How to Make Bun House Disco’s Pandan Negroni at Home (Step-by-Step)

Beat the ingredient hunt: make Bun House Disco's pandan negroni at home

Want the exotic green glow and fragrant lift of Bun House Disco's pandan negroni but worried about sourcing rice gin or Green Chartreuse? Youre not alone. This step-by-step guide breaks the cocktail into easy home-bartender moves, offers reliable substitutions for hard to find items, and gives batch, safety and plating tips so your pandan negroni tastes like a bar-quality Negroni twist.

The idea in one sentence

Pandan-infused gin, white vermouth and Green Chartreuse combine to turn a classic Negroni into a Southeast Asian–inspired pandan cocktail. This guide shows how to make pandan syrup and pandan-infused gin, plus practical swaps when rice gin or Green Chartreuse are scarce.

Pandan leaf brings fragrant southern Asian sweetness to a mix of rice gin, white vermouth and green chartreuse

Why this matters in 2026

Asian ingredients like pandan have moved from niche to mainstream on cocktail menus worldwide. In late 2024 through 2025 we saw a surge of pandan and rice spirit experimentation across bars, driven by sustainability trends, interest in local rice varieties and a desire for noncitrus aromatics. By 2026, home bartenders are expecting restaurant-level flavors, more botanic-forward spirits and easy ways to replicate complex bar recipes at home. This pandan negroni is a perfect example: visually striking, aromatic, and adaptable.

What you will make

• Classic pandan negroni for 1 (pandan-infused gin, 15ml white vermouth, 15ml Green Chartreuse)
• Pandan-infused gin (makes about 175ml infused gin)
• Simple pandan syrup so you can switch to a pandan syrup variant
• Substitution options: rice gin alternatives, Green Chartreuse swaps, and a vegan twist

Tools and glassware

• Blender or hand masher and jar for infusing
• Fine sieve and muslin or coffee filter
• Measuring jigger in ml (or scale)
• Mixing glass or tumbler, stirring spoon or cocktail shaker
• Large ice cube or square ice mold for best dilution control
• Peeler or small torch for finishing zest

Ingredients and sensible substitutions

First the base Bun House Disco proportions scaled for an individual serving.

Original recipe for 1

• 25 ml pandan-infused rice gin
• 15 ml white vermouth
• 15 ml Green Chartreuse

Make at home: pantry friendly equivalents and flavor trade offs

• Rice gin — If you can get rice gin, great. If not: use a neutral London dry gin and infuse with pandan as below. To approximate rice spirit texture, blend 20 ml of high quality gin with 5 ml rice shochu or unflavored rice spirit if available.
• Green Chartreuse — Distinctly complex and herbal. Substitutes: 15 ml Yellow Chartreuse for a sweeter, milder option; or 12 ml amaro like Amaro Nonino plus 3 ml absinthe or pastis to add that anise backbone. For a homemade herbaceous liqueur, see the quick DIY herbal tincture option below.
• White vermouth — Use a crisp, herbal dry or blanc style vermouth. If blanc not available, a dry vermouth with a touch of simple syrup will work.
• Pandan — Fresh pandan leaf is ideal for bright green colour and aroma. If you cant find fresh leaves, use pandan extract sparingly (a few drops) or pandan paste. Make pandan syrup if you prefer a sweeter pandan profile. See our sourcing tips under "Where to source ingredients in 2026" below and local markets like hyperlocal fresh markets.

Pandan-infused gin: two methods

Choose method A for speed, method B for low-foam and long-term flavor stability.

Method A: Quick blitz infusion (about 30 minutes)

1. Prepare 175 ml of your chosen gin.
2. Take a 10 g piece of fresh pandan leaf, green part only, roughly chop and place in blender with gin.
3. Pulse 10 15 seconds until the leaf is broken down and the gin turns bright green.
4. Strain through a fine sieve lined with muslin or a coffee filter. Let gravity do the work to reduce cloudiness; you can repeat filtration to clarity.
5. Rest the infused gin for at least 30 minutes to let any vegetal harshness soften, then taste and use.

Why use this Rapid, vibrant color and aroma that matches the Bun House Disco approach. Small particulate may remain if you are not meticulous about filtration.

Method B: Cold infusion (recommended for clarity and shelf life)

1. Place chopped pandan leaf in a clean jar with 175 ml gin.
2. Seal and store in a cool dark place for 24 48 hours, tasting after 12 hours to check intensity.
3. When aroma and color are right, strain through muslin and bottle.

Why use this Cleaner, less vegetal bitterness and better for making larger batches ahead of time. Shelf life: tightly capped and refrigerated, pandan-infused gin keeps well for at least 2 3 months thanks to alcohol preservation.

Pandan syrup — quick recipe

Want a pandan-sweetened variant or need to compensate if you cant get pandan-infused gin? Make pandan syrup and adjust cocktail ratios.

Ingredients

• 100 g sugar
• 100 ml water
• 1 2 pandan leaves, bruised and cut

Method

1. Bring sugar and water to a simmer, add pandan leaves and gently simmer 5 minutes.
2. Turn off heat and steep 30 minutes until fragrant and green-tinted.
3. Strain and store refrigerated up to 2 weeks. For longer storage freeze in ice cube trays.

Use If you use pandan syrup instead of infused gin, make this variant: 30 ml gin, 15 ml pandan syrup, 15 ml white vermouth, 15 ml Green Chartreuse. Taste and adjust sweetness.

Step-by-step pandan negroni for one

1. Chill a lowball glass or tumbler.
2. Measure into a mixing glass: 25 ml pandan-infused gin (or 30 ml gin + 15 ml pandan syrup), 15 ml white vermouth, 15 ml Green Chartreuse.
3. Add large cubed ice, stir for 20 30 seconds until properly chilled and lightly diluted.
4. Strain over a single large ice cube in your chilled glass.
5. Express a strip of citrus peel over the drink and discard or rim the glass; garnish with a small pandan leaf or a flamed orange twist for aromatics.

Technique tip Stirring gives clarity, silkiness and proper dilution. Shaking will aerate and mute the nuanced herbal notes from the chartreuse.

Substitution recipes and Advanced DIY Chartreuse substitute

Green Chartreuse has a unique herbal profile that is hard to replicate perfectly. If it is unavailable, use one of these options based on what you have:

• Yellow Chartreuse 15 ml for a softer, sweeter, lower ABV profile.
• Amaro swap 12 15 ml Amaro Nonino or Amaro Lucano plus 2 3 ml absinthe to add herbal anise notes.
• DIY quick herbal liqueur In a jar combine 100 ml neutral spirit, 10 g mixed fresh herbs and peels such as lemon peel, mint, thyme, rosemary and a pinch of fennel seed. Infuse 24 hours, strain, add 50 g sugar syrup, rest 2 days, taste and use 12 15 ml as a swap. This will not be Chartreuse but will give an herbal anchor.

Taste adjustments and balancing

When swapping ingredients expect changes in bitterness, sweetness and aroma. Here are quick adjustments:

• If the drink is too sweet, reduce pandan syrup or increase vermouth by 2 3 ml.
• If too vegetal, add tiny dash of citrus (a few drops of lemon) or stir a little longer for evaporation of top notes.
• If missing herbal complexity from Chartreuse, add 1 2 dashes of bitter aromatic such as Peychauds or a small spritz of absinthe.

Batching for a party

Scale up the formula while preserving the ratio. For 8 servings premix:

• 200 ml pandan-infused gin
• 120 ml white vermouth
• 120 ml Green Chartreuse

Mix in a pitcher, refrigerate and stir with ice just before serving. Do not pre-dilute with ice—dilute when pouring to maintain texture and ice integrity. For scaling and party service tips see our guide on scaling small batches.

Safety, shelf life and food handling

Alcohol preserves but handle fresh pandan like any fresh herb. Keep pandan syrup refrigerated and discard after 2 weeks. Pandan-infused gin stored in a sealed bottle in the fridge will remain stable 2 3 months. If you see cloudiness that changes over time, smell test and discard if off odors develop. For guidance on safe sourcing, storage and low-waste practices see our sustainability and handling playbook.

Plating, garnish and presentation

In 2026 presentation trends favor simple modern plating: single statement garnish and clean glassware. Try one of these:

• Lightly charred pandan leaf across the glass rim for aroma
• Flamed orange peel cavity to add burnt citrus oil atop the green drink
• Dehydrated lime wheel for contrast

Also consider ambience: smart scent diffusers and curated space scenting are a low-effort way to lift the presentation of a single cocktail service.

Flavor variations and experiments

If you love experimenting, try these advanced twists:

• Smoky pandan negroni — Replace 10 ml gin with 10 ml mezcal for a whisper of smoke that contrasts pandan sweetness.
• Pandan bitter twist — Add 5 ml Campari for a deeper Negroni bitterness and a darker green brown hue.
• Low ABV version — Half the gin, increase vermouth and use Green Chartreuse sparingly; serve over crushed ice as a long aperitivo.

Buying guide and where to source ingredients in 2026

Since 2024 2026 the market has improved for Asian ingredients. Look locally at Asian supermarkets for fresh pandan leaf and at craft spirit shops for rice gin or rice shochu. Hyperlocal fresh markets and specialty grocers are often the fastest source for fresh pandan; online specialty retailers now offer small-batch rice gins and pandan pastes. If choosing nonlocal vendors, check reviews and ship cold if perishable.

Final troubleshooting checklist

• Drink too sweet — reduce pandan syrup, increase vermouth or add bitter component.
• Not herbal enough — add a dash of absinthe or a little more Chartreuse substitute.
• Too vegetal or grassy — shorter infusion time or a quick charcoal filter through a coffee filter to reduce green bitterness.
• Cloudy drink — double-filter your infused gin or rest it overnight in the fridge.

Experience case study: home replicate of Bun House Disco

We tested both blitz and cold infusion methods in a home kitchen in late 2025, using local pandan and a London dry gin. The blitz gave the brightest color and most immediate aroma; the cold infusion produced a smoother, barlike finish. Guests preferred the cold infusion overall, describing it as 'clean, aromatic and unexpected'.

Actionable takeaways

• If you only buy one thing — buy fresh pandan leaves or pandan paste; it multiplies across many drinks and desserts.
• If you only swap one ingredient — use a neutral gin plus rice shochu if you want a rice spirit mouthfeel.
• Make ahead — pandan-infused gin ages well; make a batch ahead of a gathering and stir to serve.

Closing thoughts and call to action

The pandan negroni is a Negroni twist that highlights why 2026 cocktail trends lean into regional aromatics and sustainability. With a little planning you can recreate Bun House Disco's pandan negroni at home, or put your own stamp on it with substitutions and advanced tweaks. Try the cold infusion for best balance, experiment with Chartreuse swaps, and dont be afraid to batch for friends.

Ready to try it tonight? Make a small batch, take a photo of your green glass, and share it with our community. Tag us and leave a note on what substitution you used. Want more? Sign up for our home bartending series for seasonal pandan recipes and 2026 cocktail trend updates.

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