Pandan Negroni at Home: Recreating Bun House Disco’s Fragrant Twist

Make Bun House Disco’s pandan negroni at home — without the guesswork

Struggling to recreate bar-level cocktails at home? If you love the idea of Bun House Disco’s pandan negroni but worry about how to infuse pandan properly, what to use when rice gin isn’t available, or how to keep the drink balanced and not cloyingly sweet — this is your step-by-step playbook. Tested in a home-kitchen setting in early 2026, this primer gives you practical pandan-infusion techniques, reliable rice-gin substitutes and precise balancing tips so the finished negroni sings.

Why this matters in 2026

Asian ingredients have moved from the edge to the mainstream cocktail canon. In late 2025 and into 2026 bars and home mixologists leaned into pandan, yuzu and Asian spirits, while the DIY cocktail movement — fuelled by premium syrups and compact gear — kept growing. Pandan’s aromatic, grassy-sweet profile pairs beautifully with herbal liqueurs (like green chartreuse) and lighter vermouths, but it’s easy to overdo it. The goal here is to preserve pandan’s fragrance without adding vegetal bitterness, and to deliver a negroni variant that’s balanced, refined and reproducible at home.

At Bun House Disco, pandan leaf brings fragrant southern Asian sweetness to a mix of rice gin, white vermouth and green chartreuse — a bright, late-night riff on a classic. (Adapted from Bun House Disco inspiration.)

The tested pandan negroni recipe (home-friendly)

This is the version we tested to arrive at a reliably balanced, glass-by-glass result. It follows Bun House Disco’s outline but adds technique notes and optional adjustments.

Ingredients (serves 1)

• For pandan-infused gin:
  • 10 g fresh pandan leaf (green part only), roughly chopped
  • 175 ml gin (see rice-gin substitute options below)
• For the cocktail:
  • 25 ml pandan-infused gin
  • 15 ml white (bianco) vermouth
  • 15 ml green chartreuse
  • Large ice cube(s) for stirring
  • Pandan leaf or grapefruit twist to garnish (optional)

Method — pandan infusion (tested best practice)

1. Prep the pandan: Use only the bright green sections. Rinse and pat dry. Chop into a few pieces to increase surface area.
2. Two reliable infusion methods (both tested):
   • Cold maceration (recommended for a cleaner, less vegetal result): Place chopped pandan and gin in a sterilised jar. Seal and rest in a cool, dark place for 12–24 hours. Taste at 6–8 hours; pandan aroma develops early, but leaving it longer intensifies colour and fragrance. Strain through a fine sieve lined with muslin or coffee filter to remove fines. Store in a dark bottle. Colour: gentle green.
   • Controlled blitz (fast, vibrant colour): Roughly chop pandan, add to a blender with gin and pulse for 10–20 seconds. Let sit for 10–30 minutes, then double-strain through muslin and a paper coffee filter. This method gives the brightest colour and most intense aroma but can extract more chlorophyll and vegetal notes — taste as you go and reduce contact time if it tastes grassy.
3. Label and chill: Bottle the pandan gin and label with date. Use within 2 weeks for best aroma; the colour and fragrance fade after 2–3 weeks. Refrigeration slows degradation.

Build the negroni

1. Measure 25 ml pandan gin, 15 ml white vermouth and 15 ml green chartreuse into a mixing glass.
2. Add large ice cubes and stir for 20–30 seconds until properly chilled and lightly diluted (aim for ~20–25% dilution by weight).
3. Strain into a rocks glass over a single large ice cube.
4. Garnish with a pandan leaf or a grapefruit twist to lift aromatics.

Mastering pandan infusion: practical tips from tests

We ran multiple small-batch tests to compare infusion times, methods and strainings. Here’s what worked best.

• Start small, then scale: Test a 50–100 ml batch first so you can calibrate pandan strength without wasting a whole bottle.
• Cold maceration is forgiving: It gives a smoother, rounder flavour with less green bitterness. If you prefer an ultra-bright colour and punchy aroma for photos or showy serves, use the blender method but cut contact time.
• Use muslin + paper filters: Muslin catches leaves and larger fines; a paper coffee filter removes micro-particles that continue to extract and turn the gin vegetal over time.
• Watch extraction time: Fresh pandan extracts quickly. Most of the aroma is captured within 6–12 hours for cold maceration; blender pulls out most within minutes. Taste periodically.
• Temperature matters: Avoid hot infusions—the heat pushes out more chlorophyll and bitter components. If you want a fast method, use a warm (not hot) water bath at 30–35°C for 30–60 minutes (sous-vide style) to gently accelerate without harshness.

Rice gin substitute: how to get that rice note at home

Not everyone can buy a rice-based gin (and availability varies by country). Here are tested, realistic substitutes that keep the drink’s intent without derailing the balance.

Quick substitution strategies

• Use your favourite London dry gin as base and infuse pandan directly into it. The botanicals in a clean London dry complement pandan well and are the simplest swap.
• Blend gin + rice spirit (recommended when you want rice nuance): Mix 20–25 ml London dry gin with 5–10 ml of a neutral rice spirit (shochu or soju). Shochu (mild barley or rice varieties) adds rice sweetness and a lighter mouthfeel; soju gives a neutral, plush texture. This blend reflects the mouthfeel of rice gin without needing a specialised bottle.
• Try a rice gin if you can find one: In 2025–26 several craft distillers launched rice gins and limited-edition Asian-inspired gins. If available, use them — they amplify the pandan theme naturally.
• Non-alcoholic option: Use a quality non-alcoholic gin substitute, pandan syrup (5–7 ml) and a tiny splash of non-alcoholic rice-flavoured spirit or rice milk reduction for mouthfeel. Adjust sweetness carefully.

Why the blend works

Rice spirits lend a softer mid-palate and subtle sweetness — they don’t overpower the botanicals. Blending keeps the juniper and citrus backbone of gin while introducing the rice character that Bun House Disco’s original drink echoes.

Balancing the pandan negroni’s bitter-sweet profile

The pandan negroni trades Campari’s bitter backbone for a herbal, sweeter interplay between white vermouth and green chartreuse — so balance is everything. Here are concrete rules from testing.

Key levers to adjust

• Sweetness — white vermouth and pandan both add sweetness. If your pandan infusion is intensely sweet, reduce vermouth by 1–2 ml or add a 1–2 ml dash of dry vermouth to lift dryness.
• Bitter/Herbal — green chartreuse is assertive. If the drink tilts too herbal, reduce chartreuse to 12 ml and increase vermouth to 18 ml. Conversely, if it needs more edge, add 2–3 drops of aromatic bitters (orange or Angostura) to cut sweetness.
• Acidity — pandan is aromatic but lacks acidity. A single dropper (2–3 ml) of fresh lime or yuzu juice can sharpen the finish if the negroni feels flat.
• Dilution & Temperature — dilute enough when stirring. Proper dilution rounds botanicals and tempers intensity. Aim for 20–30% dilution (20–30 seconds stirring with large ice).

Sample ratio matrix (tested, choose by taste)

• Bright & aromatic (our go-to): 25 ml pandan gin / 15 ml white vermouth / 15 ml green chartreuse
• Less herbal: 25 ml pandan gin / 18 ml white vermouth / 12 ml green chartreuse
• More herbal & bitter: 25 ml pandan gin / 12 ml white vermouth / 18 ml green chartreuse + 2 dashes orange bitters
• Lower ABV, same profile: 18 ml pandan gin / 15 ml white vermouth / 12 ml Chartreuse + 12 ml soda, build in glass

Garnish, glassware and service

Small things elevate the impression of the drink.

• Glass: Rocks glass or short tumbler. For a more elegant serve, use a Nick & Nora (sipped) but keep the dilution in mind.
• Ice: One large clear ice cube limits over-dilution and looks classier. In 2026 many home bartenders invest in silicone large-cube moulds and clarity techniques; it’s worth it here.
• Garnish: A simple pandan leaf folded into the glass adds aroma; a grapefruit twist lifted over the drink brightens the top notes. Avoid citrus that masks pandan’s floral nuance.
• Serving temperature: Well chilled but not too cold — overchilling suppresses aroma.

Food pairing ideas

Pandan’s floral-sweetness and green chartreuse’s herbaceous profile pair well with Southeast Asian snacks and umami-rich dishes.

• Grilled prawns with chilli and lime (the drink cleanses the palate)
• Pork belly bao or char siu (mirrors Bun House Disco’s late-night snacks)
• Light, fragrant desserts: coconut panna cotta or pandan chiffon cake

Troubleshooting: common problems and fixes

• Gin tastes grassy/vegetal: You’ve likely over-extracted chlorophyll. Remedy: dilute the pandan gin 10–20% with clean gin, or reduce pandan contact time next batch. Use a second-stage paper filter to remove micro-fines.
• Drink is too sweet: Reduce white vermouth by 1–3 ml, or add a few drops of dry vermouth. A small dash of citrus helps also.
• Loss of pandan aroma over time: Pandan-infused gin is best used within 7–14 days. Keep in dark bottle, refrigerated.
• Colour fades: Chlorophyll degrades; serve freshly made for the brightest green. Colour doesn't affect flavour much — aroma does.

Advanced strategies for home experimenters (2026 techniques)

If you want to push this further, try these advanced ideas already in use by home bars and cocktail programmes in 2025–26.

• Pandan syrup layering: Make a pandan simple syrup (1:1 sugar:water with pandan steeped 10–15 minutes) and add 2–5 ml to the cocktail to amplify sweetness without longer gin maceration. This also preserves colour and gives control over sugar.
• Fractional blends: Create two pandan gins with different intensities (light and heavy) and blend per glass to dial aroma precisely.
• Sous-vide infusion: Vacuum-seal pandan and gin and bath at 30–35°C for 45 minutes. This gives consistent results across batches with minimal bitter extraction.
• Botanical echo: Add a whisper of galangal or coriander seed in the initial gin infusion for an extra Asian twist — but keep quantities tiny (0.2–0.5 g per 175 ml) so pandan remains the star.

Safety and sourcing notes

Use fresh, edible pandan leaves (Pandanus amaryllifolius) from reliable grocers. If frozen pandan is your only option, thaw and pat dry. Avoid artificial pandan flavouring if you’re chasing subtlety — the natural leaf has depth that imitation doesn’t replicate. In 2026 supply chains are better for Asian produce in many markets, but if you can’t find fresh leaves, a high-quality pandan extract or syrup from a trusted maker is an acceptable backup.

Final tasting notes from our tests

The pandan negroni is less about replicating a classic bitter and more about creating a fragrant, green, late-night riff. When done right, pandan gives a gentle, jasmine-like top note, rice gin provides plush mid-palate sweetness, and green chartreuse delivers a complex herbal counterpoint. The result is playful, balanced and opens a line to numerous negroni variations using Asian ingredients.

Try it — and then make it your own

Start with the recipe above, use the cold maceration for a forgiving first trial, and tweak ratios from the sample matrix depending on whether you prefer herbal intensity or aromatic lift. Keep notes (we recommend a simple tasting sheet) and treat each batch as an experiment. By 2026, home bars are taking a craft-like approach — start small, learn fast, scale once you find the sweet spot.

Actionable takeaways:

• Cold macerate pandan for 12–24 hours for the cleanest aroma.
• If you lack rice gin, blend a London dry gin with 5–10 ml shochu/soju for rice character.
• Balance pandan and vermouth: reduce vermouth if your pandan gin is sweet; add a small dash of acidity if the cocktail feels flat.
• Use muslin + paper filter to avoid vegetal over-extraction and extend shelf life.

Sources & inspiration

This recipe and technique primer is inspired by Bun House Disco’s pandan negroni flavour profile and informed by DIY cocktail trends and small-batch syrup makers who scaled in the 2020s — a movement that continued into 2026 with more home-friendly tools and craft ingredients.

Call to action

Make this pandan negroni tonight: try the cold-maceration method, taste at 6 and 12 hours, and post a photo with your ratio tweaks. Share your best variation with us on social or sign up for our weekly recipe notes to get more tested twists on classics and in-depth how-tos for Asian-ingredient cocktails. Happy mixing — and remember, small experiments lead to signature serves.

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