A Dutch delight with an Asian Twist

Where it all started

Spiced Pandan Liqueur

Our journey started with pandan, one of Southeast Asia’s most distinctive flavors. Bandoeng’22 Spiced Pandan Liqueur combines its warm, aromatic character with Indonesian spices, creating layers of vanilla, toasted nuts and subtle floral notes. Crafted in Schiedam and made for cocktails, highballs, hot drinks and desserts.

More about Pandan Liqueur

Inspired by Rujak

Spiced Tamarind Liqueur

Inspired by Indonesian rujak, Bandoeng’22 Spiced Tamarind Liqueur brings together the rich, tangy character of tamarind with Indonesian arrack, warming spices and a subtle touch of umami. Sweet, sour, spicy and savory come together in a bold liqueur created for contemporary cocktails, highballs and creative serves.

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Cocktails and food

We love food pairing

Indonesian food culture is all about balance, sweet, sour, spicy, savory and aromatic flavors coming together. That same philosophy runs through our liqueurs. From the warm, aromatic character of Spiced Pandan to the sweet-and-sour complexity of Spiced Tamarind, Bandoeng’22 is created not only for the bar, but also with food in mind. Pair our liqueurs and cocktails with dishes, explore them in desserts or discover how unexpected flavor combinations can elevate both the glass and the plate.

Award winning

Distinctive Dutch-Indonesian Liqueurs

The soul of Asia

What is Pandan?

Pandan is a tropical leaf widely used in Southeast Asian cuisine. In countries like Indonesia, Thailand and Malaysia it flavors desserts, cakes, rice dishes and drinks.

The flavor of pandan is unique and instantly recognisable. It combines notes of vanilla, coconut, toasted nuts and floral sweetness. In Asia, pandan is often used in sweet treats made with coconut milk and palm sugar.

Bandoeng’22 captures this nostalgic flavor and brings it to the world of modern cocktails.

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The sweet & sour taste of Asia

What is Tamarind?

Tamarind is a tropical fruit widely used throughout Southeast Asian cuisine. Hidden inside its brown pods is a dark, sticky pulp with an intense sweet and sour character. Its flavor is fruity, tangy and complex, making tamarind a versatile ingredient in drinks, sauces, sweets and savory dishes. In Indonesia, it also plays a role in rujak, the vibrant fruit dish where sweet, sour, spicy and savory flavors come together. Bandoeng’22 takes inspiration from this distinctive flavor combination and brings it into the world of contemporary liqueurs and cocktails.

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Cocktails

The best cocktails to combine
with Asian inspired food

Hot drinks

Delicious hot drinks with a hint of pandan

Desserts

Bandoeng ’22 based desserts
served at top restaurants

The Rempah philosopy

Layers of flavor

In Indonesian cooking, rempah is the art of building flavor with spices and aromatics. It is about balance, depth and allowing different flavors to work together. That philosophy is at the heart of Bandoeng’22. We create liqueurs with layers rather than a single dominant note, rooted in Indonesian flavor culture and crafted for contemporary drinking.

More heritage and flavor

The name

Bandoeng’22

Our name takes us back to Bandung in the 1920s, then written as Bandoeng. Known as the “Paris of Java”, the city brought together Indonesian culture with Art Deco architecture, jazz, hospitality and a cosmopolitan spirit.

That meeting of Indonesia and the Netherlands still inspires Bandoeng’22 today and made Bandoeng’22 the natural name for our brand.

More about Bandung

The name

Bandoeng ’22

Our name takes us back to Bandung in the 1920s, then written as Bandoeng. Known as the “Paris of Java”, the city brought together Indonesian culture with Art Deco architecture, jazz, hospitality and a cosmopolitan spirit.