Make Bun House Disco’s Pandan Negroni at Home — Plus 4 Asian Twist Variations

Stuck in a cocktail rut? Make Bun House Disco’s pandan negroni at home — and remix it four ways

If you crave bold, restaurant‑level cocktails but worry you don’t have the ingredients, time or skills to make them at home, you’re not alone. The pandan negroni from London’s Bun House Disco is a perfect bridge: it’s deceptively simple, wildly aromatic and deeply adaptable to a home bar. In this guide I’ll show you a step‑by‑step pandan‑infused rice gin recipe with clear sensory notes, plus four inventive, pantry‑friendly variations and pairing suggestions so you can serve something memorable tonight.

“Pandan leaf brings fragrant southern Asian sweetness to a mix of rice gin, white vermouth and green chartreuse.” — inspiration from Bun House Disco

The context: why this cocktail matters in 2026

Since late 2024 and through 2025, menus and home bars have continued leaning into regional ingredients and rice‑based spirits. In early 2026 the trend has matured: bartenders are using ingredients like pandan, yuzu, jasmine and rice gin not as gimmicks but as tools for layering aroma and texture. Home bartenders are also demanding recipes that are adaptable — to smaller supplies, to low‑ABV preferences and to sustainability practices like batch infusions and upcycling citrus. The pandan negroni hits those notes: it’s fragrant, herbaceous and easy to adapt for low alcohol or pantry substitutions.

What you’ll learn here

• How to make pandan‑infused rice gin (and safe, fast alternatives)
• A precise pandan negroni method with sensory tasting cues
• Four variations that use common pantry swaps
• Pairing suggestions for each variation and hosting tips

Core recipe: Pandan Negroni (single serve)

Serves 1. This is the Bun House Disco template adapted for home bartending with practical tips on technique and substitutions.

Ingredients

• Pandan‑infused rice gin: 25 ml (see infusion method below)
• White (dry) vermouth: 15 ml
• Green Chartreuse: 15 ml
• Ice: large cube(s) for stirring
• Garnish: charred pandan leaf or orange twist (optional)

Pandan‑infused rice gin — two methods

There are two reliable ways to infuse pandan into gin depending on time and gear: a quick blender technique (what Linus Leung uses at Bun House Disco) and a gentle cold‑steep for subtler, cleaner results.

Blender blitz (fast, vibrant color and aroma)

1. Take about 10 g of fresh pandan leaf (green part only), roughly chopped.
2. Place pandan and 175 ml rice gin in a blender and blitz for 15–20 seconds.
3. Strain through a fine sieve lined with muslin or a coffee filter into a clean jar. Press gently to extract liquid; do not over‑press or you’ll add vegetal bitterness.
4. Chill briefly and use 25 ml for one drink.

Notes: blender extraction gives an intense green color and vivid aroma. Use within 1–2 weeks refrigerated.

Cold‑steep (gentler, cleaner)

1. Place 10–15 g chopped pandan in 175 ml gin in a sealed jar.
2. Leave in the fridge 12–24 hours, taste after 6–8 hours and strain when the aroma is right.
3. Filter through a fine sieve; chill and use as above.

Notes: cold‑steep controls bitterness and yields a subtler, more elegant pandan perfume.

Method — build the drink

1. Measure 25 ml pandan‑infused rice gin, 15 ml white vermouth and 15 ml green Chartreuse into a mixing glass.
2. Add a large ice cube and stir for 20–30 seconds until properly chilled and slightly diluted.
3. Strain into a chilled tumbler over a single large ice cube or into a rocks glass.
4. Express an orange twist over the drink and discard or garnish with a charred pandan leaf for drama.

Sensory notes — what to expect

The pandan negroni shows a distinctive aromatic top note: green, coconut‑like creaminess with a hint of lime leaf from pandan. On the palate, the rice gin brings a soft rice‑grain silkiness — less juniper drive than a London dry — so the botanical interplay is smoother. White vermouth adds bright, dry nuttiness and floral notes; green Chartreuse brings herbaceous, anise‑like depth and a lingering, slightly bitter finish. Adjust sweetness by choosing a drier or slightly sweeter vermouth.

Practical tweaking tips

• If the pandan is too intense, dilute with another 10–15 ml of uninfused gin.
• Too bitter? Reduce Chartreuse to 10 ml and add 5 ml simple syrup or pandan syrup.
• No pandan? Use 1–3 drops pandan extract (start small) or 5–10 ml pandan syrup; adjust for sweetness.

How to scale and store infused gin

Batching for a party: use 500 ml gin to 30–40 g pandan, blender method or cold‑steep in a large jar. Strain well into a sterilized bottle; label with date. Use within 2–3 weeks refrigerated. If you plan to keep longer, use a cleared gin (no fresh leaf solids) and chill—oxidation will dull the bright green over months.

Four inventive, home‑friendly pandan negroni variations

Below are four riffs that use pantry substitutions and offer pairing suggestions. Each variation keeps the pandan heart but shifts the spirit or balance to suit what you likely have at home.

1. Low‑ABV Pandan Spritz (for daytime entertaining)

Why: Low‑alcohol sipping is a major 2026 trend — more hosts want flavorful but lighter options. This spritz keeps the pandan aroma and Chartreuse herbaceousness but reduces alcohol by volume.

Ingredients

• Pandan‑infused gin: 20 ml
• White vermouth: 20 ml
• Green Chartreuse: 7–10 ml
• Soda water: top to 90–100 ml
• Ice and an orange wheel for garnish

Method

1. Build pandan gin, vermouth and Chartreuse in a tall glass with ice.
2. Top with soda, stir gently, garnish with orange.

Pantry substitution

No Chartreuse? Use 10–15 ml Bénédictine with two dashes of herbal bitters as a stand‑in. Use standard gin + 10–15 ml dry sake if you don’t have rice gin.

Pairing

Perfect with light bites: steamed edamame with flaky salt, shrimp summer rolls or a plate of cucumber and smoked trout. Serve chilled for brunch or garden gatherings.

2. Smoky Pandan Negroni (charred, savory)

Why: Smoky finishes remain fashionable for at‑home cocktail drama. This riff brings a grilled savouriness that plays well with char siu, BBQ prawns or smoky tofu.

Ingredients

• Pandan‑infused gin (or standard gin): 25 ml
• White vermouth: 15 ml
• Green Chartreuse: 10–12 ml
• Lapsang souchong tea infusion or 5–7 ml mezcal: to taste

Method

1. If using tea: infuse a pinch of lapsang souchong in 30 ml hot water for 2 minutes, cool and add 5–7 ml to the mix. If using mezcal, replace 5–7 ml of gin with mezcal.
2. Stir with ice and strain into a rocks glass. Garnish with a charred pandan leaf or grilled orange slice.

Pantry substitution

No lapsang? Use a few drops of liquid smoke very sparingly (start with 1 drop) or a smoked salt rim.

Pairing

Pairs with smoky, fatty dishes: char siu bao, Korean BBQ lettuce wraps, grilled king prawns. The pandan's sweetness balances the smoke, creating a savory‑sweet harmony.

3. Jasmine‑Pandan Negroni (floral and delicate)

Why: Floral notes are trending in 2026 cocktails — jasmine, osmanthus and elderflower add delicate complexity. This version layers floral tea with pandan for a refined aperitif.

Ingredients

• Pandan‑infused gin: 25 ml
• White vermouth: 12–15 ml
• Green Chartreuse: 12–15 ml
• Jasmine tea rinse: brew 15 ml strong jasmine tea, cool

Method

1. Rinse a coupe or rocks glass with the jasmine tea (pour in, swirl, discard) to impart a floral note.
2. Stir the spirits with ice and strain into the rinsed glass. Garnish with a citrus zest or a dried jasmine blossom.

Pantry substitution

Don’t have jasmine? Use a small dash of elderflower liqueur (St‑Germain) but reduce vermouth slightly to balance sweetness.

Pairing

Great with lighter, aromatic dishes: steamed fish with ginger and scallion, chilled tofu with sesame, or delicate dim sum like har gau.

4. Pandan Boulevardier (rum or bourbon swap for dessert vibes)

Why: Swapping the gin for a spirit with body gives the pandan a dessert‑cocktail slant — think pandan custard or kaya toast but boozy. This is ideal for an after‑dinner serve.

Ingredients

• Pandan‑infused dark rum or bourbon: 25 ml (see substitution note)
• Sweet vermouth: 15 ml
• Amaro or Campari: 15 ml (or mix for balance)

Method

1. Stir ingredients with ice for 30 seconds and strain into a rocks glass over a large ice cube.
2. Garnish with a flamed orange peel to lift the caramel notes.

Pantry substitution

No rice gin? Infuse pandan into rum or bourbon using the same quantities. If you only have gin, a splash (10–15 ml) of dark rum added to the gin will emulate the richer texture.

Pairing

Pairs beautifully with sticky rice desserts, pandan chiffon cake, kaya toast or chocolate‑dipped banana fritters for a playful finale.

Practical pantry hacks and substitutions (cheat sheet)

• No rice gin: Use standard gin + 10–15 ml dry sake for rice character, or infuse your gin with a small strip of toasted rice in a jar for 24 hours.
• No pandan leaf: Use pandan paste or pandan extract — start with a few drops of extract or 1/4 tsp paste and adjust. Alternatively, add pandan syrup (reduce other sweeteners).
• No green Chartreuse: Try 10–15 ml Bénédictine + 2 dashes absinthe or a few drops of green herbal bitters to approximate the high‑octane herbal lift; not identical, but workable.
• No white vermouth: Use a dry Lillet or Cocchi Americano for a fruitier lift; reduce or balance with a dash of bitters if needed.

Serving, staging and hosting tips

Small touches elevate a home cocktail dramatically:

• Use a large ice cube — it chills without over‑dilution and looks elegant.
• Stir until the glass is properly chilled and you see translucent edges on the ice — ~20–30 seconds for single serves.
• Char a pandan leaf quickly with a blow torch or over a gas flame to add smoke and showmanship.
• Pre‑batch pandan gin and keep labeled in the fridge for quick pours at a party; keep vermouth chilled to preserve freshness.

Flavor building: balance and adjustments

Making this cocktail at home is about balancing three axes: aroma (pandan), herbaceousness (Chartreuse) and bitterness/dryness (vermouth). When you taste:

• If the pandan fades: increase pandan infusion or add a barspoon of pandan syrup.
• If the drink is too herbal: reduce Chartreuse by 2–5 ml or use a milder herbal liqueur.
• If the drink is too sweet: choose a drier vermouth or cut with 5–10 ml extra gin.

Safety, sourcing and sustainability in 2026

Fresh pandan is increasingly available year‑round via Asian grocers and online markets. For sustainability: save trimmed pandan leaves for compost or infuse the last rinse into a simple syrup so nothing goes to waste. In 2026 many small distillers are producing rice gins and rice‑based spirits — check labels for locally sourced rice and transparent distillation notes if you want to support sustainable producers.

Final tasting notes — how to describe your pandan negroni

When you serve it, guide your guests through three cues:

1. Nose: “Breathe in the pandan — green coconut, vanilla leaf and a hint of citrus.”
2. Midpalate: “Silky rice texture with herbal complexity from Chartreuse.”
3. Finish: “A lingering, pleasantly bitter close with anise and piney notes.”

Wrap up and call to action

The pandan negroni is a brilliant example of how regional ingredients can reframe a classic. It’s approachable for home bartenders, adaptable for pantry limits and perfect for 2026 trends — from low‑ABV entertaining to sustainable batch infusions. Pick a variation that matches your menu tonight, make a small batch of pandan gin, and invite friends to taste. Want more recipes like this? Try infusing jasmine, yuzu or kaffir lime into classic templates — and share your photos.

Try it tonight: Make one pandan negroni, post a photo with #PandanNegroni and tag us — we’ll feature the best at flavours.life. Sign up for our newsletter for more seasonal, Asia‑inspired cocktail recipes and weekly hosting guides tailored for home cooks and hospitality fans.

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