Pandan Highball: A Tropical Leaf-Laced Twist on a Classic Highball

The Pandan Highball is where classic simplicity meets Southeast Asian elegance. A breezy blend of whisky and soda becomes something entirely new with the subtle yet intoxicating aroma of pandan—that long, green tropical leaf often called “Asian vanilla.” Light, fragrant, and endlessly drinkable, this cocktail keeps the structure of a Japanese-style highball while offering a refreshing flavor that feels both exotic and utterly comforting.

It’s the kind of drink that seems unassuming at first, then completely disarms you with its green, nutty, creamy undertones, especially when paired with a delicate whisky and perfectly chilled soda water.

I first discovered this version of a highball at a modern izakaya tucked behind a ramen shop in Bangkok. It was served in a tall glass over hand-carved ice, with a single pandan leaf inside like a whisper from the tropics. That was it—I was hooked. The drink was crisp, refined, and quietly magical.

Now, let’s break down the Pandan Highball, a modern minimalist cocktail that turns one aromatic ingredient into something unforgettable.

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Quick Facts: Pandan Highball

Method: built in glass
Flavor profile: light, aromatic, slightly sweet
How to serve it: over ice
Glassware: highball glass
Alcohol content: ~10–12% ABV, ~12–14 grams of alcohol per serving

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Ingredients

• 1½ oz Japanese whisky or light blended Scotch
• ¾ oz pandan syrup (recipe below)
• 4–5 oz chilled soda water
• Ice (large cubes preferred)
• Garnish: pandan leaf or lemon twist

This cocktail hinges on balance and aromatic layering. The whisky should be elegant and not overly peaty—Suntory Toki, Hibiki Harmony, or a light Speyside Scotch like Glenlivet are all excellent choices.

The pandan syrup adds a nutty, vanilla-like depth. It can be made easily at home by steeping pandan leaves in water and sugar.

Pandan Syrup Recipe:

• 1 cup water
• 1 cup white sugar
• 4–5 pandan leaves, tied in knots or roughly chopped

Simmer all ingredients on low for 10 minutes, then let steep off the heat for another 15–20. Strain and cool. Keeps in the fridge for up to two weeks.

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Equipment Needed

• Highball glass
• Bar spoon
• Jigger
• Ice mold or ice scoop
• Kettle or saucepan (for syrup)
• Fine strainer

Since the Pandan Highball is built in the glass, there’s no shaking or stirring in a mixing glass. The focus is on cold temperature, clean layers, and perfect carbonation. Use freshly opened soda water for maximum fizz, and chill everything—glassware, whisky, and soda—for best results.

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Step-by-Step Instructions

1. Prep your glass.
Chill a highball glass in the freezer or pack it with ice while you prepare ingredients.

2. Build the base.
Add to the glass:

• 1½ oz Japanese whisky
• ¾ oz pandan syrup

3. Add ice.
Fill the glass with large, clear ice cubes or long ice columns to minimize dilution and keep carbonation strong.

4. Top with soda water.
Slowly pour 4–5 oz chilled soda water down the side of the glass to preserve bubbles.

5. Stir gently.
Use a bar spoon to lift the mixture from the bottom up—no vigorous stirring. Just one or two slow swirls to integrate.

6. Garnish and serve.
Slip a fresh pandan leaf into the glass for aroma, or use a lemon twist to brighten the top.

Flavor Profile and Tasting Notes

The Pandan Highball is all about subtlety and structure. The whisky brings soft grain, malt, and floral notes, while the pandan syrup adds a silky layer of sweetness that hints at vanilla, coconut, and toasted rice.

Key flavors include:

• Nutty and grassy pandan aroma
• Light malt and honey from the whisky
• Crisp carbonation from soda water
• A barely sweet, velvety finish that lingers

It’s the kind of drink you can sip casually or savor slowly, evolving as the ice melts and the syrup dilutes.

Pairs beautifully with:

• Thai or Vietnamese appetizers (like chicken satay or spring rolls)
• Grilled shrimp with lime and herbs
• Sushi or sashimi
• Coconut desserts, rice puddings, or pandan chiffon cake

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Garnishing and Presentation

Presentation for the Pandan Highball should be simple, clean, and refreshing.

Recommended garnishes:

• A single pandan leaf, trimmed and tucked into the ice
• A thin lemon peel, expressed over the drink for citrus top notes
• Optional: a light mist of pandan extract (if available) for added aroma

Use a tall, narrow highball glass to maintain carbonation and visual clarity. If using clear ice columns or spears, the drink becomes even more elegant—showcasing the translucent syrup-tinted whisky base beneath the soda.

Serve with a straw only if requested—it’s best enjoyed as a sipper.

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Pairing Suggestions

The Pandan Highball’s light and fragrant nature makes it a natural pairing for Asian cuisine, seafood, and delicate flavors.

Savory pairing ideas:

• Crispy duck salad or Vietnamese papaya salad
• Lemongrass grilled chicken
• Sushi, sashimi, or seaweed salad
• Coconut milk-based curry with jasmine rice

Sweet pairings:

• Pandan sponge cake or kaya toast
• Mango sticky rice
• Coconut milk jellies or tapioca pudding
• Light shortbread or almond cookies

Because it’s lower in ABV and refreshing, it also pairs beautifully with spicy food, cooling the palate between bites.

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Cocktail History and Trivia

The Highball has its origins in late 19th-century America, but it was the Japanese version that perfected the craft: cold, carbonated, clean. The Mizuwari (“mixed with water”) method became a ritual in Japan—whisky diluted with cold water or soda, often accompanied by meticulous service and beautifully carved ice.

The Pandan Highball is a modern fusion—combining Asian flavors like pandan and subtle sweetness with this revered Japanese bar technique. Pandan itself is a staple across Southeast Asia, used in both sweet and savory dishes, known for its vanilla-like flavor with grassy, coconut undertones.

In cocktails, pandan has emerged as a trendsetter in craft bars from Singapore to San Francisco—an aromatic bridge between East and West.

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Serving Suggestions

Serve the Pandan Highball:

• Before dinner, as a light aperitif
• At outdoor summer parties or rooftop gatherings
• With Southeast Asian food
• As a refined brunch cocktail alternative to mimosas or spritzes

To scale for a group, pre-batch the whisky and syrup, then top with soda individually over ice. Keep everything as cold as possible to retain fizz.

Serving cold is key. Use chilled glassware and soda. Avoid garnishes that wilt easily in carbonation.

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Alcohol Content and Alternatives

With a relatively light pour of whisky and a long pour of soda, the Pandan Highball stays around 10–12% ABV—making it a low-proof, high-refreshment cocktail.

To reduce strength even more:

• Use 1 oz whisky + ½ oz syrup, topped with 6 oz soda
• Use a lower-proof spirit like a whisky liqueur or a Japanese plum whisky

Mocktail version:

• ¾ oz pandan syrup
• 1 dash lemon juice
• 5 oz soda water
  Serve over ice with a pandan leaf and enjoy the aroma and flavor without the booze.

Fun variations:

• Add a splash of coconut water or calamansi juice
• Use green tea-infused soda for added depth
• Swap in gin or rum for a new flavor base (pandan pairs well with both)

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Frequently Asked Questions (FAQ)

What does pandan taste like?
Pandan is nutty, grassy, and slightly sweet—often compared to vanilla, coconut, or basmati rice.

Can I use pandan extract instead of syrup?
Only in small amounts—pandan extract is concentrated and can be overpowering. It’s best to infuse or make a syrup.

What kind of whisky is best?
Japanese or light Scotch—look for smooth, floral, and clean flavors. Avoid smoky or heavily peated whisky.

Can I make this in advance?
Yes. You can mix whisky and pandan syrup ahead of time, chill it, and top with soda to order.

Is pandan syrup hard to find?
Some Asian groceries carry it, but it’s easy to make at home. Just steep pandan leaves in sugar water and strain.

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Conclusion

The Pandan Highball is a beautiful example of how one unexpected ingredient can elevate a classic. With its minimalist structure and aromatic complexity, this drink offers refreshment and refinement in equal measure. It’s perfect for warm days, elegant evenings, or any moment when you want something light but deeply satisfying.