink came about.
- 45 ml Nusa Cana
- 30 ml pandan syrup
- 10 ml chilli syrup
- 15 ml lime juice
- 5 ml lactart
- 5 ml Bittermans Tiki Bitters
- 60 ml coconut water
- Combine all ingredients.
- Chill and carbonate in a soda syphon or similar.
- To serve, pour over ice in a highball glass and garnish with edible flowers and a knotted pandan leaf.
For the Pandan Syrup
• 150g pandan leaf
• 1000g sugar syrup
(1:1 ratio)
• 2g salt
Add all to a saucepan
and reduce by one-third. Allow to cool. Once cool strain and bottle.
For the Chilli Syrup
• 20g Dried red chilies
• 1000g sugar syrup
(1:1 ratio)
Add all to a saucepan and bring to a gentle simmer. Remove from heat and allow to sit for 3 hours. Strain and bottle.
Recipes provided by Joe Sinagra, The Halford, Perth.
Pandan is having something of a moment right now — as we’ve written in our guide to using the stuff here — and it’s proving itself to be quite the versatile ingredient.
And at Perth bar Halford, they’ve been putting it into a syrup to use in this drink, the Pandanmonium. Below we asked bar manager Joe Sinagra just how the drink came about.
Tell us a bit about how the Pandanmonium cocktail came together?
Halford is based in the State Buildings development which also houses Wildflower, Petition, Post and Long Chim. We wanted to do an Asian inspired drink as a bit of a tip of the hat to our buddy James Connolly who heads up the drinks for Long Chim and a few of the other bars in the area. Pandan was a flavour that Pat Carpenter who works with us (and has worked under Connolly before) had had some success with and we built it all around Nusa Cana rum which I had been working a bit with. The end result was a refreshing and fun cocktail that’s quite popular.