Cooking Instructions
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Step 1
In a blender, combine the
Pandan Leaves (1/3 cup)
and
Water (7 oz)
. 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 (1 cup)
. Warm over low heat until the sugar dissolves, 1-2 minutes.
Step 4
In a saucepan over low heat, add
Milk (1/3 cup)
and
Thai Tea Leaves (1 Tbsp)
and warm through.
Step 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)
.
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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