Buko Gimlet
Matthew Belanger's impossibly refreshing spin on the classic gimlet—and the inspiration behind this candle—reimagines the buko pandan (a Filipino dessert made with pandan gelatin and coconut) in cocktail form. It combines a base of aromatic gin distilled with finger limes, along with herbaceous cachaça, coconut liqueur, coconut water, and pandan syrup.
Buko Gimlet
1 ounce Four Pillars Navy Strength gin
¾ ounce Novo Fogo cachaça
¼ ounce Kalani Ron de coco coconut liqueur
¾ ounce fresh lime juice
½ ounce Pandan Syrup (see Note)
½ ounce coconut water (we use Harmless Harvest brand)
Garnish: Lime zest
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Grate some lime zest over the top of the drink.
Note: To make pandan syrup, add 100ml boiling water to 10g pandan leaves (available in Asian markets) and let steep for 15 to 20 minutes, then strain. Combine the liquid with 200g cane sugar in a blender and blend until the sugar has dissolved. (Alternatively, combine 10g pandan leaves with 500g 2:1 cane sugar syrup, seal in a sous vide bag and cook in a 135°F water bath for 2 hours.) Bottle and refrigerate for up to 2 weeks.
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