Pump & Grind Recipe

Combine and simmer

In a small saucepan combine 1/4 cup water and 1/4 cup granulated sugar. Add 2 pandan leaves (torn/blanched once to release aroma). Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves.

Lower heat and simmer for 3 minutes to infuse. Remove from heat and allow to steep for 15–20 minutes for stronger pandan flavor.

Discard or finely chop leaves and strain the syrup into a clean container. Cool to room temperature. Yields about 4 fl oz; use 1/2 oz per cocktail. Refrigerate up to 10 days.

Chill glass

If serving up, chill a coupe or Nick & Nora glass in the freezer for a few minutes; if serving on the rocks, select a short rocks glass and fill with fresh large ice.

Rim (optional)

If you want a toasted coconut accent, wet the glass rim lightly with a lime wedge and dip rim into a shallow plate with toasted coconut flakes. Set aside.

Build and shake

In a cocktail shaker, add 6 ice cubes, 1.5 oz El Tequileño Reposado, 0.75 oz Cocchi di Torino, 0.75 oz Campari, 1 oz coconut water, 0.5 oz pandan simple syrup, and 0.25 oz fresh lime juice. Cap the shaker and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain

Double-strain the mixture into your chilled coupe or over fresh large ice in a rocks glass using a Hawthorne strainer and a fine mesh strainer to remove tiny ice shards and any pandan particles.

Garnish

Express a lime twist over the surface and drop it into the drink or float a thin lime wheel. Optionally, lay a small sliver of blanched pandan leaf across the top for aroma.

Serve immediately and enjoy. The pandan adds a floral-green aroma that pairs with the coconut water and the classic Negroni bitter-sweetness, while the reposado tequila gives warm, agave-wood notes.