The Bandoeng’22 Pandan Coconut Mule
The Bandoeng’22 Pandan Coconut Mule is a tropical twist on the famous Moscow Mule cocktail. Instead of vodka, this version combines the aromatic sweetness of pandan liqueur with rich coconut rum and spicy ginger beer.
The result is a refreshing cocktail with bright lime acidity, tropical coconut notes and the fragrant aroma of pandan — often described as the “vanilla of Asia.” The drink is light, spicy and perfect for warm days or for pairing with Southeast Asian cuisine.
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.
Pandan Coconut Mule Cocktail Recipe
Ingredients
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40 ml (1.35 oz) Bandoeng’22 Pandan Liqueur
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35 ml (1.2 oz) coconut rum
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juice of half a lime
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ginger beer
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crushed ice
Garnish
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lime wedge
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fresh mint
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pandan leaf
Preparation
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Fill a tall glass with crushed ice.
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Add the Bandoeng’22 Pandan Liqueur and coconut rum.
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Squeeze in the juice of half a lime.
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Top with chilled ginger beer.
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Stir gently and garnish with mint, lime and a pandan leaf.
Why pandan and coconut work so well together
Pandan and coconut are classic flavour partners in Southeast Asian cuisine. Coconut adds richness and creaminess, while pandan contributes a fragrant, slightly vanilla-like aroma. Combined with the spicy freshness of ginger beer, this tropical mule becomes a perfectly balanced cocktail with sweet, spicy and citrus notes.
Interested in more Pandan Liqueur cocktail recipes?
Discover more of our favorite pandan cocktails we call the Bandoeng’22 Pandan Liqueur Perfect Serves; Pandan Spritz, Pandan Sour, Pandan Negroni or Pandan Gimlet
Food pairing
The Bandoeng’22 Pandan Coconut Mule pairs beautifully with Indonesian and Southeast Asian dishes such as:
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satay with peanut sauce
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spicy fried rice
The spicy ginger beer and fresh lime cut through rich and spicy dishes, while the pandan and coconut flavours complement the aromatic herbs used in Asian cuisine.
