Bun House Disco’s pandan negroni recipe inspired by 1980s Hong Kong

Bun House Disco in Shoreditch, east London, offers a pandan negroni recipe that nods to the vibrancy of late-night 1980s Hong Kong and draws on Chinese and Asian ingredients.

The bar says its cocktail list references the classics while featuring Chinese and Asian ingredients and spices. The recipe serves one. For the pandan gin it lists a 10g piece of fresh pandan leaf (green part only) and 175ml rice gin.

To make the infused gin, the pandan is roughly chopped, blitzed with the gin in a blender, then strained through a fine sieve, ideally one lined with muslin, producing a vibrant dark green-coloured gin. The drink is made with 25ml pandan-infused rice gin, 15ml white vermouth and 15ml green chartreuse; measure into a tumbler filled with ice, stir and serve.

The recipe and method are credited to Linus Leung, Bun House Disco, London E2.

Key Topics

Culture, Bun House Disco, Shoreditch, Hong Kong, Linus Leung, Pandan