Golden Grove Recipe

Make pandan syrup

Combine sugar and water in a small saucepan over medium heat; stir until sugar dissolves. Add chopped pandan leaves, bring briefly to a simmer, then reduce heat and steep 10 minutes. Remove from heat, cool to room temperature, strain out leaves, and refrigerate. Yields ~120 ml.

Prepare turmeric-ginger paste (if not using pre-made)

If you don't have a root blend ready, grate 1 tsp fresh turmeric and 1 tsp fresh ginger and press together with the back of a spoon or fine microplane to form about 1 tablespoon of paste. You may add a pinch of hot water to help combine.

Combine base ingredients

In a cocktail shaker or jar, add Seedlip Grove, turmeric-ginger root blend (1 tbsp), milk thistle infusion (60 ml), pandan syrup (20 ml), fresh lemon juice (15 ml), coconut milk (45 ml), and cold water (45 ml).

Dry shake

Seal the shaker and shake vigorously without ice for 15–20 seconds. This emulsifies the coconut milk with the root paste and creates a silky mouthfeel.

Shake with ice

Add cracked or cubed ice (about 1 cup) to the shaker. Shake hard for 10–15 seconds until the exterior of the shaker is very cold.

Strain and serve

Double strain the cocktail into a chilled coupe or rocks glass over fresh ice (if you prefer chilled but not diluted) or serve neat in a coupe. Use a fine mesh strainer to remove any fibrous bits from the turmeric-ginger blend.

Garnish and finish

Grate a small amount (about 1/2 tsp) of fresh turmeric over the surface for aroma and a striking golden fleck. Add a pandan leaf or a thin lemon wheel on the rim for visual contrast. Serve immediately.

Notes on milk thistle infusion

For the milk thistle infusion, steep 1 tablespoon crushed milk thistle seeds in 240 ml near‑boiling water for 10–12 minutes, then strain and use chilled; or substitute with a mild chamomile or rooibos if milk thistle is not available—keep quantity at 60 ml in the recipe.