The Paris from Java – Pandan Highball Cocktail
The Bandoeng’22 Pandan Highball is one of the easiest and most refreshing pandan cocktails you can make. This simple highball combines the aromatic flavour of pandan liqueur with the crisp bitterness of bitter lemon.
Inspired by the nickname of Bandung “The Paris of Java” this cocktail captures the tropical elegance of Southeast Asian flavours in a light and sparkling drink. The herbal sweetness of pandan blends beautifully with citrus and quinine, making it a perfect aperitif or a refreshing cocktail to pair with Asian dishes.
The Pandan Bitter Lemon Highball Cocktail Recipe
Ingredients
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40 ml (1.35 oz) Bandoeng’22 Pandan Liqueur
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150 ml (5 oz) Bitter Lemon
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Ice cubes
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Lemon wedge
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Fresh pandan leaf (optional garnish)
Preparation
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Fill a large highball glass with ice cubes.
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Pour 40 ml of Bandoeng’22 Pandan Liqueur over the ice.
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Top with chilled bitter lemon.
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Stir gently to combine the flavours.
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Garnish with a lemon wedge and a fresh pandan leaf.
Why this pandan cocktail works
Highball cocktails are known for their refreshing character and simplicity. By combining Bandoeng’22 Pandan Liqueur with bitter lemon, this cocktail balances sweetness, citrus and herbal notes. The natural aroma of pandan, often used in Southeast Asian desserts and drinks, adds a unique tropical character that makes this drink stand out from classic highballs.
Interested in more Pandan Liqueur cocktail recipes?
Discover more of our favorite pandan cocktails we call the Bandoeng’22 Pandan Liqueur Perfect Serves; Pandan Spritz, Pandan Sour, Pandan Coconut Mule or Pandan Gimlet
Food pairing
The Bandoeng’22 Pandan Highball pairs beautifully with Asian appetizers such as:
- crispy lumpia or spring rolls
- chicken satay with peanut sauce
- shrimp tempura or vegetable tempura
- sushi and sashimi
- Indonesian street snacks such as lemper or risoles
The cocktail’s citrus bitterness refreshes the palate after fried dishes, while pandan’s aromatic sweetness enhances spices, coconut and peanut flavours often used in Asian cuisine. Pandan itself is frequently described as having a vanilla-like aroma with coconut and floral notes, which makes it particularly versatile in food pairings.
