About this recipe

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Recipe highlight

Why you’ll love it

Creamy coconut, floral pandan, bright lime, and cold rum create a Thai cocktail that feels elegant, tropical, and instantly memorable. 🥥

Ingredients

• Cocktail
• 🥃 60 ml white rum (¼ cup / 2 fl oz)
• 🥥 60 ml coconut milk (¼ cup / 2 fl oz) dairy
• 🌿 30 ml pandan syrup (2 tbsp / 1 fl oz)
• 🍋 20 ml fresh lime juice (1 tbsp + 1 tsp / 0.7 fl oz)
• 🧊 180 g ice cubes (1½ cups / 6.3 oz)
• Optional garnish
• 🌿 1 small pandan leaf, tied
• 🥥 5 g toasted coconut flakes (1 tsp / 0.17 oz)
• 🍋 1 lime wheel

Preparation

• 1 Chill the glass Fill your serving glass with ice water for a few min so the cocktail stays colder longer once poured. 🧊
• 2 Build the shaker Add white rum, coconut milk, pandan syrup, and fresh lime juice to a shaker. 🥃
• 3 Add ice Fill the shaker with ice so the cocktail chills fast and gets the right silky dilution. ❄️
• 4 Shake well Shake for about 12–15 sec until the mixture feels very cold and lightly frothy. 🍸
• 5 Prepare the glass Discard the ice water and fill the chilled glass with fresh ice. 🧊
• 6 Strain the drink Strain the cocktail into the glass so it looks smooth, creamy, and clean. 🥥
• 7 Add garnish Top with a lime wheel, tied pandan leaf, or a pinch of toasted coconut if using. 🌿
• 8 Serve immediately Serve cold while the drink stays silky, bright, and fragrant. 🍽️

Timing details

Nutrition

Estimated values per serving.

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