Pandan Collins Recipe

Rinse pandan leaves and lightly bruise them with the back of a knife to release aroma. Trim and tie the lemongrass stalk or lightly crush it to expose flavor.

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add pandan leaves and the crushed/tied lemongrass.

Bring mixture to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 6–8 minutes to infuse pandan and lemongrass.

Remove from heat, let steep for 15–20 minutes for stronger aroma, then strain through a fine mesh sieve into a clean container. Discard solids. Cool to room temperature, then refrigerate. Yield: about 1 cup (240 ml).

Prepare Cucumber and Mint

Thinly slice cucumber. Reserve a few thin slices or ribbons for garnish. In a mixing glass or cocktail shaker, add the cucumber slices (about 1/2 cup) and 8 fresh mint leaves.

Muddle the cucumber and mint gently to release juices and aromatics — press about 6–8 times with a muddler or the back of a spoon. Avoid shredding the mint; you want aroma, not bitterness.

Add 180 ml gin, 90 ml fresh lime juice, and 60 ml pandan simple syrup to the muddled cucumber and mint. Fill the shaker with ice (about 3 cups) and shake vigorously for 10–12 seconds to chill and lightly dilute.

Fill six Collins glasses (or tall highball glasses) with ice (about 1 cup ice per glass). Divide the shaken mixture evenly among the glasses (about 45 ml gin mixture per glass).

Top each glass with approximately 80–85 ml soda water (club soda) to give a gentle fizz. Stir once gently with a bar spoon to integrate.

Garnish each glass with a lime wheel or wedge, a cucumber ribbon or slice, and a mint sprig. Optionally slap the mint sprig between hands once to release oils before placing on the drink.

Serve immediately with a straw or stirring stick.