A spiced pandan gin cocktail.

Bartender Daryl Lieuw-on (The Rumah) has developed a number of cocktails especially for us. Among other things, his variant on a Gin cocktail with Bobby’s Dry Gin. Bobby liked Dutch Jenever, but missed the familiar native flavours. And that is why he started to provide his jenever with Indonesian spices. This led to Bobby’s Gin. As a homage to all Indonesian spices and flavours.

Ingredients
40ml (1.35 fl oz) Bandoeng’22
40ml (1.35 fl oz) Bobby’s Dry Gin
30ml (1.01 fl oz) lemon juice
15ml (0.5 fl oz) Simple syrup
Garnish with sugar & dried rawit and lemon peel

Method of preparation
Take a champagne coup and put enough ice in it to cool the glass. Pour Bandoeng’22 Pandan Liqueur, Bobby’s Gin and the syrup into a large stirrer glass with plenty of ice. Squeeze a lime and pour 30 ml into the stirrer glass. Stir the drinks well with the help of a bar spoon, so that it is completely cold. Make a mix of a little sugar and Cayenne pepper on a saucer. Remove the ice from the champagne coup and smear the rim with some lime juice. Press the rim of the glass into the sugar/Cayenne mix. Using a strainer, pour the cocktail into the glass. Garnish with a lemon zest.

Foodpairing suggestion

We like to serve Rendang with our Bandoeng’22 Gimlet. This Indonesian beef stew is a popular spicy dish with a thick coconut sauce. Serve it with a bowl of white rice, some slices of cucumber and our Gin Gimlet.  For the recipe of this dish, click here