Pandan Negroni at Home: The Bun House Disco Recipe and Easier 10‑Minute Version

Make a show-stopping pandan negroni at home — even on a weeknight

Short on time after work but craving a cocktail that feels like a mini celebration? You don’t need a full bar or hours of infusion to get the Bun House Disco pandan negroni experience. Below you’ll find the original recipe from Bun House Disco (the full, lush pandan-infused rice gin version) plus a 10-minute pantry-friendly shortcut using a quick homemade pandan syrup so you can shake or stir a fragrant, green-hued negroni in under 10 minutes.

Why the pandan negroni matters in 2026

In late 2025 and into 2026, cocktail trends continued to embrace cross-cultural ingredients and sustainability. Asian flavors like pandan have moved from specialist bars into mainstream home-bar repertoires. At the same time, home bartending has become more practical — people want high-quality drinks without complicated mise en place. That’s why this pandan negroni is timely: it blends a classic bitter-sweet template with a distinctly Southeast Asian aromatic, and you can make it two ways depending on the time you have.

“Use the negroni’s simple structure as a stage for an unexpected flavor — pandan brightens and smooths the profile without hiding the spirit bones.”

The original Bun House Disco pandan negroni (the full method)

Linus Leung of Bun House Disco layers rice gin, white vermouth and green Chartreuse with pandan-infused gin to create a negroni that’s herbal, floral and vibrantly green. This is the version to try when you have time to infuse and want the most authentic restaurant-style result.

Ingredients (serves 1)

• For the pandan-infused gin: 175 ml rice gin, 10 g fresh pandan leaf (green part only)
• 25 ml pandan-infused rice gin
• 15 ml white (bianco) vermouth
• 15 ml green Chartreuse
• Ice
• Garnish: small pandan leaf or thin citrus twist (optional)

Method — make the pandan gin (restaurant style)

1. Rinse and pat dry the pandan leaf, discard any brown edges, and roughly chop the green sections.
2. Place the 10 g pandan and 175 ml rice gin in a blender and blitz for 20–30 seconds. The goal is to rupture the leaf cells to release color and aroma — don’t overheat the gin. Keep the blender pulses short.
3. Immediately strain through a fine sieve lined with muslin or a coffee filter. If you want the deepest color and aroma, press gently on the solids but avoid forcing plant particulates through.
4. Measure 25 ml of the pandan-infused gin for the cocktail. Store any leftover infused gin in a sealed bottle in the fridge for up to 3 days; colour and vivid aroma will fade after that.

Assemble the cocktail

1. In a mixing glass, combine 25 ml pandan-infused gin, 15 ml white vermouth and 15 ml green Chartreuse.
2. Add plenty of ice and stir for 20–30 seconds until chilled and slightly diluted.
3. Strain into a chilled tumbler over a single large ice cube or serve up if you prefer.
4. Garnish with a small pandan leaf or a lemon twist to lift the herbal notes.

Tasting notes & balance

This version leans fragrant and herbal—pandan adds sweet, grassy, vanilla-like aromatics that soften the juniper and let the floral herbaceousness of green Chartreuse sing. Because you’re using white vermouth rather than sweet red vermouth, the drink keeps a lighter, fresher profile; the Chartreuse provides layered bitterness and complexity rather than straightforward sugar.

The 10-minute pantry-friendly pandan negroni (quick weeknight version)

If you want that pandan lift on a busy weeknight, this is the workhorse recipe: a quick pandan simple syrup (makes enough to keep in the fridge for several cocktails) plus commonly stocked spirits. The trick: the syrup gives you the pandan aroma and color in minutes, and the syrup’s sweetness helps balance green Chartreuse’s intensity so you can keep the drink balanced with the same ratios.

Ingredients (serves 1, ready in 10 minutes)

• 30 ml gin (rice gin preferred; substitute a light, citrus-forward London dry)
• 15 ml white vermouth
• 10–15 ml green Chartreuse (start with 10 ml and adjust to taste)
• 10–15 ml pandan simple syrup (see quick recipe below)
• Ice
• Garnish: pandan leaf or citrus twist (optional)

Quick pandan syrup (5–8 minutes)

This syrup is the foundation for the 10-minute cocktail. Make a small batch and keep it chilled for the week.

1. Combine 100 g (1/2 cup) granulated sugar and 100 ml water in a small saucepan.
2. Add 2–3 cleaned pandan leaves (about 10–15 g), tied in a loose knot — or slice them and bruise lightly if you prefer more color fast.
3. Bring to a low simmer for 3–4 minutes, stirring until sugar dissolves and leaves release fragrance. Don’t boil vigorously; you just want infusion.
4. Remove from heat, let sit 5 minutes off the heat for extra extraction, then strain through a fine sieve. Cool quickly in the fridge.
5. Store in a sealed jar in the refrigerator for up to 10 days. (For longer storage, increase sugar to make a richer syrup or freeze in ice cube trays.)

Make the 10-minute pandan negroni

1. In a mixing glass, combine gin, white vermouth, green Chartreuse and pandan syrup.
2. Add ice and stir 15–20 seconds until well chilled; the syrup will integrate and tint the mix.
3. Strain into a rocks glass over fresh ice. Garnish and serve.

Why the shortcut works (and how to dial the balance)

The original pandan gin produces the most pronounced pandan aroma, but a syrup does three helpful things for weeknighters: it adds instant pandan aroma and color, contributes sweetness so you’re not relying on sweet vermouth, and keeps mixing time short. Start with 10–15 ml pandan syrup and taste—adjust up if you want more pandan and sweetness, or reduce vermouth slightly to lower the sugar.

Substitutions & variations

Not every home bar has rice gin or Chartreuse. Here are swap-friendly options with notes on flavor impact:

• Rice gin: If you can find a rice-based gin, use it for authenticity — it tends to be softer and rounder. Otherwise a lighter London dry or citrus-forward gin will work.
• Green Chartreuse: Unique for its herbal complexity. If unavailable, try a smaller measure of Bénédictine or a gentian-based amaro plus a touch of herbal liqueur (increase experimentation). Start lighter — Chartreuse is very potent.
• White vermouth: Bianco or blanc vermouth keeps the drink bright. Lillet Blanc is a softer alternative but is less herbaceous — reduce pandan syrup slightly if Lillet is used.
• Lower-ABV option: Replace some (not all) gin with white vermouth and reduce Chartreuse to 5–7 ml. Increase pandan syrup slightly to keep aromatics.
• Smokier twist: 5–10 ml mezcal in place of part of the gin adds surprising depth.

Batching and make-ahead strategies

Entertaining or prepping for the week? Batch the pandan syrup and a pre-mixed negroni base so assembly takes seconds.

• Batch pandan syrup: Multiply the quick syrup recipe to make 250–500 ml; store cold.
• Batch cocktail (3–6 servings): Mix gin, vermouth and Chartreuse at final ratios and store in the fridge in a sealed bottle. Add pandan syrup and ice when serving to adjust freshness.
• Large-batch rule: Add pandan syrup just before serving to preserve aromatics.

Pro tips and troubleshooting

• Color fade: Pandan’s green color fades over a few days. For the brightest hue, blend and strain right before serving or use freshly made syrup.
• Too sweet: Reduce pandan syrup or use drier vermouth. Increase stirring time to add dilution if the drink feels cloying.
• Overpowering Chartreuse: Use 10 ml to start and taste; Chartreuse is complex and can obscure pandan if used too liberally.
• Fresh pandan vs. extract: Fresh pandan leaf gives the best aroma. If you only have pandan extract, use very sparingly—extracts are concentrated and can be synthetic-tasting.
• Ice matters: Use large, clear ice for a slow melt and cleaner dilution — that keeps the herbal notes balanced through the sip.

Home-bar shopping list (weeknight essentials)

Keep these on hand to make the pandan negroni and many other approachable cocktails:

• Gin (rice gin if you can; otherwise a good-quality London dry)
• White / Bianco vermouth
• Green Chartreuse (or Bénédictine as a backup)
• Granulated sugar (for syrup)
• Fresh pandan leaves (frozen leaves also work)
• Basic bar tools: mixing glass, jigger, strainer, fine sieve or muslin, spoon, peeler
• Ice moulds or large-cube tray

The future of pandan cocktails — quick predictions for 2026 and beyond

Pandan and other Southeast Asian aromatics will continue crossing menus worldwide. Expect more ready-to-use pandan syrups and craft spirits that incorporate rice or local botanicals as distillers chase regional authenticity. For home cooks and weeknight hosts, the big shift is convenience without compromise: better pantry syrups, small-batch pre-mixes, and clearer guidance for balancing flavor means you’ll be able to create nuanced cocktails quickly.

Final thoughts — two ways to enjoy one great flavor

Whether you make the full Bun House Disco pandan-infused rice gin for a weekend showpiece or reach for the 10-minute pandan syrup shortcut on a busy weekday, the pandan negroni is a reliable way to elevate a classic. Use the full recipe when you want depth and colour; use the quick version when life is busy. Both deliver the signature grassy, vanilla-tinged aroma of pandan layered over bitter-sweet negroni bones.

Actionable takeaways

• Make pandan syrup: 5–8 minutes and you’ll have a week’s worth of cocktails that feel special.
• Start light with Chartreuse: 10–15 ml and adjust — it’s potent.
• Store infused gin briefly: Pandan-infused gin is best consumed within 48–72 hours for peak aroma.
• Batch smart: Pre-mix spirit base and add pandan syrup just before serving to keep vibrancy.

Try it tonight — and tell us how it goes

Ready to make the pandan negroni? Pick your path: the authentic Bun House Disco method or the 10-minute shortcut. Whichever you choose, take a photo and share it with us — and if you loved this guide, sign up for weekly weeknight-forward recipes that turn pantry staples into memorable meals and drinks.

Call-to-action: Make the 10-minute pandan syrup now and craft your first pandan negroni tonight — then subscribe for more fast cocktails and weeknight meal plans.

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