Buko Pandan Daiquiri

By Samuel Page, Sexy Fish Bar in London, UK

A fresh tasting Daiquiri with a focus on fresh, light and clean flavours to allow the Ron Santiago de Cuba 11yo to take centre stage. Avoiding citrus juice to focus on other flavours, but retaining the authenticity of the fresh citrus through the aromatised calamansi zest. While the pandan leaf & coconut provides complexity, the rice element of the cordial is primarily for texture and to give the other ingredients room to breathe. Coconut washed Mirabelle Plum Eau de Vie provides the top note and adds fruity complexity, while assisting slightly with texture. Garnished with a circle of pandan leaf.

METHOD

Add ingredients into shaker with ice, shake and fine strain. Garnish with aroma of calamansi zest and circle of pandan leaf.

• 40ml Ron Santiago de Cuba 11 Years Old
• 10ml Coconut Oil Washed Mirabelle Eau de Vie
• 30ml Pandan Leaf, Coconut & Rice Cordial
• Nick & Nora / No Ice
• Pandan Leaf Circle & Aromatised Calamansi Zest

THE CREATOR SAYS

"Manilla & Filipino cuisine, particularly the buko pandan cake. A drink that is a love letter to the Philippines, a country with a rich rum culture & fascinating culinary history. Pjay, the longest standing bartender & only remaining member of the opening team of Sexy Fish is Filipino, and an individual that I've come to value both greatly as a friend and as a mentor. An absolute institution of central London hospitality, who knows every single regular that comes into the iconic and world renowned venue."