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Pandan & Coconut

Flavour Pairings

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.

Pandan & Coconut Ingredients

50ml Glenburgie 18 Year Old Whisky

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

How to make a Pandan & Coconut

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

glenburgie 18 year old

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