Buko Pandan Daiquiri

Buko Pandan Daiquiri
Glassware: Nick & Nora (no ice)
Garnish:Pandan leaf circle & aromatised calamansi zest

• 40 ml Ron Santiago de Cuba Extra Añejo 11 Year Old
• 10 ml Coconut oil washed Mirabelle eau de vie
• 30 ml Pandan leaf, coconut & rice cordial

Method: Add the ingredients into a shaker with ice, shake and fine strain.

Inspiration:
Manilla & Filipino cuisine, particularly the buko pandan cake. A drink that is a love letter to the Philipines, a country with a rich rum culture & fascinating culinary history. Pjay, the longest standing bartender & only remaining member of the opening team of Sexy Fish is Filipino, and an individual that I've come to value both greatly as a friend and as a mentor. An absolute institution of central London hospitality, who knows every single regular that comes into the iconic and world-renowned venue.