A vibrant new cocktail is capturing the essence of 1980s Hong Kong nightlife in the heart of East London. Bun House Disco in Shoreditch has created a unique twist on the classic Negroni, infusing it with the fragrant, sweet notes of pandan leaf.
The Inspiration Behind the Green-Tinged Tipple
The bar's ethos is to channel the electric energy of late-night Hong Kong in the 1980s, a period when the island truly came alive after dark. Their cocktail menu respectfully nods to established classics while boldly incorporating a range of Chinese and Asian ingredients. This philosophy is perfectly embodied in their show-stopping Pandan Negroni, which swaps traditional gin for a house-made, pandan-infused rice spirit.
How to Craft the Pandan Negroni at Home
Created by Linus Leung of Bun House Disco, London E2, this recipe serves one and requires a little preparation for the infused gin. You will need a 10g piece of fresh pandan leaf (green part only) and 175ml of rice gin. Roughly chop the pandan, blend it with the gin, and then strain the mixture through a fine sieve or muslin. This process yields a vibrant, dark green-coloured gin that forms the cocktail's base.
To assemble the drink, simply measure 25ml of the pandan-infused rice gin, 15ml of white vermouth, and 15ml of green chartreuse into a tumbler filled with ice. Stir well and serve immediately. The result is a complex, aromatic cocktail where the pandan's distinctive sweetness beautifully complements the herbal notes of the chartreuse and the vermouth's botanicals.
A New Classic for the Modern Mixologist
This innovative recipe exemplifies the growing trend of Asian-inspired mixology in London's dynamic bar scene. It moves beyond mere fusion, offering a thoughtful and delicious reinterpretation of a beloved staple. For home enthusiasts and cocktail connoisseurs alike, the Pandan Negroni provides an exciting opportunity to explore new flavours while mastering a contemporary classic.
