Velvet Pandan Negroni
Velvet Pandan Negroni
- 1 1/2 oz pandan-infused Trader Vic’s Dark Rum*
- 3/4 oz coconut-washed red bitter liqueur
- 1 oz sweet vermouth
- Garnish with an expressed orange twist
Developed by: Niel Flores
Start by combining pandan-infused Trader Vic’s Dark Rum, coconut-washed red bitter liqueur, and sweet vermouth in a mixing glass filled with ice. Stir until the drink is very cold and the texture turns silky, then strain it over a large ice cube in a rocks glass. Express an orange twist over the top to release its oils, then drop it in as garnish. The pandan infusion and coconut fat-wash soften the classic Negroni profile, giving the cocktail a smoother mouthfeel and a slow-building, aromatic finish.
Bartender Technique Notes
*Pandan-Infused Rum: Pandan leaves steep in dark rum for 12–24 hours, creating an aromatic, almost vanilla-meets-grassy flavor that softens the edges of the Negroni.
Coconut-Washed Red Bitter Liqueur: Refined coconut oil is melted, stirred into Campari, then frozen so the fat solidifies and is strained off — leaving a silkier, rounder bitter component.
