Pandan-Infused Rum
Infusions
Technique from Native, Singapore and BKK Social Club, Bangkok. Pandan is the 'vanilla of Southeast Asia.'
Ingredients
- White Rum750 ml
- Fresh Pandan Leaves10 each
Method
- 1.Rinse pandan leaves and tie each into a tight knot to release aroma.
- 2.Combine with rum in a sealed jar.
- 3.Infuse at room temperature for 48-72 hours.
- 4.Fine strain through cheesecloth.
- 5.Bottle and refrigerate.
Notes
- Vibrant green with nutty, grassy-vanilla aroma.
- Use in daiquiris, piña coladas, and coconut cocktails.
- Fresh leaves only — frozen works in a pinch.
Batch scaling
Common batch sizes for the Pandan-Infused Rum. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| White Rum | 750 ml | 1500 ml | 3000 ml | 6000 ml | 12000 ml |
| Fresh Pandan Leaves | 10 each | 20 each | 40 each | 80 each | 160 each |
Scale to any batch size — instantly
Open the calculator to scale the Pandan-Infused Rum by servings, bottle fill, or container volume. Unit conversion built in.
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