Pandan Daiquiri

• 2 ozpineapple rum (such as Stiggins’ Fancy)
• 1 1/4 ozpandan syrup
• 3/4 ozfresh lime juice

Preparation

1. 1.

   Shake all of the ingredients with ice, then double strain into a chilled glass, and garnish. Pandan SyrupWash 4 leaves of fresh or frozen pandan, cut the leaves into pieces, and add to a blender along with 1/2 cup of water (or enough so the mixture will fully combine in the blender). Blend at high speed until fully integrated, then strain through cheesecloth. Weigh the liquid and add 80 percent of the liquid’s weight in granulated sugar, then blend again until the sugar is fully dissolved. Keeps refrigerated for up to 2 weeks. If a more vibrant color is desired, add a few drops of pandan extract.