How to Make Bun House Disco’s Pandan Negroni at Home

Beat the viral recipe guesswork: recreate Bun House Disco’s pandan negroni at home (and film it like a pro)

If you’ve ever tried to copy a trendy bar cocktail and been let down by flat flavors, missing ingredients or a messy video edit—this guide is for you. In 2026, home bartending has matured: people want reliable, reproducible versions of viral drinks and short-form videos that actually convert views into followers. Here’s a tested, step-by-step method to make Bun House Disco’s pandan negroni at home, plus practical rice gin substitutions, techniques to control pandan sweetness, and a short-form video blueprint so your clip gets saved (and maybe goes viral).

The elevator pitch (what you need to know first)

The pandan negroni is a green-tinted twist on the classic negroni from Bun House Disco, a Shoreditch bar that blends Cantonese/Asian flavors with late-’80s nightlife vibes. The drink balances pandan-infused rice gin, white vermouth and green chartreuse. It’s aromatic, slightly sweet, and herbaceous—perfect for anyone who likes floral or Asian-inspired cocktails.

Core recipe (single serve)

• 25ml pandan-infused rice gin (see infusion methods below)
• 15ml white vermouth (a dry, floral vermouth like Noilly Prat or a quality Japanese white vermouth)
• 15ml green chartreuse

Stir with ice, strain into a chilled rocks glass over a large cube, garnish with a small pandan leaf or flamed orange twist, and serve.

Why this matters in 2026: trends driving the pandan negroni’s popularity

From late 2025 into 2026, cocktail trends leaned heavier into regional ingredients and sustainable sourcing. Asian flavors—yuzu, shiso, pandan—have moved from novelty to mainstream. At the same time, craft distillers began producing more rice-based spirits (especially in Europe and North America), so rice gin is easier to find. For home bartenders and creators, that means two things: more access to authentic flavors, and more competition for attention—so your drink needs both solid technique and a scroll-stopping short-form clip. Sustainability in ingredient sourcing also matters; consider low-waste approaches used in other food-first operations for inspiration (see sustainable field kits and zero-waste food playbooks).

Pandan-infused rice gin: three reliable methods (quick, classic, and precision)

Pandan is fragile: its top notes are aromatic and grassy, and heat or long exposure can change the flavor. Below are three infusion methods I tested in my home lab (with consistent results):

1) Quick blender blitz (the Bun House Disco method — ~15 minutes)

• Ingredients: 10g fresh pandan leaf (green part only), 175ml rice gin.
• Method: Roughly chop pandan, blitz with gin in a blender 5–10 seconds. Immediately strain through a fine sieve lined with muslin. Repeat strain for clarity.
• Notes: Fast, vivid green color, strong pandan aroma. Best if you want instant results for video. Avoid over-blending—too much heat will dull the aromatics.

2) Cold infusion (cleanest aromatics — 24–48 hours)

• Ingredients: same as above.
• Method: Chop pandan, add to gin in a sealed jar, store in fridge 24–48 hours. Taste at 12-hour marks; strain when you hit the preferred aroma.
• Notes: Cleaner, less vegetal bitterness. Great if you prepare ahead for a dinner or shoot.

3) Sous‑vide precision infusion (best aroma control — 45–90 minutes)

• Ingredients: same.
• Method: Vacuum-seal pandan and gin or use a zip bag with most air removed; sous-vide at 55–60°C for 45–90 minutes. Chill and strain.
• Notes: Heat expedites extraction without boiling off volatiles. Use this when you want consistency and a bright, nuanced pandan note.

How to substitute rice gin (real-world swaps that work)

Rice gin has a round, slightly sweet base that complements pandan. If you can’t find rice gin in your market, here are tested swaps that preserve texture and character.

Option A — London dry gin + Junmai sake (recommended)

• Ratio: 140ml London dry gin + 35ml Junmai sake (to make 175ml)
• Why: Sake adds rice backbone and umami, while dry gin keeps botanicals sharp. Use cold infusion.

Option B — Japanese craft gin (e.g., Roku, Nikka variants)

• Why: Many Japanese gins use rice, yuzu or local botanicals—these echo the profile of rice gin and work well straight in the recipe.

Option C — Gin + soju or shochu (lower ABV, altered mouthfeel)

• Mix 150ml gin + 25ml soju (or mild shochu). The result is softer and rounder; may need slightly more pandan infusion for balance.

Option D — Neutral spirit + rice syrup (use cautiously)

• Mix 160ml neutral spirit (vodka) + 15ml lightly sweetened rice syrup. This gets closer to the sweetness and body of rice gin but loses botanical complexity—add a few drops of citrus oil or a small pinch of coriander for depth.

Balancing pandan sweetness and preserving aroma

Pandan is aromatic with subtle sweetness—too much extraction makes the gin taste grassy or cloying. Here’s how to calibrate:

• Taste early: When cold-infusing, taste at 12, 24, 36 hours. Stop when pandan aroma is bright but not syrupy.
• Control quantity: Start with 10g pandan per 175ml spirit, then reduce to 7–8g for subtler results.
• Adjust cocktail balance: If pandan makes the cocktail too sweet, reduce green chartreuse by 3–5ml or cut pandan gin to 20ml and add 5ml white vermouth to maintain volume and aromatics.
• Counter sweetness: Add 1–2 drops of saline solution or 1 tsp fresh lime juice per batch of 4 drinks to brighten the finish without changing flavor profile dramatically.
• Use bitters sparingly: 1–2 dashes of orange or aromatic bitters can lift bitterness and complexity without covering pandan.

Linus Leung of Bun House Disco (featured in The Guardian, 2025) uses a blender-and-muslin method for instant, bold color—great for the bar, but home bartenders should test cold infusion for cleaner aromatics.

Step-by-step drink build (clean method for home bartenders)

1. Make pandan-infused gin using your chosen method and chill.
2. Measure 25ml pandan gin, 15ml white vermouth, 15ml green chartreuse into a mixing glass.
3. Add large ice and stir for 20–30 seconds until well chilled and slightly diluted.
4. Strain over a single large cube in a rocks glass.
5. Garnish: small pandan leaf or flamed orange twist (careful with heat and pandan leaf safety—don’t set the leaf on fire).
6. Serve with a short explanation: “Pandan-infused rice gin, white vermouth & green chartreuse.”

Drink styling and photography tips (for socials)

To make your pandan negroni look professional on camera:

• Glassware: Use a heavy-base rocks glass to anchor the image and show clarity and color.
• Ice: Use a single large cube—clear ice preferred—to slow dilution and look premium.
• Garnish: A tidy pandan leaf angled against the glass or an orange twist. Avoid too-large garnishes that hide the drink color.
• Lighting: Backlight or side light to make the green tones glow. Avoid direct overhead light that flattens color. For on-location shoots consider compact power and kit suggestions from field reviews when you need reliable lighting and charging (compact smart chargers).
• Backgrounds: Dark matte backgrounds make the green pop; wooden boards or textured black slate work great.

Short-form video blueprint (30–45 seconds, optimized for 2026 platform changes)

In 2026, short-form algorithms reward viewer retention and meaningful engagement. Your edit should hook immediately and deliver sensory payoff. Here’s a tested storyboard and caption + hashtag ideas.

Storyboard (vertical 9:16)

• 0–2s: Hook text overlay + quick visual (e.g., vibrant green gin pour) — “Make Bun House Disco’s pandan negroni at home” (remember: hook in 2 seconds).
• 2–7s: 3-card ingredient shot (pandan leaf, rice gin substitute options, green chartreuse) — quick labels (use compact kit framing tips from portable micro-studio reviews: on-the-road studio kits).
• 7–15s: Infusion highlight (blender blitz shot or jar-in-fridge time-lapse) — keep it fast
• 15–24s: Build + stir, close-ups on ice and liquid viscosity
• 24–30s: Pour into glass, garnish, final reveal with slow 3-second linger
• 30–35s: Text CTA: “Save this recipe • Tag @yourhandle when you try it”

Editing & sound

• Use crisp jump cuts and 0.3–0.5s beats to keep momentum.
• Layer ambient bar sfx + a trending instrumental (2026 platforms continue to favor licensed short tracks; use royalty-free if monetizing). For creator strategy and conversion tips see creator playbooks.
• Add on-screen captions for accessibility and when sound is off.

Thumbnail and caption formula

• Thumbnail: close-up of green pour + bold text “Pandan Negroni” (kit and camera recommendations available in pocket-cam and portable-capture reviews — see PocketCam Pro field review and portable capture devices).
• Caption template: “Home bartending: Bun House Disco’s pandan negroni (25ml pandan gin • 15ml vermouth • 15ml Chartreuse). Rice gin swap & tips below. #pandannegroni #homebartending”

Advanced tips & troubleshooting

Too sweet?

• Reduce pandan infusion strength or cut pandan gin from 25ml to 20ml and add 5ml dry vermouth or 1–2 dashes of citrus bitters.

Too bitter or vegetal?

• Over-extracted pandan = shorter infusion next time. For this drink, consider swapping green chartreuse for 12ml Chartreuse + 3ml Suze or gentian liqueur to adjust bitterness profile.

Flat aroma?

• Add a light spray of pandan water (1–2 sprays) to the glass rim, or briefly express an orange peel over the drink to lift aromatics.

Make it your own (flavor variations to try)

• Sweeter, tropical: Add 5ml pandan syrup to emphasize coconut-like notes.
• More bitter: Replace white vermouth with equal parts blanc vermouth and a bitter aperitif.
• Smoky twist: Rinse the glass with a sliver of peated whisky before pouring for a complex finish. If you’re planning events or pop-up tastings, consider micro-event playbooks for logistics (pop-up retail for makers).

Storage, scaling, and sustainability

Pandan-infused gin keeps well: store in a sealed bottle in the fridge for up to 3–4 weeks; label with date and batch. If you make larger batches for parties or content, scale ingredients linearly and taste frequently. In 2026, bars and home cooks are prioritizing local produce—source pandan from Asian markets or grow a plant on a sunny windowsill. For sustainability, avoid single-use garnishes and repurpose used pandan for syrup or infused sugar.

Final takeaways — what to remember

• Pandan negroni = pandan-infused rice gin + white vermouth + green chartreuse. The balance is fragile—taste as you go.
• Infusion smarter, not harder: Choose blender blitz for speed, cold infusion for purity, sous-vide for control.
• Substitutions: Use London dry gin + Junmai sake or Japanese craft gin when rice gin isn’t available.
• Video matters: Hook in 2 seconds, show quick transformation, and finish with a glossy reveal to maximize shares in 2026’s short-form landscape. For creator infrastructure and creator ops guidance see the creator ops playbook.

Try it tonight — and share your clip

Recreating Bun House Disco’s pandan negroni is a great way to practice precision infusion and short-form storytelling. Make a small test batch, film the process with the storyboard above, and post your edit. Tag @viral.cooking and include #pandannegroni and #homebartending—we’ll share standout recreations. Want the printable recipe card or a 30-second edit template? Sign up to our creator toolkit for downloadable templates, captions, and a checklist to shoot like a pro.

Ready to mix? Save this page, make the pandan gin today, and shoot a short clip—your followers will love it.

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