Can a cocktail get even better
Our friend Thomas Feld, bartender in Cologne, Germany, once delighted us with his creation The Pandan Maid. Recently, he came back with something new: The Improved Bandoeng’22 Mule (IBM).
Why this new version?
“I did a bar takeover in August at a traditional German pub,” Thomas explains. “I wanted to give the already tasty Bandoeng’22 Mule an extra layer for the guests. The cocktail was one of the favorite drinks that night.”
How to Make it
Here’s his recipe, so you can mix the IBM yourself.
Ingredients:
30 ml (1 oz) Vodka
30 ml (1 oz) Bandoeng’22 Pandan Liqueur
15 ml (0.5 oz) Fresh lime juice
Spicy Ginger Beer
Homemade Pandan espuma*
Preparation
Fill a glass with ice, add vodka, Bandoeng’22, and lime juice. Top with ginger beer, crown with pandan espuma, and garnish with a sprig of mint.
* Pandan Espuma Recipe
250 ml filtered water
50 ml (1.7 oz) lemon juice
80 ml (2.4 oz) Bandoeng’22
40 ml (1.2 oz) Mojito syrup
1 tbsp ProEspuma Cold
Blend with an immersion blender, pour into an iSi Gourmet Whip, charge with one cream capsule, and chill for at least 30 minutes before serving.
Meet Thomas Feld
Passion, People & Pandan
Thomas Feld, a bartender whose journey from chemistry labs to cocktail shakers proves that passion can take you down unexpected paths.
From Chemistry to Cocktails
Thomas started his career in chemistry, but curiosity for flavors soon led him behind the bar. What began as a side job quickly grew into a calling: creating drinks that connect people, cultures, and moments.
The Art of Hospitality
For Thomas, bartending is about more than mixing drinks. “A good bartender stays calm, leads with empathy, and inspires with passion,” he says. Knowledge and technique matter, but hospitality makes the difference.
A Memorable Encounter with Bandoeng’22
One evening left a lasting impression. A Dutch family visited the bar, and the mother revealed her Indonesian roots. Knowing pandan’s special place in Indonesia, Thomas offered her a cocktail with Bandoeng’22 Pandan Liqueur. Her smile said it all. She ordered the same drink two more times, each moment becoming her little escape. For Thomas, it was a reminder: sometimes a cocktail is more than a drink, it’s an experience.
Beyond the Bar
Outside work, Thomas enjoys series with his wife, walking their dog, and reading. His favorite indulgences? Old Fashioneds, Sazeracs, sushi, tacos, artisanal bread and the occasional Mettbrötchen. His favorite country is Ireland, for its people and landscapes.
Thomas’s story shows why bartending is more than a profession, it’s about creating moments that last. And sometimes, a touch of pandan makes them unforgettable.
