In the Philippines, pandan, also referred to as screwpine leaves, are typically mixed into steamed rice. It creates a highly aromatic rice and gives the flavorless starch a mild savory taste.
Ingredients
- 1 1/2 ounces light rum
- 1 ounce mango-pandan syrup*
- 1/2 ounce lime juice, freshly squeezed
- 1/2 ounce Jamaican dark rum
- Garnish: dehydrated lime wheel
Directions
Add light rum, mango-pandan syrup and lime juice into a shaker with ice and shake until well-chilled.
Strain into a rocks glass over crushed ice.
Float the Jamaican Dark Rum on top.
Garnish with the dehydrated lime wheel.
*Mango-pandan syrup: Add 1 1/2 cups sugar, 1 1/2 cups water and 3 pandan leaves to a small saucepan. Bring to a simmer and cook on low heat for 10 to 15 minutes. Remove from heat and let cool. Add 2 cups fresh or thawed mango puree. Transfer to an airtight container. Will keep, refrigerated, for up to one week.
