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.
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:
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.
Strain & Bottle: Thoroughly strain the infusion through a coffee filter and store in a suitable bottle.
Traditional vs. Sous Vide:Â 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:
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.
Primary Filtration: Filter the mixture through a superbag or cheesecloth to remove larger curds.
Refinement Filtration: For optimal clarity, re-strain the mixture through the same superbag with the curds from the initial straining.
The Chemical Basis:Â Â 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:
Measure & Chill: Portion out 75ml of the clarified Pandan Hopper mixture. Stir with ice briefly to chill.
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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