We're sorry Ballantines.com won't work in this browser

Pandan & Coconut

Flavour Pairings

Glenburgie 18 Year Old bottle with coconut and pandan leaf drink

Take a sip of this coconut highball and you’ll be swept to palm fringed shores in seconds. It’s a simple serve of coconut water, scotch whisky and rum with a seriously sophisticated pandan leaf garnish.

Ingredients

50ml Glenburgie 18 Year Old

550ml – 600ml High Quality Coconut Rum
500ml – 600 ml Coconut Water
50ml Clear Honey
Ice Garnish: Pandan Leaf

How We Make It

Place the pandan leaf facing upwards in ice moulds
Add the rum, coconut water and honey together in a large jug
Dissolve the honey by stirring, no heat will be required
Pour the liquid over the ice cubes to submerge the pandan leaf and place in the freezer for 24 hours
Place two ungarnished cubes, followed by a single garnished cube, in a highball glass
Add Glenburgie 18 Year Old Single Malt and top up with Soda
Take your time to sip and savour. As the ice melts, it will accentuate the wonderful flavours of the whisky with the unique toffee popcorn note of the pandan leaf

Glenburgie 18 Year Old

MORE WAYS TO ENJOY BALLANTINE’S

White Orchid

Sazerac Twist

ballantines 30 year old on the rocks drink

Thirty Year Old on the Rocks

Drinks

There’s no wrong way to mix

Find out more

Our Range

From our Finest blended Scotch to our iconic collection of aged whiskies, single Malts and exotic flavours, discover the world of Ballantine’s Scotch Whisky.

Find out more

SIGN UP TO OUR NEWSLETTER

DATE OF BIRTH

YES, I CONSENT TO RECEIVING NEWS AND PROMOTIONAL INFORMATION ABOUT BALLANTINE’S*

*Your information may be used by Chivas Brothers International Limited and made available through us to other members of the Pernod Ricard Group. You can unsubscribe at any time. You can also exercise your right of access, rectification, deletion or objection. The Privacy Policy explains how.