Pandan Rice Negroni by Jimmy Yong

Asian twist on a classic Italian cocktail

Jimmy has always enjoyed experimenting with different variations of the Negroni. Growing up in an Asian household, he was frequently surrounded by dishes and beverages infused with pandan. With rice being a staple of his daily meals, these familiar flavors inspired him to create a unique twist on the classic cocktail.

The origins of the Negroni trace back to Caffè Casoni in Florence. While there isn’t a definitive historical record, cocktail enthusiasts believe that Count Camillo Negroni crafted the drink by requesting an Americano with gin instead of soda water. Today, the Negroni is among the world’s most popular cocktails, with countless variations inspired by it.

How to make the Pandan Rice Negroni
We ask Jimmy to share his recipe on this delicious variation.

Ingredients
25ml (0.8 oz) Bandoeng 22
45ml (1.5 oz) Campari
25ml (0.8 oz) Jasmine rice infused Nadar Gin
A few dashes of Tropical Bitter

Method of preparation
Chill a tumbler glass with a large ice cube and set this aside. Grab a large mixing glass and start pouring the ingredients; Bandoeng’22, Campari, Gin, Tropical Bitters and good amount of ice cubes. Stir gently for 12 seconds. Throw the melted water out of your tumbler glass and pour the cocktails with a strainer over the big ice cube in the glass. Garnish with a fresh Pandan Leaf. Cheers!

About Jimmy Yong
La Mian Asian Street Food, located on Nobelstraat in The Hague, is a well-known restaurant offering authentic Chinese cuisine. While La Mian is famous for its flavorful noodles, the menu also features bao buns, short ribs, and an array of delicious vegetable dishes. The restaurant’s décor is simple yet inviting, with cozy seating, an exposed brick wall, and a slender tree adding a touch of natural beauty to the space. If you’re in the mood for a handcrafted cocktail with an Asian twist, La Mian is the perfect destination.

Leading the bar is Jimmy Yong, the owner of La Mian. His cocktail creations feature playful names like Filipino Fashioned, Shanghai Donkey, Sichuan Sour, and Pandan Colada (made with Bandoeng’22 Pandan Liqueur), among many others.

When asked about his journey into bartending, Jimmy says, “I can’t pinpoint the exact moment I became a bartender. While working at a Japanese restaurant, I felt the cocktail menu was lacking variety, and I didn’t want to offer the same drinks as everyone else. That’s when I started researching cocktails. My background as a sommelier helped me recognize flavors and learn how to combine them creatively.”