Pandan, a highly aromatic leaf from Southeast Asia, has been a staple in regional kitchens for centuries, contributing a delicate sweetness to desserts and a grassy, coconut-like richness to savory dishes. This versatile ingredient, traditionally found in everything from Vietnamese chè to Thai gai ban duey, is now transitioning from the culinary world to the realm of beverages, where it's being embraced by mixologists and baristas across the globe.

This fragrant leaf, often referred to as the \"vanilla of Southeast Asia\" due to its similar role in imparting warmth and depth, is celebrated for its earthy, velvety, and nutty characteristics. Its essence, extracted by steaming or blending its blade-like leaves, offers a flavor profile that harmonizes beautifully with tropical fruits, coconut milk, various teas, and robust spirits such as rum, gin, and whiskey. Visionary professionals like Tuan Nguyen of Larry's Cà Phê in Brooklyn have successfully substituted vanilla with pandan syrup in popular drinks, noting how its unique aroma and taste complement the earthiness of matcha, transforming seasonal offerings into permanent menu fixtures. Similarly, Colleen Hughes, the bar program director at Leluia Hall in Charlotte, North Carolina, praises pandan for its ability to provide a subtle sweetness and grassy undertone that enriches drinks, likening its effect to a form of fat-washing that pairs exceptionally well with clear spirits. Hughes's cocktail, 'I'm Blushing,' masterfully blends pandan and coconut flakes with genmaicha-infused vodka, strawberry, and other components, revealing a complex flavor that evolves as the drink cools.

Beyond its supporting role, pandan is also taking center stage in many drink creations. Mixologist and recipe developer Jae Bae was particularly impressed by the Truffled Pandan at Bangkok Supper Club in New York City, where pandan served as a subtle, unifying note after the initial bold flavors of truffle and coffee-infused apple juice. Bae champions a broader exploration of pandan beyond its conventional use in neon-green, coconut-heavy tiki cocktails, advocating for its savory, unexpected, and elegant applications. He draws inspiration from traditional Asian culinary practices, experimenting with pandan-infused simple syrups and employing sous vide techniques to infuse spirits with fresh leaves, as seen in his popular Vietnamese Grilled Banana recipe. In establishments like Sisters Thai in Washington D.C., pandan is the star, featured prominently in their signature Pandan Old-Fashioned. Bartender Thomas Samuels explains their process of infusing crushed pandan leaves directly into whiskey for several days, resulting in a distinctively pandan-forward drink that skillfully balances the traditional bitterness of an Old-Fashioned, proving to be a beloved customer choice. This innovative approach to integrating pandan into diverse beverage offerings underscores its immense potential and growing influence in the craft of drinks.

The burgeoning embrace of pandan in contemporary beverages is more than just a trend; it's a testament to the boundless creativity and global interconnectedness of culinary and mixological arts. It highlights how unique, culturally rich ingredients can transcend their traditional boundaries to inspire new flavors and experiences, inviting us to explore a world of taste that is both diverse and endlessly fascinating. This movement encourages us to remain open to novel combinations and appreciate the intricate symphony of flavors that can arise when tradition meets innovation, enriching our palates and broadening our horizons.