Cooking Instructions
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Step 1
In a blender, combine the Pandan Leaves (20 gram) and Water (200 gram). Blend until smooth.
Step 2
Strain the mixture, reserving the pandan water. Add more water until there is 1 cup of water total.
Step 3
In a saucepan over medium heat, add in the 1 cup pandan water and Granulated Sugar (200 gram). Warm over low heat until the sugar dissolves, 1-2 minutes.
Step 4
In a saucepan over low heat, add Milk (100 milliliter) and Thai Tea Leaves (1 tablespoon) and warm through.
Step 5
In a measuring cup, measure 1 Tbsp Pandan Syrup, juice from Lemon (1), Sherry Wine (1 fluid ounce), BACARDÍ® Reserva Ocho Rum (1 fluid ounce), and D'USSÉ VSOP Cognac (1 fluid ounce).
Step 6
Add the milk tea to the measuring cup. Steep mixture for at least 10 minutes.
Step 7
Use a coffee filter to double strain the liquid. Allow it to cool for 30 minutes.
Step 8
Pour the drink into a balloon glass, then fill with Ice (as needed).
Step 9
Garnish with pandan and Thai tea leaves.
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