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 range of Asian delicacies by highlighting its flavors, elements, and strategies. Staying true to this theme, the Pandan Not Panda cocktail 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
Substances
- 1 ½ oz. Roku Gin
- ½ oz. Cherry-Pandan Syrup*
- ¾ oz. Hazelnut Liqueur
- ¾ oz. Lime Juice
- Orange twist (elective)
Preparation
- Mix all elements right into a shaker.
- Shake properly till mixed.
- Serve on the rocks and garnish with an orange twist (elective).
*Cherry-Pandan Syrup
Substances
- .03 oz. Cherry Puree
- 45 oz. Easy Syrup (1:1)
- 0.18 oz. Pandan Extract
Preparation
- Warmth elements in saucepan over medium warmth till properly mixed.
- Let cool and retailer in sealed container.
- Preserve refrigerated to make use of as desired.
