Coconut and pandan—a delightful combination

The Moscow Mule has been a cocktail classic for years, made with vodka and spicy ginger beer. But if you want to give it a summery, Asian twist, this recipe is exactly what you’re looking for.

The star of this twist is pandan—the new flavor trend. Think of it as an Asian version of vanilla, with a floral, sweet aroma and a striking emerald-green hue. In countries like Indonesia, pandan has been used for generations in the most delicious dishes and drinks. Bandoeng ’22 has captured this flavor in a luscious pandan liqueur.

In our tropical mule, we combine this liqueur with Union Coconut rum, where you can taste the flavor of roasted coconut. Together with lime juice, ginger beer, and a hint of mint, you get a cocktail that’s perfect for warm days and Asian cuisine.

Ingredients
40 ml Bandoeng ’22 Pandan Liqueur
35 ml Union Coconut Rum
Ginger beer
Juice of half a lime
Lime wedges
Sprigs of mint
Pandan leaf (available at Asian grocery stores)
Crushed ice

Preparation
Fill a tall glass generously with crushed ice. Add the pandan liqueur, coconut rum, and lime juice. Top up with ginger beer. Garnish with a lime wedge, a sprig of mint, and a pandan leaf for both looks and extra aromatic flair.

Food Pairing Tip
What to eat with it? Better yet: what to drink with your meal! This tropical mule tastes amazing alongside a plate of authentic nasi goreng—spicy, savory, and perfectly balanced with the fresh pandan, coconut, and ginger notes of your cocktail. A summery combo guaranteed to make you smile! For recipe of this dish, click here