The Pandan Maid by Thomas Feld

From masterclass to childhood memories

A few years ago, we hosted our first Bandoeng’22 masterclass in Cologne, Germany, where we met bartender Thomas Feld. As part of the masterclass, we held a small competition among the attending bartenders, challenging them to create a new Bandoeng’22 cocktail to pair with an Asian dish served at the venue. Thomas teamed up with Nuri Jubelius from Dortmund’s Bar Luups, and together, they crafted a Bandoeng’22 cocktail they named The Pandan Maid.

How to Make The Pandan Maid
Their creation is a riff on the Irish Maid cocktail and is one of his favorite drinks. A cocktail that can evoke cherished memories is worth making at home. Use the following ingredients and follow the preparation steps to recreate it.

Ingredients
60 ml (2 oz) Tullamore Dew Irish Whiskey
30 ml (1 oz) Bandoeng 22
22,5 ml (0.7 oz) Lemon Juice
10ml (0.33 oz) Simple Syrup
Cucumber

Method of preparation
Muddle the cucumber with the lemon juice, add everything else and shake on ice, double strain into an old-fashioned glass on fresh ice.

About Thomas Feld
Thomas is a bartender at Motel One Köln Waidmarkt in Germany. The motel is situated close to the historic part of the city, near the chocolate museum and shopping center. Thomas runs the bar alongside his colleagues. When asked why he became a bartender, Thomas shared a memorable experience: “At my previous bar, I had a few bottles of Bandoeng on hand. One evening, I was serving a Dutch family, and the mother, who had Asian roots, was intrigued when I told her about Bandoeng and the Pandan Maid cocktail. She ordered it, and later ordered another, telling me that the flavor reminded her of her childhood as she was of Indonesian heritage. While her family played nearby, she sat in a cozy chair, enjoying the Pandan Maid with a smile, lost in old memories. Moments like that are why I love bartending.”