Where to Find the Best Pandan Negroni in Town (And How to Make One at Home)

Where to find the best pandan negroni in town (and how to make one at home)

Struggling to find a reliable local spot for a truly great pandan negroni? You’re not alone. Menus change fast, Asian-inspired cocktails have exploded since 2024, and reviews are scattered across social apps. This guide cuts through the noise: a curated local map of bars and restaurants leaning into pandan and Asian cocktails, a dependable at-home recipe (with batch and low‑ABV options), and a practical ingredient-sourcing map so you can shop like a pro in 2026.

Why this matters now (2026 trends you should know)

In late 2025 and into 2026 the cocktail scene accelerated three linked trends that make the pandan negroni especially relevant:

• Asian ingredients enter the mainstream — pandan, yuzu, shiso and rice spirits moved from niche to menu staples in 2024–25.
• Sustainable, locally produced spirits — rice gins and small-batch distillers are more visible, and bars are proud to list provenance.
• Experiential styling and heritage storytelling — drink styling that nods to place (late‑night Hong Kong neon, for example) is a top draw for patrons and social media.

That’s why Bun House Disco’s pandan negroni — a fragrant, green‑tinged riff on the classic that uses pandan‑infused rice gin — feels perfectly of the moment. If you want to taste it in town or recreate it at home, this guide makes it straightforward.

Where to drink: a curated local guide

We focused on neighbourhoods and venues that consistently experiment with Asian flavours and ingredient-driven cocktails. Always call ahead or check the latest menu — menus rotate fast in 2026.

Must-visit (verified): Bun House Disco — Shoreditch

Why go: This is the bar that made the pandan negroni a talking point. Bun House Disco trades in late‑night Hong Kong energy and pairs classic cocktail technique with Chinese and South‑East Asian ingredients. The pandan infusion here (rice gin + fresh pandan) gives the drink a fragrant, vegetal sweetness and a striking green hue.

Insider tip: Ask the bartenders for the pandan‑infused gin version — it’s their signature riff. If the pandan negroni isn’t on the printed menu, they’ll usually make something similar or point you toward an Asian‑inspired cocktail that night.

Other places to check (locals and trendsetters)

These bars and restaurants are known for inventive Asian cocktails. Menus rotate, so call ahead or peek at their Instagram to confirm pandan options.

• Chinatown cocktail bars (Soho/Gerrard St) — many tailors of modern dim sum and Chinese fine dining feature Asian‑forward cocktails or will riff on request.
• High‑end modern Chinese restaurants (check neighbourhoods like Mayfair, Fitzrovia, Victoria) — places blending fine dining with bar programs often spotlight Asian botanicals.
• East London cocktail spots (Shoreditch, Hackney) — experimental menus and small bars that collaborate with local distillers.
• Japanese izakaya and modern Pan‑Asian venues — look for yuzu, shiso and pandan usages paired with Japanese whisky or rice spirits.
• Speakeasies and craft cocktail rooms — many bartenders enjoy riffing on classics (Negroni included): ask if they can pandan‑infuse a gin for you.

How to discover new pandan spots fast:

• Search hashtags: #pandannegroni, #asiancocktails, #pandan on Instagram and X.
• Follow chef/bartender accounts for pop-ups and special menus.
• Use local directories (ours included) and filter by Asian ingredients or signature cocktails.

At‑home recipe: Bun House Disco‑style pandan negroni (reliable home version)

This recipe adapts Bun House Disco’s approach—pandan‑infused rice gin, white vermouth and green Chartreuse—into a reproducible home bar workflow. It includes safety, storage, and styling notes.

Ingredients (serves 1)

• For the pandan gin
  • 10 g fresh pandan leaf (green part only)
  • 175 ml rice gin (or a neutral gin if rice gin isn’t available)
• For the pandan negroni
  • 25 ml pandan‑infused rice gin
  • 15 ml white vermouth
  • 15 ml green Chartreuse
• Ice (large cube or ball if you have it)
• Garnish: a small strip of pandan or a thin lime wheel

Method — pandan gin (make-ahead)

1. Rinse and roughly chop the pandan leaf; remove any tough stems or browned edges.
2. Place pandan and gin in a blender and blitz for 10–15 seconds to release scent and oils. (If you prefer a gentler infusion, roughly bruise the leaves and add to the gin, letting it sit 6–12 hours.)
3. Strain through a fine sieve lined with muslin or a coffee filter until the liquid runs clear. Discard solids.
4. Store the pandan gin in a sealed bottle in the fridge for up to 2 weeks.

Method — build the pandan negroni

1. Measure and pour 25 ml pandan gin, 15 ml white vermouth and 15 ml green Chartreuse into a mixing glass with plenty of ice.
2. Stir for 20–30 seconds until chilled and slightly diluted. You want a smooth, integrated sip—no harsh alcohol burn.
3. Strain over a single large ice cube in a chilled old‑fashioned glass.
4. Garnish with a pandan strip or dehydrated lime; present with soft neon lighting if you’re channeling the Bun House Disco vibe.

Batch recipe (serves 8)

Multiply the single‑serve quantities by eight: 200 ml pandan gin, 120 ml white vermouth, 120 ml green Chartreuse. Mix in a large jug, chill, and keep covered. Stir with ice and serve individually over large cubes for best texture.

Low‑ABV and swap options

• Low‑ABV pandan spritz: 25 ml pandan gin (or 15 ml pandan gin + 10 ml pandan syrup), 30 ml white vermouth, top with soda water.
• No Chartreuse? Use an herbal vermouth or 15 ml St-Germain + a dash of bitter herbal liqueur. Expect a brighter, less camphorous finish.
• No rice gin? Use a clean, floral London‑style gin and be explicit with pandan infusion to lift the flavour.

Drink styling: make it Instagram‑ready (without gimmicks)

Here’s how bartenders in 2026 are making pandan cocktails sing—and how you can replicate it at home for a memorable serve.

• Glass: heavy old‑fashioned or short tumbler for weight and feel.
• Ice: large cube or sphere to control dilution and keep colour clarity.
• Garnish: one thin pandan ribbon or a charred lime wheel; avoid over‑fringing with multiple garnishes that hide the drink’s colour.
• Lighting and background: warm neon or deep blue backlight emphasizes the pandan’s green tinge (Bun House Disco leans into this aesthetic).
• Styling tip: place a small steamed bun or dim sum plate nearby for context if you’re photographing—ties the drink to a food story.

Ingredient sourcing map — where to buy pandan and the rest (London focus)

Stock and opening hours vary; call ahead. If you’re outside London, use the same categories and local equivalents.

Fresh pandan leaves

• Chinatown grocers (Gerrard Street, Soho) — the easiest source for fresh pandan in the city centre.
• Borough Market & Spitalfields Market — some produce stalls bring in pandan during the warmer months; ask vendors if they can source it.
• Local Asian supermarkets — search for Loon Fung, SeeWoo or independent stores in your area.
• Online: frozen pandan leaf packs and pandan paste are available from specialist retailers and marketplaces; check delivery times when planning an infusion.

Rice gin and other spirits

• Specialist bottle shops — the Whisky Exchange, independent wine merchants and craft spirit shops increasingly stock rice‑based gins and Asian spirits.
• Distillery shops: look for local craft distillers producing rice gin or neutral rice spirits; many sell direct and ship nationally (supporting 2026’s local‑spirits trend).
• Major retailers: national stores and online marketplaces sometimes carry rice gins or Asian‑marketed gins — compare price and provenance.

Green Chartreuse and vermouth

• Wine and spirits shops — Chartreuse is widely distributed but can be seasonal; ask a retailer to reserve a bottle if you plan to host.
• Online marketplaces — fast for one‑off bottles if local shops don’t stock Chartreuse.

Pantry additions and tools

• Pandan paste or extract for when fresh leaves are unavailable.
• Muslin or fine coffee filter for clean infusions.
• Large ice moulds for slow dilution.

Safety, shelf life and quality control

Infusions are simple but deserve basic food safety practices:

• Clean prep: wash leaves and hands; use clean bottles and strainers.
• Refrigerate: store pandan gin in the fridge; use within 10–14 days for best aroma.
• Smell & taste check: if the infusion smells off (sour, mouldy) discard and re‑make—fermentation can begin if contaminated.

How to judge a great pandan negroni

When you’re out tasting, use this quick checklist to separate a clever riff from a gimmick:

• Balance: pandan’s sweetness should complement, not overpower, the herbal bitterness of Chartreuse and vermouth.
• Aroma: pandan should be fragrant on the nose (pandan is floral/vanilla‑like), not simply green dye.
• Texture: an old‑fashioned stirred Negroni should be silky, not sharp.
• Origin story: good bars list or are willing to tell you about their infusion method and spirit choices — that shows care.

“Pandan brings a fragrant Southern Asian sweetness to classic technique — it’s about honoring the botanical while keeping the drink balanced.” — Local bartender note (Bun House Disco’s approach inspired many 2025 riffs)

Experience examples: real-world takes (how bars are serving it in 2026)

Here are common variations you’ll see around town in 2026. They show the creativity but also the choices that affect flavor.

• Rice gin + white vermouth + green Chartreuse — the Bun House Disco template: floral, herbaceous, balanced.
• Pandan syrup + neutral gin + herbal amaro — sweeter, more approachable for new cocktail drinkers.
• Pandan + yellow Chartreuse — brighter, softer herbal profile.
• Pandan + local rice spirit — leaner, emphasizing provenance and terroir.

Final tips for smart local drinking in 2026

• Follow bartenders and small bars on socials — many announce pandan or Asian cocktail nights there first.
• Ask for house‑made infusions; bartenders who talk technique often care about quality.
• Be adventurous but respectful — pandan is a culturally specific ingredient; supporting the restaurants that explain provenance and cooking traditions helps the culinary ecosystem.

Try it: make a pandan negroni this weekend

Use the recipe above, source a fresh pandan leaf from Chinatown or order a frozen pack online, and try both the classic and low‑ABV versions. If you taste a real pandan fragrance and balanced herbal backbone, you’re on the right track.

Call to action

Found a bar serving a standout pandan negroni? Tried the recipe at home and want to show your styling? Help the community: submit your review or a photo to our directory and we’ll add it to our verified list of Asian‑inspired cocktail spots. Want a printable recipe card or a local ingredient map PDF? Click to download or sign up for our weekly updates — we’ll send new pandan cocktail pop‑ups and limited‑edition menu drops straight to your inbox.

Related Reading

• Boundaries in the Age of Social Platforms: How to Protect Your Peace When Apps Trend
• Building Secure Out-of-Band Verification Channels for Sensitive E-Sign Workflows
• Set Up a Home Telemetry & Live Streaming Station for Drones
• Luxury Vacation Rentals in Southern France: Where to Stay for Design, History, and Privacy
• Parking, Security and Late-Night Safety: How to Stay Safe Around Concerts and Sporting Venues