An aromatic, herbaceous and cooling drink
For our ‘Emerald Green’ cocktail and food pairing event at rooftop bar LuminAir, Amsterdam we asked Julian Bayuni, bar manager at Vesper Bar, Amsterdam to create Bandoeng ‘22 pandan liqueur cocktails to pair with a selection of Indonesian bites provided by restaurant Bowery, Amsterdam. Julian explains his inspiration and process behind his pairing for the steamed bao bun filled with rendang and softshell crab.
Why this cocktail
“Rendang is arguably one of the most aromatic, deep-flavoured and complex curries in the world. To create a cocktail pairing to complement the mighty rempah of this dish, my approach was to highlight and contrast the aromatics of the citrus forward herbs such as lemongrass & makrut lime leaf and the nutty, warming spice profile which give rendang its depth.” Julian explains.
“The silky-smooth texture and cooling quality of coconut also plays a key role in the pairing by taming the heat and allowing the flavours to slowly dance on the tongue.
Completed with a garnish of kerisik (toasted coconut), this aromatic and textural ingredient is an essential ingredient found in the traditional rendang recipe.”
How to make the Cool as a Coconut
Here’s Julians recipe, so you can make the cocktail yourself.
Ingredients
30ml (1 oz) Bandoeng 22
20ml (0.70 oz) Burning Monk herbal liqueur
20ml (0.70 oz) Groovy lime leaf liqueur
30ml (1 oz) Coconut milk
10ml (0.3 oz) Union Coconut rum
1ml (0.03 oz) Dr Yannis Magical Foamer
1ml (0.03 oz) Angostura cacao bitters
Garnish: Toasted coconut
Glass: Pony glass or Nick & Nora
Preparation
To create the ultimate silky mouth feel required, use a stick blender to aerate the drink before shaking with ice. This allows the cocktail to keep its smooth textural integrity throughout.
About Julian Bayuni (NL)
Culture through taste, scent and cocktails
With more than 25 years in hospitality, Julian Bayuni has shaped a career that beautifully blends food, drink, and storytelling. From immersive dining to award-winning food experiences and innovative cocktails, Julian brings people together through flavour and culture.
From London to Amsterdam
He was one of the pioneers of London’s early pop-up dining scene and received the Young British Foodie ‘Best Food Experience’ Award in 2012. Since then, his creative fingerprint can be found across some of London and Amsterdam’s most respected venues and brands including Ceviche, Salmuera, C, Chez Nina, Box Sociaal, Bombay Sapphire, Bacardí, Patrón, Monkey Shoulder, and Martin Miller’s, among others.
Julian also played a key role as community manager and food strategist for The Food Line Up, and for the past eight years he has been operational manager at Amsterdam’s acclaimed Vesper Bar, a cornerstone of the city’s cocktail scene.
The Connector
At heart, Julian is a connector, a creative force who celebrates culture through taste, scent, and shared experience. His work bridges (Indonesian) heritage and modern craftsmanship, embracing the layered stories that give food and drink their deeper meaning.
Looking Ahead
As Julian looks to the next chapter at Vesper Bar, he’s planning to introduce more food pairings with Vesper’s signature cocktails, and to expand his tailor-made, ready-to-drink cocktail service for restaurants and bars, extending the Vesper experience beyond the bar, and into new spaces where creativity and connection continue to thrive.
