The cocktail list at one of Melbourne’s newest contemporary Asian eateries, Saigon Sally is a delight with novel drinks crafted from market sourced ripened fruit. We love this recipe for Pandan Fizz – a creamy mixture of citrus infused with gin! And the colour….just dreamy!
Pandan Fizz
Ingredients:
– 45ml gin
– 15ml lime juice
– 15ml lemon juice
– 45ml pandan sugar syrup
– White of one egg
– 30ml half half mix (cream and milk)
Method:
1. Add all ingredients making sure you add the cream after the ice
to avoid it immediately curdling with the citrus
2. Shake vigorously for at least 1 minute and double strain into
wine glass (no ice)
3. Carefully top with soda
4. Garnish with an orchid
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