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Writer's pictureAndreas Sanidiotis

Unlocking the Pandan Hopper: Flavor Infusion and Milk Punch Techniques

The Pandan Hopper showcases how innovative mixologists blend classic cocktail structures with unique flavor profiles and advanced techniques. This cocktail reimagines the iconic Grasshopper with Southeast Asian pandan, a touch of exotic fruitiness, and the transformative power of milk clarification for a silky, sophisticated drink.


Understanding Pandan

Pandan (Pandanus amaryllifolius) is a tropical plant common in Southeast Asian cuisine. Its long, fragrant leaves impart a subtly sweet, vanilla-like flavor with hints of coconut and floral notes. In cocktails, pandan offers a captivating aromatic complexity.


A clarified milk punch cocktail

Constructing the Pandan Infusion

A tailored infusion forms the base of the Pandan Hopper, imbuing traditional Grasshopper ingredients with new dimensions. Here's the breakdown:


Ingredients:

  • 300ml Crème de Menthe Verte

  • 300ml Creme de Cacao Blanc

  • 300ml Smith and Cross Rum

  • 2 Pandan leaves, cut into pieces

  • 2ml Sosa Passionfruit Essence

Method:

  1. Sous Vide Infusion: Combine ingredients in a vacuum bag. Seal and cook sous vide at 60 degrees Celsius (140 degrees Fahrenheit) for 4 hours. This controlled heat ensures optimal flavor extraction and consistency.

  2. Strain & Bottle: Thoroughly strain the infusion through a coffee filter and store in a suitable bottle.

Traditional vs. Sous Vide: While a longer room temperature infusion is possible, sous vide offers increased extraction efficiency and a more pronounced flavor profile.


The Science of Milk Punch Clarification

Milk punches date back to the 17th century. The Pandan Hopper employs this technique to achieve a creamy texture and crystal-clear appearance. For more on this technique follow our previous article here.


Ingredients:

  • 900ml Pandan Hopper Infusion

  • 225ml Lemon Juice

  • 150ml Coconut Milk

  • 150ml Coconut Cream

Method:

  1. Initiating Curdling: Combine the lemon juice and Pandan Hopper infusion. Introduce this mixture to the coconut milk and cream, stirring gently. Refrigerate overnight to allow full interaction.

  2. Primary Filtration: Filter the mixture through a superbag or cheesecloth to remove larger curds.

  3. Refinement Filtration: For optimal clarity, re-strain the mixture through the same superbag with the curds from the initial straining.

The Chemical Basis:  The acidity of the lemon juice reacts with milk proteins, creating curds that trap impurities, tannins, and pigments responsible for cloudiness and potential harshness.


Assembling the Pandan Hopper

Instructions:

  1. Measure & Chill: Portion out 75ml of the clarified Pandan Hopper mixture. Stir with ice briefly to chill.

  2. Top with Sparkle: Strain the chilled cocktail into a champagne flute and top with your chosen sparkling wine (Champagne, Cava, etc.).

The Flavor Experience

The Pandan Hopper presents a nuanced flavor journey. The core chocolate-mint notes of a Grasshopper gain tropical complexity from the pandan, complemented by a hint of passionfruit. Coconut enhances the creaminess, while Smith & Cross rum adds depth and warmth. The milk clarification ensures a silky texture, and the sparkling topper provides a vibrant finish.

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