Video Tutorial: How to Make Pandan Syrup and Use It in Three Asian-Inspired Cocktails

Hook: Stop guessing — make a stable pandan syrup and turn it into three restaurant-grade cocktails

Are you tired of vague recipe videos, unclear ingredient swaps, or syrups that spoil after a week? This step-by-step video tutorial shows you exactly how to make a bright, stable pandan syrup, how to store and scale it for home or small-bar use, and how to turn it into three Asian-inspired cocktails — including a pandan negroni — with professional plating and styling tips you can reproduce at home.

The short version — what you'll learn (watch first, then follow)

In the accompanying video (runtime: ~12 minutes) we demonstrate:

• Two extraction methods: stovetop simmer and blender-maceration — which to use based on time and equipment
• Three syrup formulas: 1:1 simple syrup, 2:1 rich syrup, and an alcohol-stabilized syrup for extended shelf life
• Storage: refrigeration, freezing, and adding neutral spirit for 3–6 month stability
• Three cocktail builds with exact weights and measures, plus plating, glassware, and photo/video styling notes

Why pandan matters in 2026 — trends and quick context

By 2026 pandan has firmly moved from niche pantry item to a mainstream flavor in global bars and restaurant menus. Finalists in cocktail competitions increasingly use Southeast Asian aromatics, and craft syrup makers continued scaling in late 2025 and early 2026 to meet both DTC and restaurant demand. The pandan trend aligns with three larger movements:

• Authentic aromatics: bartenders are favoring real leaves and techniques over artificial extracts.
• DIY craft scale-up: small brands and home bartenders are batch-making syrups the way craft mixers do — think Liber & Co.-style growth from a single stove to dedicated production. When you scale to DTC or wholesale, consider smart packaging and IoT tags to protect color and provenance.
• Visual-first cocktails: vivid natural colors (pandan green), sustainable garnishes, and food-photography-friendly plating are now table stakes.

Equipment and ingredients — prepare like a pro

For the video and the recipes, gather these tools and ingredients. We list pro substitutes where useful.

Tools

• Blender (or food processor) for rapid extraction
• Fine mesh strainer + muslin (cheesecloth) for clear syrup
• Saucepan, wooden spoon, heatproof measuring cups
• Digital scale — accuracy matters (grams preferred)
• Vacuum-sealable bottles or amber swing-top bottles for storage
• Cocktail tools: shaker, mixing glass, jigger, barspoon, Hawthorne strainer

Key ingredients

• Fresh pandan leaves (10–50g depending on batch) or pandan paste/extract if fresh leaves aren’t available
• Granulated sugar (or caster) — for syrup base
• Filtered water
• Neutral spirit (vodka or neutral grain spirit) optional for stabilization
• Standard spirits for cocktails: rice gin or London-style gin, white vermouth, green chartreuse, aged rum, light rum, vodka, lychee (fresh or canned), lime

Step-by-step: Make pandan syrup (video demo timestamps included)

Two methods are shown in the video — we recommend trying both to find what fits your rhythm. Timestamps below correspond to the 12-minute video.

Method A — Blender maceration (fast & vivid color) — 0:45–3:15

1. Prep: Trim 20g fresh pandan leaves (green part only), roughly chop.
2. Blend: Put the chopped leaves with 100g water and blitz 30–45 seconds on high. You want a bright, grassy puree.
3. Strain: Pour through a fine sieve lined with muslin. Press until mostly dry — expect ~70–80ml of pandan liquid.
4. Combine: Use that pandan liquid in your syrup formula below (it replaces the water portion).

Method B — Stovetop infusion (rounder, deeper aroma) — 3:15–5:10

1. Bruise 30–40g pandan leaves with a rolling pin or by folding to release juices.
2. Simmer the leaves in 300g water (or the amount specified in your recipe) for 10–15 minutes on low, covered. Do not boil aggressively — you want fragrant oil extraction, not chlorophyll scorch.
3. Cool and strain through muslin. Press leaves to get the aromatics out.

Syrup formulas — which to use and why

Pick a formula based on use:

• 1:1 simple syrup (balanced, cocktail standard) — 100g sugar + 100g pandan-infused liquid. Good for highballs and fizz cocktails where sugar must integrate quickly.
• 2:1 rich syrup (longer shelf life, more body) — 200g sugar + 100g pandan liquid. Use in stirred cocktails or when you want silky texture.
• Alcohol-stabilized syrup (3–6 month shelf life) — Make 1:1 or 2:1 then add 10–20% by weight neutral spirit (vodka 40% ABV). Example: for 200g syrup add 20–40g vodka. This reduces microbial risk and extends refrigerated life.

Final cook technique (video 5:10–6:20)

1. Combine measured pandan liquid and sugar in a saucepan over low heat.
2. Stir until sugar dissolves — do not boil. Bring to a gentle simmer for 1–2 minutes to marry flavors.
3. Cool, strain again if needed for clarity, and bottle while warm. Label with date and formula ratio.

Shelf life, storage, and scaling (practical rules)

One common pain point is syrups that spoil or lose vibrancy. Use these rules to match use-case and safety.

• Refrigeration: 1:1 pandan syrup keeps 2–3 weeks in the fridge. 2:1 keeps 3–4 weeks. Consider local-first smart plug orchestration for remote monitoring of refrigeration in small production spaces.
• Alcohol-stabilized: Adding 10–20% ABV (neutral spirit) will extend fridge life to 2–3 months; 30% ABV pushes it further but changes flavor slightly.
• Freezing: Pour syrup into ice cube trays and freeze for 6–9 months. Thaw in the fridge overnight before use.
• Large-batch scaling: Keep the same weight ratios. For 5L production, consider pasteurization (heat to 70°C for 30 seconds) and use amber bottles to protect color. If you scale commercially, follow local food-safety regs and test water activity. For selling at neighborhood markets and small pop-up events, consult neighborhood market playbooks.

Three cocktails using pandan syrup — exact recipes and plating/styling notes

Below are three builds tested in the video. Each recipe includes: glassware, build method, plating/styling, and optional pro variations.

Pandan Negroni — modern twist on a classic (stirred)

Inspired by Bun House Disco’s pandan work, this variation uses both pandan-infused gin and pandan syrup to layer aroma and sweetness while keeping negroni bitterness intact.

Ingredients (serves 1)

• 30ml pandan-infused gin (make by letting 10g chopped pandan in 175ml rice gin for 24–48 hours, or use 30ml regular rice gin)
• 25ml white vermouth
• 10ml green chartreuse
• 10–12ml pandan syrup (1:1)
• 8–12ml Campari (optional) — keeps the bitter backbone; if you omit, increase chartreuse to 15ml

Method

1. Stir all ingredients with ice for 20–30 seconds until just diluted.
2. Strain into an old-fashioned glass over a single large ice cube.

Plating & styling

• Garnish with a torched pandan leaf or a fold of citrus peel to release oils — the green color pops against a clear glass.
• Use a heavy tumbler and a single clear sphere or large cube for that restaurant look. Photograph with a low-angle rim light to emphasize the green hue.
• Optional: brush a thin line of pandan syrup on the inside rim for an aromatic first sip.

Pandan Coconut Daiquiri — bright, creamy, shaken

Ingredients (serves 1)

• 60ml light rum
• 25ml pandan syrup (1:1)
• 25ml fresh lime juice
• 15ml coconut cream (adjust to taste) — optional for a silkier texture

Method

1. Dry shake (no ice) 10 seconds if using coconut cream to emulsify.
2. Add ice and shake hard for 12–15 seconds.
3. Double-strain into a chilled coupe glass.

Plating & styling

• Top with a grating of lime zest and a micro basil leaf for color contrast.
• Serve on a white plate or napkin to highlight the soft green.
• For photos, use top-down plus a shallow-focus side shot to show texture. Short-form creators can learn from how short-form food videos evolved into micro-menu content when planning shots.

Pandan Lychee Fizz — tall, floral, and crowd-pleasing

Ingredients (serves 1)

• 45ml vodka or neutral spirit
• 20ml pandan syrup (1:1)
• 15–20ml lychee syrup or 2–3 fresh lychees muddled
• 20ml fresh lime juice
• Soda water to top

Method

1. Build in a shaker with ice and shake 10 seconds.
2. Strain into a tall Collins glass over fresh ice and top with soda.
3. Give a gentle barspoon stir to marry layers.

Plating & styling

• Garnish with a suspended lychee on a cocktail pick and a pandan ribbon tied to the pick.
• Serve with a straw at the rear of the glass to keep the garnish visible in photos.
• Use clear, cold glassware and strong backlight to make the fizz sparkle in video clips.

Video shot list, edits, and styling tips — make your how-to look professional

If you're creating your own how-to video or following our clips while making syrups, these production notes will make your tutorial readable and shareable.

Essential shots (sequence follows the tutorial flow)

• Hero shot: finished pandan syrup in an amber bottle labeled with date (0:05)
• Ingredient laydown: top-down of leaves, sugar, water, tools (0:15)
• Blender close-up: liquid turning green (0:50)
• Strain/muslin press macro: highlight texture and color (1:10)
• Pan on stovetop: gentle simmer, aromatics rising (3:30)
• Cocktail builds: mid-shot for pour, close-up for garnish (6:30–10:30)
• Plating detail: torching pandan leaf, zesting lime (9:40)

Lighting & color tips

• Use soft daylight or a 5600K LED key to keep the pandan green accurate; avoid heavy green gels that skew natural tones.
• Use a small backlight to create rim highlights on glass and the syrup bottle.
• For food photography frames, include a shallow depth of field (f/2.8–f/4) to separate garnish from glass.

Editing & captions

• Keep cuts short (2–6 seconds) in action shots; lengthen for tasting/voiceover moments.
• Add on-screen weights/ratios for accessibility (grams and ml).
• Include quick safety notes as text overlays: "Refrigerate after opening" or "Add neutral spirit to extend shelf life."

Advanced techniques and variations — for experienced home bartenders

Take your pandan syrup further with these advanced ideas.

• Smoked pandan: Briefly char leaves or torch a leaf over a smoke gun before infusion for savory depth.
• Fermented pandan water: Micro-fermented pandan washes are a cutting-edge technique for bars experimenting with acidity and funk — only for experienced makers with appropriate controls.
• Keto/low-sugar options: Use a 2:1 sugar to water ratio but replace 50% sugar weight with allulose to reduce perceived sweetness without losing viscosity. Test stability and taste — these substitutes can change mouthfeel.

Common problems and how to fix them

• Muddy color: Overheating pandan can turn it brownish. Use low heat and quick strain.
• Flat aroma: Under-extracted leaves — increase leaf weight or maceration time. Blender method preserves volatile aromatics best for quick batches.
• Short shelf life: Add 10–20% neutral spirit, or freeze into cubes. Always sanitize bottles and label with date.

“Treat pandan the way you would a delicate herb — low heat, quick extraction, and respectful storage. Its aroma is the selling point, not the sugar.” — Chef & mixologist advice

Real-world testing and experience — why these methods work

We trialed these recipes in both home kitchens and a test bar environment to mimic real service conditions. The blender maceration is ideal for quick turnaround and bright color — perfect for photo-first cocktails in 2026. Stovetop infusion adds body and depth, which benefits stirred cocktails that sit at the bar. Alcohol stabilization follows the same logic bars adopted in late 2025 when craft syrup demand pushed makers to add measured ABV to improve shelf stability. If you're selling at weekend pop-ups or late-night events, read more on afterparty economies and micro pop-ups that changed nightlife in 2026.

Actionable takeaways — what to do next

1. Watch the video once for the full flow (0–12 minutes).
2. Choose a method: blender for speed, stovetop for depth.
3. Make a small test batch (100–200ml) with 1:1 syrup and try the pandan lychee fizz first — it's forgiving and visually striking.
4. Label your bottles with date and formula. Track shelf life in a notebook or digital note for future scaling.
5. Practice plating one garnish per recipe until your timing is smooth — plating is what separates home pours from restaurant presentations. If you're preparing product photos or a retail-ready listing, neighborhood market strategies and small‑brand revenue playbooks can help you plan launch events.

Final notes on sourcing and sustainability

Where possible, buy from suppliers who track origin and agricultural practices. Pandan grown without heavy synthetic pesticides will have cleaner aromatics and is better for long-term use. If fresh leaves are unavailable, good-quality pandan paste or concentrated extract is an acceptable fallback — just adjust quantities because paste is more concentrated.

Watch, make, and share — your next steps

Ready to level up your home bartending and create Instagram-ready drinks? Watch the full how-to video, then try one of the three cocktails tonight. If you liked the recipes, save the pandan syrup formula — it’s a multipurpose secret weapon for hot weather drinks, desserts, and cocktails.

Call to action: Watch the video now, download the printable recipe card, and subscribe for weekly mixology tutorials. Share your pandan cocktail photos with #MasterChefProBar — we’ll feature our favorites in the next video pack.

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