The Bandoeng’22 Kombucha Highball
The Bandoeng’22 Kombucha Highball is a refreshing and slightly tangy cocktail that highlights the aromatic flavour of pandan. By combining Bandoeng’22 Pandan Liqueur with sparkling kombucha, this highball creates a light and vibrant drink with subtle tropical notes.
Highball cocktails are known for their simplicity and refreshing character. The herbal sweetness of pandan pairs beautifully with the natural acidity and gentle fizz of kombucha, resulting in a modern cocktail that is both easy to make and surprisingly complex in flavour.
Pandan Kombucha Highball Recipe
Ingredients
-
40 ml (1.35 oz) Bandoeng’22 Pandan Liqueur
-
100 ml (3.5 oz) kombucha
-
Ice cubes
Garnish
-
lemon wedge
-
fresh pandan leaf (optional)
How to Make the Bandoeng’22 Kombucha Highball
-
Fill a highball glass with ice cubes.
-
Pour 40 ml of Bandoeng’22 Pandan Liqueur over the ice.
-
Top with chilled kombucha.
-
Stir gently to combine the flavours.
-
Garnish with a lemon wedge or pandan leaf.
What is a Highball Cocktail?
A highball is a classic cocktail style made by combining a spirit with a larger amount of sparkling mixer such as soda, tonic or ginger beer. Highballs are known for their refreshing and easy-drinking character, making them popular aperitif cocktails around the world.
Why Pandan Works with Kombucha
Kombucha is known for its slightly tart flavour and natural effervescence. When combined with pandan liqueur, the drink gains an aromatic sweetness with subtle notes of vanilla and tropical herbs. The result is a well-balanced cocktail where acidity, sweetness and fragrance come together in a refreshing highball.
Interested in more Pandan Liqueur cocktail recipes?
Discover more pandan highball cocktails like Bandoeng’22 Pandan Highball, Bandoeng’22 Yuzu Highball or Bandoeng’22 Ginger Highball.
Food pairing
The Bandoeng’22 Kombucha Highball pairs beautifully with light Asian dishes and fresh flavours. The gentle acidity of kombucha refreshes the palate, while the aromatic sweetness of pandan complements herbs and spices commonly used in Southeast Asian cuisine.
This cocktail works particularly well with dishes such as:
- gyoza
- dumplings
- fresh spring rolls
- light noodle salads
