How to Make a Pandan Negroni at Home (Plus 3 Asian-Inspired Twists)

Beat the menu overwhelm: make Bun House Disco’s pandan negroni at home — and three Asian twists that sing

If you love destination-inspired recipes but find restaurant menus overwhelming or want to recreate that Shoreditch-to-Hong Kong vibe in your kitchen, this guide is for you. I’ll walk you through a foolproof pandan negroni (the Bun House Disco version), then show three Asian-inspired twists using yuzu, sudachi and a coconut rice gin infusion so you can experiment like a pro-level home bartender.

The big idea — why the pandan negroni matters in 2026

Classic cocktails have been getting regional makeovers across the globe, and by late 2025–early 2026 the trend consolidated: bartenders are marrying local botanicals with old-school ratios to create modern classics. Pandan brings a fragrant, grassy-sweet aroma to the spirit base, while rice gin and green chartreuse add an Asian sensibility and herbal complexity that plays well with Negroni balance. This combination is now a staple among destination-inspired bars and home bartenders seeking authenticity and novelty.

What you’ll learn in this article

• A step-by-step pandan cocktail recipe for Bun House Disco’s pandan negroni
• How to infuse rice gin with pandan (and safe alternatives)
• Three creative variations — yuzu cocktail twist, sudachi twist, and a coconut rice-gin Negroni
• Practical home-bartending tips, mocktail alternatives, storage and sourcing

Quick overview — the pandan negroni in one paragraph

The Bun House Disco pandan negroni is essentially an infusion-forward Negroni: pandan-infused rice gin, white (or bianco) vermouth and green chartreuse, combined in classic Negroni proportions but in smaller measures to pause the bitterness and let the pandan sing. It’s stirred, served over a large cube, and garnished with pandan or an express of citrus peel.

Ingredients — what to buy

• For pandan-infused gin: 175 ml rice gin (Japanese or craft rice gin recommended), 10 g fresh pandan leaf (green part only).
• For the drink (single serve): 25 ml pandan-infused rice gin, 15 ml white/bianco vermouth, 15 ml green chartreuse.
• Ice (large cube/blocks preferred), a mixing glass, bar spoon, fine sieve and muslin or coffee filter, jigger, peeler.
• Garnish: fresh pandan spear or lemon/yuzu peel for aroma.

Step-by-step pandan-infused rice gin (fast blender method)

This is the method Bun House Disco uses for a vivid green result. It’s fast and highly aromatic. If you prefer a milder, cleaner infusion, see the cold-steep variation below.

1. Prep the pandan: Use about a 10 g piece of fresh pandan leaf (the bright green part). Rinse, pat dry and roughly chop. If only frozen pandan is available, thaw and use the same weight.
2. Combine: Put the pandan and 175 ml rice gin in a blender. Use a quality rice gin if you can find one — in 2026 Japanese and Asian craft rice gins have become more available globally.
3. Blitz: Pulse on high for 10–20 seconds until the leaf is well broken down and the gin takes on color.
4. Strain: Pour through a fine sieve lined with muslin or a coffee filter into a clean bottle. Press gently to extract flavor but avoid forcing solids that add chlorophyll bitterness.
5. Rest: Let the gin sit 30–60 minutes after straining, then taste. If it’s too vegetal, dilute slightly with uninfused gin to soften the green edge. This infusion keeps for 4–6 weeks refrigerated or in a cool, dark pantry if tightly sealed.

Cold-steep alternative (gentler, clearer flavor)

Slice the pandan and place in 200–250 ml gin. Seal and refrigerate for 24–48 hours, tasting every 12 hours. Strain through muslin. Cold-steeping produces less chlorophyll and a subtler pandan aroma — better if you plan additional citrus-forward twists. For either approach, refer to modern appliance tips like those in smart kitchen device roundups for blenders and ice equipment.

How to make the pandan negroni — method and technique

1. Measure: 25 ml pandan-infused rice gin, 15 ml white vermouth, 15 ml green chartreuse.
2. Mix: Add ingredients to a mixing glass with plenty of ice. The goal is controlled dilution (roughly 20–30% water pickup depending on your ice).
3. Stir: Stir for 20–30 seconds until the glass is chilled and a small amount of dilution occurs. Stirring preserves clarity — shaking would add cloudiness here.
4. Serve: Strain over a large ice cube in a rocks glass. Express a lemon or yuzu peel over the surface and drop in as garnish, or brace a pandan leaf on the rim for a show-stopping look.

Tasting notes & balance

Green chartreuse adds intense herbal sweetness and complexity — its sugar and herbal profile meet pandan’s grassy-sweetness. White vermouth brings backbone and aromatics without overpowering the gin. If you find the drink too herbal, reduce green chartreuse to 10 ml and add 5 ml sweet vermouth or a touch of pandan syrup for roundness.

Advanced tips for home bartenders (2026 tools & trends)

• Large-format ice clubs: In 2026 more home bartenders use molds that freeze clearer ice using directional freezing — this reduces fast dilution in spirit-forward cocktails. (See the smart kitchen devices roundup above for freezer and mold recommendations.)
• pH and acidity: If you add fresh citrus in variations, use a small digital pH strip to keep acidity consistent — it’s a trend for at-home experimentalists this year.
• Zero-waste mindset: Use spent pandan leaves to make pandan sugar, panna cotta, or steep again for a second, lighter infusion. Many sustainable home-cooking guides (and product playbooks) cover reuse and low-waste techniques; see climate-minded sourcing and reuse for ideas.
• Pre-batch for gatherings: Multiply the recipe and store in a sealed bottle. Add ice and stir before serving to ensure fresh dilution per serve. If you travel with cocktails or pre-batched mixers, packing and kit reviews like the NomadPack 35L review show how to move prepped bottles safely.

Three creative Asian-inspired twists

1) Yuzu-Pandan Negroni — bright citrus lift (yuzu cocktail)

Why it works: Yuzu’s floral, aromatic acidity lifts pandan’s sweetness and tempers chartreuse. This variation nods to contemporary yuzu-focused menus where chefs and bartenders embraced rare citrus in 2024–2026.

• 25 ml pandan-infused rice gin
• 12 ml white vermouth
• 12 ml green chartreuse
• 6–8 ml yuzu juice (or 10 ml yuzu liqueur if you prefer sweetness)
• Optional: 5 ml simple syrup if using fresh yuzu and you want roundness

Method: Add ingredients to a mixing glass with ice. Stir 20 sec, strain over large cube. Express yuzu peel over the top and garnish. If yuzu is hard to source, substitute concentrated yuzu juice sold in Asian markets — start with less and balance.

2) Sudachi Twist — tart, green, and herbaceous

Why it works: Sudachi is an intensely aromatic tart citrus (featured in rare varietal collections such as the Todolí Citrus Foundation publications). It brings sharper acidity than yuzu, giving a brisk, savory edge that pairs beautifully with pandan’s verdant notes.

• 25 ml pandan-infused rice gin
• 15 ml bianco vermouth
• 10 ml green chartreuse
• 8–10 ml fresh sudachi juice (or lime if unavailable)
• Garnish: thin sudachi wheel or green peppercorn skewer

Method: Combine and stir over ice if you want clarity; shake briefly if you prefer a slightly clouded, brighter mouthfeel. Taste carefully — sudachi can be assertive. This version leans slightly more citrus-forward; reduce green chartreuse if herbs clash.

3) Coconut Rice-Gin Negroni — creamy, toasty backbone

Why it works: Coconut and toasted rice echo Southeast Asian desserts and savory notes, creating a Negroni with toasty depth and a coconut-laced finish. In 2025–2026, coconut and rice-based spirits saw renewed interest as makers explored terroir-driven botanicals and sustainable rice use.

• 200 ml rice gin
• 15 g toasted glutinous rice (lightly toast in a dry pan until nutty, not burnt)
• 25 g unsweetened dried coconut flakes (lightly toast)

Combine in a jar, seal, and steep 24–48 hours at room temp. Strain through muslin. Taste at 24 hours; toasted rice imparts a toasty note quickly. If you want more coconut, add a touch of coconut water (10–15 ml) when making the cocktail rather than during the infusion to avoid sweetness.

• 25 ml coconut rice gin
• 15 ml sweet vermouth (to complement coconut)
• 15 ml green chartreuse
• Optional: 5 ml pandan syrup for aromatic continuity

Method: Stir over ice and serve in a rocks glass with a toasted coconut rim (press a bit of moist sugar-coconut mix on the rim). The coconut and toasted rice deepen the base while pandan syrup ties the lineage back to the original.

Mocktail alternatives and low-ABV options

Home bartenders increasingly ask for mocktail options and lower-ABV variants. Here are two easy approaches that keep the profile of the pandan negroni without the alcohol punch.

Pandan Negroni Mocktail

• 30 ml pandan syrup (homemade: 1:1 sugar to water simmered with pandan leaf, cooled)
• 20 ml non-alcoholic vermouth substitute (many brands launched low-alc botanical aperitif blends in 2025–26)
• 15 ml green herbal non-alcoholic aperitif (or a 1:1 mix of chamomile tea and matcha-infused tonic for herbiness)
• Top with soda water, stir, serve over ice, garnish with pandan or citrus peel

Low-ABV “Half-Negroni”

Use 50% spirit reduction by replacing half of the pandan gin with premium tonic or sparkling tea (like cold-brewed oolong). This keeps aroma while lowering alcohol and enhancing drinkability for longer sessions.

Sourcing ingredients in 2026 — what’s new

By 2026 you’ll find more Asian ingredients at mainstream retailers and online. A few notes:

• Pandan: Fresh is best; Asian grocery chains and many farmers’ markets stock frozen pandan if fresh isn’t available.
• Rice gin: Look for craft rice gins from Japan and Southeast Asia; they highlight rice or koji-driven profiles. If unavailable, use a neutral gin with a small touch of sake (10–15 ml) to echo rice character.
• Sudachi & yuzu: Fresh remains seasonal and rare; bottled yuzu juice and frozen sudachi concentrate are reliable alternatives. The Todolí Citrus Foundation’s conservation work (and increased rarity awareness) has driven wider distribution of these varieties into specialty markets since 2024–25.
• Green chartreuse: Still the real deal for that herbal backbone — substitute with less-sweet herbal liqueurs only if necessary and adjust sugar.

Pairing and serving suggestions

These drinks pair well with spicy finger foods, Southeast Asian snacks and umami-forward bites. Try with char siu bao, shrimp tempura or a small plate of soy-cured scallops. The pandan negroni’s herbal bitterness and pandan sweetness cut through rich, fatty textures. For intimate food pairings and pop-up presentation ideas, see Curated Micro‑Feasts.

Troubleshooting — common issues & fixes

• Too vegetal/green: Your infusion picked up excess chlorophyll. Dilute with plain gin or rest the infused gin longer to mellow. Cold-steep next time.
• Too sweet/heavy: Reduce green chartreuse by 5–10 ml or replace part of the vermouth with a drier option.
• Not aromatic enough: Express a citrus peel over the drink, or add 2–3 drops of pandan tincture if you have one.
• Cloudy drink: Use a double strain and clearer ice; shaking with citrus can also cloud the drink intentionally if you want a brighter mouthfeel.

Safety, storage and scaling

Infused gin stored in an airtight bottle in the fridge will keep 4–6 weeks; in a cool pantry it’s fine for several months if sealed. For parties, pre-batch the cocktail in 4x or 8x but don’t add ice until serving — instead, chill the bottle and stir into ice for fresh dilution per serve. If you plan to move bottles or batch kits to an event, packing reviews like the NomadPack 35L review cover safe travel for curated bottles and kits.

Why make this at home — final notes

Recreating Bun House Disco’s pandan negroni at home bridges travel and kitchen: you get the aroma of Southeast Asia without the flight. In 2026, home bartending is more experimental and sustainable than ever — from rare citrus like sudachi entering mainstream awareness to rice-based spirits that foreground terroir. This pandan negroni and its three twists are an invitation to explore those currents right from your countertop.

“Make one good infusion, then use it as the backbone for multiple cocktails — you’ll learn balance faster and waste less.”

Actionable takeaways — what to do next

1. Buy 175–200 ml rice gin and 10 g fresh pandan. Make the blender infusion or cold-steep today.
2. Make one pandan negroni following the recipe, then taste and adjust green chartreuse to your preference.
3. Pick one twist (yuzu, sudachi or coconut rice gin) and try it as a weekend experiment. Note what you like, then scale to batch for guests.
4. Keep spent pandan leaves for pandan sugar or a second-light infusion — follow zero-waste tips to get more mileage from ingredients.

Call to action

Ready to try it? Infuse a small bottle of pandan gin this week, make the pandan negroni, and share your photo and notes with our community at eattoexplore.com/drinks — we’ll feature the best home twists. If you want printable recipes, downloadable shopping lists or a mocktail conversion chart, sign up for our 2026 Home Bartender Kit.

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