A second Pandan cocktail of the evening after “Holiday in the Fourth Republic”. This one was not quite as flavourful but still had the nutty-vanilla type vibe to it. Almost tasted more as a dessert cocktail or a drink that would go very well with spicy Indonesian food.

• 22.5ml Gin- Bombay Sapphire
• 22.5ml Pisco
• 15ml Overproof Rum- Plantation OFTD
• 30ml Orgeat
• 15ml Pandan Syrup
• 30ml Lime Juice
• 15ml Orange Juice
• 15ml Coconut Cream
  
  Shake with ice, pour unstrained into a tiki glass, top with more ice.
  Garnish with pineapple fronds ( pictured are Pandan Leaves) & orange slices.
  I didn’t have dry ice, nor a small cauldron.
  
  Recipe from Shaker of Spirits