A bold Asian twist on the classic Negroni

What happens when Italian cocktail tradition meets the familiar flavors of an Asian kitchen? Bartender Jimmy Yong brings these two worlds together in his Pandan Rice Negroni. Combining Bandoeng’22 Pandan Liqueur, jasmine rice-washed gin, Campari and tropical bitters, he creates a distinctive cocktail inspired by his culinary heritage.

A Negroni inspired by Asian flavors

For Jimmy Yong, pandan and rice are more than ingredients. They are flavors connected to his upbringing. Growing up in an Asian household, Jimmy was surrounded by dishes and drinks featuring pandan, while rice was an essential part of everyday meals. His fascination with the classic Negroni inspired him to bring these familiar flavors into one of the world’s best-known cocktails.

For his Pandan Rice Negroni, Jimmy rice-washes the gin with raw jasmine rice before filtering it. This extra step introduces a subtle rice character that complements the aromatic notes of Bandoeng’22 Pandan Liqueur. The result is a bold, bittersweet creation in which the aromatic warmth of pandan meets the botanical character of gin, the distinctive bitterness of Campari and the subtle influence of jasmine rice.

Pandan Rice Negroni Cocktail Recipe

Ingredients

• 25 ml (0.85 oz) Bandoeng’22 Pandan Liqueur
• 45 ml (1.5 oz) Campari
• 25 ml (0.85 oz) jasmine rice-washed Nàdar Gin
• A few dashes of tropical bitters
• Ice cubes
• Fresh pandan leaf (garnish)

Preparation

1. Prepare the jasmine rice-washed gin in advance by treating the gin with raw jasmine rice, then filtering thoroughly before use.
2. Place a large ice cube in a rocks glass.
3. Add the Bandoeng’22 Pandan Liqueur, Campari, jasmine rice-washed gin and tropical bitters to a mixing glass filled with ice.
4. Stir gently for approximately 12 seconds until chilled.
5. Strain into the prepared glass over the large ice cube.
6. Garnish with a fresh pandan leaf.

Why pandan works in this Negroni

The classic Negroni is celebrated for its balance of bitter, sweet and botanical flavors. Bandoeng’22 Pandan Liqueur introduces another aromatic dimension, with notes reminiscent of vanilla, toasted nuts and delicate floral sweetness.

Combined with jasmine rice-washed gin, it brings an unmistakable Southeast Asian character to the cocktail without losing the bold personality of the original. It’s a creative example of how ingredients rooted in Asian food culture can inspire contemporary mixology.

Meet the bartender: Jimmy Yong

Jimmy Yong developed his passion for cocktails while working in the restaurant industry. With a background in wine and a desire to offer something different from conventional cocktail menus, he began experimenting with ingredients, flavors and unexpected combinations.

His experience as a sommelier helped shape his approach to creating drinks, focusing on how individual flavors interact and complement one another. As the owner and bartender at La Mian Asian Street Food in The Hague, Jimmy became known for imaginative cocktail creations such as the Filipino Fashioned, Shanghai Donkey, Sichuan Sour and Pandan Colada.

His Pandan Rice Negroni reflects that same creative approach: bringing together Asian culinary influences and classic Western cocktail traditions.

Jimmy Yong, owner & bartender at La Mian Asian Street Food. Follow La Mian on Instagram here