One Punch Man Recipe

Pandan Syrup

Combine 1/2 cup water and 1/2 cup sugar in a small saucepan. Add 3–4 cleaned pandan leaves (knotted). Bring to a gentle simmer and stir until sugar dissolves. Simmer 3 minutes, remove from heat, let steep 15 minutes. Strain out leaves, cool. Measure 0.5 oz for the recipe and refrigerate remaining syrup for up to 2 weeks.

Lightly toast 8 cashews in a dry skillet over medium heat until golden and fragrant, about 3–4 minutes. Let cool. Reserve one cashew for garnish; roughly chop the rest and place them in the shaker to muddle.

Rinse rau ram leaves and pat dry. Remove any thick stems. Set leaves aside for muddling and a couple for garnish.

In a cocktail shaker, add the toasted cashews (roughly chopped) and rau ram leaves. Add the fresh lime juice and pandan syrup. Gently muddle 6 cashew pieces and the rau ram leaves just enough to release oils and aroma — avoid over-muddling the herbs to prevent bitterness.

Add light rum (1 oz), bourbon (1 oz), pineapple juice (2 oz), and 1–2 ice cubes to the shaker. If using, add 0.25 tsp cashew or neutral oil to add silky mouthfeel.

Fill the shaker with ice (enough to chill well) and shake vigorously for 12–15 seconds until well-chilled and slightly frothy from the muddled nuts and juices.

Double-strain the cocktail into an old-fashioned glass over fresh ice (or serve neat in a coupe if preferred). Use a fine mesh strainer to catch cashew solids and herb bits for a smoother texture.

Garnish with a pandan leaf or small pineapple wedge and sprinkle the reserved chopped toasted cashew (about 1 tsp) on top. Optionally slap a rau ram leaf between your palms and tuck it next to the garnish to release aroma.

Serve immediately. Sip and note the interplay of tropical pineapple, pandan sweetness, herbal rau ram brightness, and the warming backbone from rum and bourbon, finished by nutty cashew texture.