I'd love to see more Viet-y cocktails using pandan. I have a recipe for one using tangerine juice, umeshu, pandan extract, and another key ingredient that I'm forgetting. It's low ABV and I tasted it first at Sauvage Coquetels in Lyon, France. The owner (Pierrick) changes the menu seasonally and always has really inventive (but not gimmicky) mixes. It's a low-ABV bar mostly. I'm normally not a fruity/sweet cocktail drinker, but his was fabulous.