Panda Creamsicle Recipe

Make infusion

Lightly bruise the pandan leaves by folding or rolling them to release aroma. Place 350 ml of white rum in a clean jar or bottle with a tight lid. Add the torn pandan leaves to the rum, seal, and store in a cool, dark place for 24–48 hours. Shake the jar gently once or twice a day to help infusion.

Taste the rum after 24 hours. When it has a pronounced pandan aroma but still tastes fresh (typically 24–48 hours), strain out the leaves through a fine mesh sieve or cheesecloth into a clean bottle. Discard leaves. The pandan-infused rum is ready to use and keeps for several months stored sealed at room temperature or refrigerated.

Prepare shaker

Fill a cocktail shaker about two-thirds full with ice.

Combine ingredients

Add 60 ml pandan-infused white rum, 60 ml Calpico, 15 ml orange liqueur, 10 ml fresh lime juice, and 7.5 ml simple syrup into the shaker.

Shake

Shake vigorously for 10–15 seconds until the shaker is frosty and well-chilled. This both chills and aerates the Calpico for a creamy texture.

Strain and serve

Double-strain (using a Hawthorne and fine mesh if available) into a chilled coupe or rocks glass over fresh ice (or serve up without ice, per preference). If serving on the rocks, use a large ice cube for slower dilution.

Optional Calpico float

For a creamsicle-like creamy top and visual contrast, gently spoon or pour 15 ml Calpico over the back of a spoon onto the surface of the poured cocktail so it floats as a white cap.

Express an orange peel over the drink to release oils, then rub the rim with the peel and drop it into the glass as garnish. Add a pandan leaf or small mint sprig for aroma and presentation. Serve immediately.