Pandan Fight Club – Pandan Cocktail Recipe
The Pandan Fight Club is a bold and aromatic pandan liqueur cocktail created by Finnish bartender Elias Raitio. Known for his creative approach to flavour and balance, Elias developed this drink to highlight the distinctive taste of pandan in a modern cocktail.
Made with Bandoeng’22 pandan liqueur, the cocktail combines tropical aroma with fresh citrus and layered complexity. Pandan is often described as the “vanilla of Asia”, bringing warm notes of vanilla, coconut and toasted nuts. In this cocktail it adds both flavour and a striking pandan aroma.
The Pandan Fight Club cocktail shows how pandan liqueur can transform contemporary cocktail recipes with a unique Southeast Asian twist.
Risifrutti
There’s something quietly powerful about flavors that carry memory. For Finnish bartender Elias Raitio, that memory is Risifrutti, a beloved Nordic snack: creamy vanilla rice pudding paired with bright raspberry sauce. A childhood classic, now transformed into a grown-up serve with spice, fruit, depth, and a touch of pandan.
The Pandan Fight Club is bold yet comforting. Familiar yet surprising. A cocktail created behind the bar at Liberty or Death, where Helsinki’s creative cocktail culture meets global inspiration.
Why this cocktail
Elias grew up with Risifrutti, a ready-to-eat cup of rice pudding topped with raspberry sauce, found in lunch boxes, corner shops and fridges across Finland. He wanted to bring that nostalgic flavor into a refined glass: something playful, recognizable, and layered with meaning.
The result: a Nordic-meets-Asian cocktail built on rye whiskey, raspberry cordial, citrus brightness, and the rich, aromatic notes of Bandoeng’22 Pandan Liqueur. It’s comfort and creativity, perfectly balanced.
The Pandan Cocktail Recipe
How to make the Pandan Fight Club. Here’s Elias’ recipe, so you can make it yourself:
Ingredients
10ml (0.3 oz) Bandoeng’22 Pandan Liqueur
30ml (1 oz) Michter’s Rye
20ml (0.6 oz) Raspberry Cordial
15ml (0.5 oz) Lime Faux
Method
Stirred or fully prebatched. Serve chilled.
Raspberry Cordial
1000g H₂O
500g raspberry
80% sugar
0.5% malic acid
0.5% tartaric acid
Add raspberries to boiling water. Let simmer on medium heat for 15–20 minutes.
Strain through cheesecloth. Add sugar and acids to the remaining liquid.
Lime Faux
1L total
67g lime peel
111g sugar
Let sit in the fridge until sugars dissolve.
1000g H₂O
Strain through cheesecloth.
Add:
49g citric acid
24g malic acid
7g tartaric acid
About bartender Elias Raitio (FIN)
Bartender at Liberty or Death, Helsinki
Elias has been bartending for nearly five years. He began his career at Trillby & Chadwick, Finland’s only speakeasy, where he discovered not only technique, but purpose: hospitality is about creating experiences an escape, a feeling, a story.
That realization shaped his craft. Today, Elias brings atmosphere, concept and flavor together, pushing beyond the glass to create moments worth remembering.
About Liberty or Death
Located in the Helsinki Design District, Liberty or Death opened in 2012 and quickly became a benchmark for Finnish cocktail culture. Known for craftsmanship, innovation, and a Brooklyn-inspired mood, the bar continues to influence Helsinki’s evolving drinks scene. More info click here.
Elias Raitio at Liberty or Death, Helsinki. Follow him on Instagram here
Interested in more Pandan drink recipes?
Whether enjoyed in a pandan coffee, a pandan dessert or a delicious cocktail, Bandoeng’22 Pandan Liqueur offers a versatile flavor that bridges Asian tradition and modern hospitality. For more Pandan cocktail recipes click here.
Why bartenders use pandan liqueur in cocktails
Bartenders around the world are increasingly experimenting with pandan liqueur because of its unique flavour and colour. The aromatic pandan leaf adds tropical notes similar to vanilla and coconut, while its natural green colour creates visually striking cocktails.
Bandoeng’22 pandan liqueur was developed specifically to bring these Southeast Asian flavours into modern cocktail culture.
