Paul Kushner
The Pandan Colada is a tropical cocktail that reimagines the classic piña colada with a Southeast Asian twist. Blending two types of rum with coconut cream, pandan syrup, banana peel syrup, and a splash of pineapple and lime juice, this drink is rich, aromatic, and layered with flavor. Coconut water lightens the texture, while pandan adds a distinct grassy vanilla note. Garnished with toasted coconut and pineapple fronds, it’s a lush and flavorful sipper that brings something new to the tiki table.
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Tasting Notes
The Pandan Colada delivers a layered flavor experience, blending tropical and herbal notes. The coconut cream and coconut water create a smooth, nutty base, while banana peel syrup adds a gentle fruitiness without being overpowering. Pandan syrup introduces a grassy, vanilla-like aroma that pairs naturally with the subtle sweetness of pineapple juice. A hint of lime brings acidity to balance the rich elements. Aged rum adds depth, and white rum brings brightness. Garnished with toasted coconut and pineapple fronds, this drink feels like a refreshing take on a tiki-style favorite with a Southeast Asian twist.
Equipment and Glassware
To make the Pandan Colada, you’ll need a cocktail shaker for mixing, a jigger for measuring each ingredient, and a fine strainer to ensure a smooth pour. Use a bar spoon to help with even mixing and ice distribution. For presentation, a highball glass is recommended it holds the volume of this drink well and showcases the vibrant color and garnishes. Don’t forget tongs or a small spoon for placing the toasted coconut and pineapple fronds neatly on top. A citrus squeezer may also be helpful to extract fresh lime juice more efficiently.
Ingredients
- 1 oz white rum
- 1 oz aged rum
- 1 oz coconut cream
- 1 oz coconut water
- ½ oz banana peel syrup
- ½ oz pandan syrup
- ½ oz fresh lime juice
- ½ oz pineapple juice
- Garnish: toasted coconut shreds, pineapple fronds
Instructions
- Combine the white rum, aged rum, coconut cream, coconut water, banana peel syrup, pandan syrup, lime juice, and pineapple juice in a cocktail shaker.
- Add ice and shake until the mixture is well chilled.
- Strain into a highball glass filled with fresh ice.
- Top with toasted coconut shreds and a few pineapple fronds for garnish.
- Serve immediately.
Pro Tips
- Chill the glass beforehand for a longer-lasting cold drink
- Use clear ice for a cleaner presentation and slower melt
- Toast coconut just until golden for optimal flavor and aroma
- Strain twice if you prefer a smoother finish with fewer particles
- Fresh pandan syrup is preferable, but bottled versions can work in a pinch
- Try blending with crushed ice for a frozen version
- Adjust lime juice slightly to taste based on syrup sweetness
When to Serve
The Pandan Colada is perfect for warm-weather occasions, outdoor gatherings, or any event with tropical or tiki-inspired themes. It works well as a signature drink at summer parties, poolside hangouts, or beach dinners. Thanks to its unique flavor profile and fresh ingredients, it also makes a great conversation starter when entertaining at home. Serve it in the afternoon as a refreshing pick-me-up or as a light after-dinner cocktail that doesn’t rely on heavy dessert flavors.
Which Liquor Brands to Choose
White Rum:
- Bacardi Superior
- Plantation 3 Stars
- Don Q Cristal
- Havana Club 3 Años
Aged Rum:
- Appleton Estate Signature
- Ron Diplomatico Mantuano
- Mount Gay Eclipse
- Flor de Caña 4 Year
Similar Cocktails
Ingredients
- 1 oz white rum
- 1 oz aged rum
- 1 oz coconut cream
- 1 oz coconut water
- ½ oz banana peel syrup
- ½ oz pandan syrup
- ½ oz fresh lime juice
- ½ oz pineapple juice
- Garnish: toasted coconut shreds pineapple fronds
Instructions
- Combine the white rum, aged rum, coconut cream, coconut water, banana peel syrup, pandan syrup, lime juice, and pineapple juice in a cocktail shaker.
- Add ice and shake until the mixture is well chilled.
- Strain into a highball glass filled with fresh ice.
- Top with toasted coconut shreds and a few pineapple fronds for garnish.
- Serve immediately.
Notes
Pro Tips
- Use high-quality pandan syrup for a strong, fragrant flavor.
- Banana peel syrup can be made by simmering banana peels with sugar and water, then straining.
- Shake vigorously to fully incorporate the coconut cream for a smooth, uniform texture.
