Although gin is mostly often called a spring and summer-forward liquor, when paired proper, its versatility and depth make it a spirit that may be loved year-round.
Present Charcoal Grill in Birmingham, Alabama honors the wealthy variety of Asian delicacies by highlighting its flavors, components, and methods. Staying true to this theme, the Pandan Not Panda cocktail created by Jose Medina Camacho options Roku Japanese Gin as the bottom, complemented by conventional Japanese botanicals — vivid notes of yuzu, the floral sweetness of sakura, the earthy depth of sencha, and the nice and cozy spice of sansho pepper come collectively to create a uniquely balanced and flavorful expertise.
Pandan Not Panda
by Suzanne Gibson – Present Charcoal Grill
Components
- 1 ½ oz. Roku Gin
- ½ oz. Cherry-Pandan Syrup*
- ¾ oz. Hazelnut Liqueur
- ¾ oz. Lime Juice
- Orange twist (optionally available)
Preparation
- Mix all components right into a shaker.
- Shake nicely till mixed.
- Serve on the rocks and garnish with an orange twist (optionally available).
*Cherry-Pandan Syrup
Components
- .03 oz. Cherry Puree
- 45 oz. Easy Syrup (1:1)
- 0.18 oz. Pandan Extract
Preparation
- Warmth components in saucepan over medium warmth till nicely mixed.
- Let cool and retailer in sealed container.
- Preserve refrigerated to make use of as desired.
