Cooking Instructions
1.
In a blender, combine the
Pandan Leaves (1/3 cup)
and
Water (3/4 cup)
. Blend until smooth.
2.
Strain the mixture, reserving the pandan water. Add more water until there is 1 cup of water total.
3.
In a saucepan over medium heat, add in the 1 cup pandan water and
Granulated Sugar (1 cup)
. Warm over low heat until the sugar dissolves, 1-2 minutes.
4.
In a saucepan over low heat, add
Milk (1/3 cup)
and
Thai Tea Leaves (1 Tbsp)
and warm through.
5.
In a measuring cup, measure 1 Tbsp Pandan Syrup, juice from
Lemon (1)
,
Sherry Wine (1 fl oz)
,
BACARDÍ® Reserva Ocho Rum (1 fl oz)
, and
D'USSÉ VSOP Cognac (1 fl oz)
.
6.
Add the milk tea to the measuring cup. Steep mixture for at least 10 minutes.
7.
Use a coffee filter to double strain the liquid. Allow it to cool for 30 minutes.
8.
Pour the drink into a balloon glass, then fill with
Ice (as needed)
.
9.
Garnish with pandan and Thai tea leaves.