Recipe Summary: Bun House Disco’s Pandan Negroni — Quick Notes for Editors

Hook: Need a plug-and-play cocktail brief you can drop into a column or social post in under 90 seconds?

Editors, columnists and social teams juggling daily deadlines: this is a concise, printable recipe summary and scene notes pack for Bun House Disco’s pandan negroni. Everything below is ready to copy, paste, print or adapt — from an immediate one-line lead to a full method, serving tips, shot-ready social captions and batch scaling for bars.

One-line TL;DR

Pandan Negroni — pandan-infused rice gin, white vermouth and green Chartreuse: a herbaceous, Southeast-Asian twist on a classic negroni from Bun House Disco (Linus Leung, London).

Quick Summary (30–50 words)

Bun House Disco’s pandan negroni blends pandan-infused rice gin with dry white vermouth and green Chartreuse for a vividly green, aromatic riff on the Negroni. The pandan brings fragrant, grassy-sweet notes that lift the herbal Chartreuse and tighten the drink’s savory edge.

Fast Facts — Ready for a recipe card (printable)

• Serves: 1
• Prep time: 10 min to blitz + strain (or 4–12 hr for cold infusion)
• Yield: 55 ml cocktail (pre-dilution)
• Estimated pre-dilution ABV: ~38% (falls to ~24–28% after stirring over ice)
• Source: Linus Leung, Bun House Disco, Shoreditch; recipe published in The Guardian (photography: Rob Lawson)

Ingredients (single serve)

• Pandan-infused rice gin: 25 ml (see infusion method below)
• White vermouth (dry): 15 ml
• Green Chartreuse: 15 ml

Pandan gin infusion (makes ~175 ml)

• 10 g fresh pandan leaf (green portion only), roughly chopped
• 175 ml rice gin

Roughly chop pandan, blitz with gin in a blender, then strain through a fine sieve or muslin. Result: vibrant green, fragrant gin. Alternative: cold-macerate pandan in gin for 4–12 hours for a cleaner flavour. For technical notes on extraction and liquid behaviour during blending and stirring, see Mixology Meets Physics.

Method — concise bartender steps

1. If making pandan gin now: blend pandan + gin, then fine-strain through muslin into a clean bottle. Chill.
2. Measure 25 ml pandan gin, 15 ml white vermouth and 15 ml green Chartreuse into a mixing glass or tumbler.
3. Add large ice and stir 20–30 seconds to chill and dilute (~20–25% dilution target).
4. Strain into a rocks glass over a single large ice cube (or serve built in the tumbler if preferred).
5. Garnish: a single curled pandan leaf or expressed lemon peel (optional). Serve immediately.

Why this works (mixology notes)

Balance: The pandan’s floral-grassy sweetness lifts the gin’s botanicals while the white vermouth provides dryness and structure. Green Chartreuse adds a concentrated herbal, minty backbone — use conservatively (15 ml) to avoid dominance.

Texture & Temperature: Large ice preserves clarity while delivering measured dilution. Stirring rather than shaking keeps the cocktail silky and unfoamed — important for the pandan aroma to remain forward.

Editor-friendly scene notes & column copy (plug-and-play)

Short lead (20–25 words)

From Bun House Disco in Shoreditch: a green-tinged pandan negroni that swaps orange bitter for Southeast Asian aroma — pandan-infused rice gin meets Chartreuse.

Expanded lead (45–65 words)

Bun House Disco’s pandan negroni, created by Linus Leung, reimagines the classic Negroni using pandan-infused rice gin, dry white vermouth and green Chartreuse. The pandan leaf lends fragrant, grassy sweetness and a vivid green hue; Chartreuse supplies high-octane herbal complexity. Serve on the rocks with a pandan curl or lemon expression.

40-character tagline (for sidebars)

Pandan Negroni: pandan gin • vermouth • Chartreuse

Audio/Voiceover line for short video (10s)

“Pandan meets Negroni: rice gin infused with pandan, a splash of dry vermouth and green Chartreuse — fragrant, herbal, vivid.”

Social-ready captions & assets

Instagram (caption options)

• Short (one-liner): Bun House Disco’s pandan negroni — pandan-infused rice gin, white vermouth & green Chartreuse. #pandan #negroni #BunHouseDisco
• Medium (2–3 lines): The pandan negroni rethinks a classic. Pandan-infused rice gin brings grassy, floral notes while Chartreuse adds herbal intensity. Serve over a single large cube. Photo credit: Rob Lawson/The Guardian.
• Long (story/IGTV caption): Tell the origin: late-’80s Hong Kong inspiration, Shoreditch bar culture, Linus Leung’s twist — then drop the recipe and a CTA to swipe up for the full method.

X (Twitter) / Threads (short)

Vivid green, fragrantly herbal: Bun House Disco’s pandan negroni swaps orange for pandan. Recipe: pandan-infused rice gin 25/ vermouth 15/ Chartreuse 15. #cocktailnotes

TikTok / Reels shot list (15–30s)

1. 0–3s: Title card “Pandan Negroni — Bun House Disco”
2. 3–8s: Blitz pandan + gin, quick strain close-up
3. 8–15s: Measure, stir with large ice, pour over cube
4. 15–20s: Garnish, camera pull-back, sip & reaction
5. 20–30s: On-screen text: recipe + CTA to read more

For field shooting tips, battery and lighting workflows suited to quick social edits, see our recommended field rig primer: Field Rig Review: Night‑Market Live Setup, and for platform‑agnostic templates consider building a platform‑agnostic live show template.

Printable recipe card layout (A6 / email-friendly)

Top: Title + one-sentence lead. Middle column: Ingredients & method in bullet form. Right column: serving tips, garnish, ABV estimate and allergy note. Footer: credit to Bun House Disco + photo credit. If you want to boost sign-ups, pair the downloadable A6 recipe card PDF with a short announcement — use templates for quick distribution: quick-win announcement templates.

Serving tips — quick, actionable

• Ice: Use a single large cube to slow dilution and keep the pandan aroma intact.
• Stirring time: 20–30 seconds for ~20–25% dilution — aim for a 8–10°C serving temperature.
• Glassware: Old-fashioned / rocks glass. The original builds in a tumbler — both work.
• Garnish: Curled pandan leaf (visual echo) or expressed lemon peel to lift sweetness.
• Shelf-life: Pandan-infused gin lasts ~2–3 weeks refrigerated; discard if off-odour appears.

Substitutions & variations (editor-ready)

• No rice gin: Use a neutral gin, but expect a less rounded rice-like mouthfeel.
• No fresh pandan: 5–10 ml pandan syrup or 1–2 drops pandan extract (adjust sweetness) — note extract is more intense.
• Lower ABV: Swap green Chartreuse for an herbal amaro or use a lower-ABV vermouth-forward formula; or reduce Chartreuse to 10 ml.
• Zero-proof: Use non-alc botanical spirit + pandan syrup + non-alcoholic vermouth alternative + anise/herbal non-alc cordial to mimic Chartreuse.

Batching for bars: fast formulas

Use the recipe ratio: 25 : 15 : 15 (pandan gin : white vermouth : green Chartreuse). Batch sizes below are pre-dilution and assume you will stir and serve over ice. If you plan events or capsule pop-ups, these batching formulas pair well with micro-event setups: Capsule Pop‑Ups in 2026.

• 10 serves: 250 ml pandan gin / 150 ml white vermouth / 150 ml Chartreuse
• 20 serves: 500 ml pandan gin / 300 ml white vermouth / 300 ml Chartreuse
• 100 serves: 2.5 L pandan gin / 1.5 L white vermouth / 1.5 L Chartreuse

Batch tip: cold-macerate pandan in the total gin volume for 6–12 hours for clarity, then fine-strain and combine with measured vermouth & Chartreuse in labelled kegs/bottles. For clarity and extraction control, the technical note in Mixology Meets Physics is useful.

Allergen, sourcing & safety notes

• Allergens: No common allergens in the listed ingredients, but check vermouth components for sulfites (common in fortified wines).
• Sourcing pandan: Fresh pandan leaf is available at Asian grocers; frozen leaves or pandan paste are acceptable substitutes.
• Food safety: Store pandan-infused gin refrigerated; discard after 2–3 weeks. Avoid prolonged room-temperature storage with fresh plant matter.

Photography & styling notes for quick publication

• Palette: emphasize greens — pandan leaf, muted amber from Chartreuse. Contrast with dark background or wooden bar top.
• Props: large clear cube, brass bar spoon, muslin strainer, curled pandan leaf for garnish.
• Shot list: reflection/overhead of the green gin, close-up of strain, pour into glass, garnish detail, bartender hand stirring.
• Alt text suggestion: “Bun House Disco pandan negroni: a bright green cocktail in a rocks glass with a pandan leaf garnish.”

For weekend or small at-home shoots, smart lighting and sound setups improve output — see our weekend dinner party setup guide for simple lighting and charging tips.

SEO & metadata snippets (editor-ready)

Use these to save time when publishing:

• SEO Title (suggested): Pandan Negroni Recipe — Bun House Disco
• Meta description (suggested): Quick recipe summary and serving tips for Bun House Disco’s pandan negroni: pandan-infused rice gin, white vermouth and green Chartreuse.
• Keywords: pandan negroni, recipe summary, cocktail notes, Bun House Disco, ingredients, mixology, serving tips, editor resources

Also consider micro‑site signals — small brand assets like contextual icons can help edge‑first publishing: Contextual Icons & Edge Signals.

Trends & context — why this matters in 2026

By early 2026 the bar scene has doubled down on culturally specific ingredients and visually distinct cocktails. After late‑2025 momentum for Southeast Asian botanicals and rice-based spirits, bartenders are using pandan not just as garnish but as a core flavor agent. Rice gin — a growth category since 2023 — continues to attract small Asian and craft producers seeking terroir-driven alternatives to juniper-dominant styles.

Three 2026 considerations for editors and creators:

• Ingredient storytelling: Readers want provenance — note Bun House Disco’s Shoreditch-Hong Kong inspiration and Linus Leung’s role when possible.
• Visual-first content: Green, photogenic cocktails perform well on short-form video platforms; recipe cards should be framed for mobile sharing. For short-form video planning and portfolio practice, see Portfolio Projects to Learn AI Video Creation.
• Responsible & alternative offers: The post-pandemic bar consumer expects lower-ABV and zero-proof options — include those variations in your coverage.

Quick QA: Common editorial questions

• Q: Is pandan safe to use fresh?
  A: Yes — culinary pandan leaf is commonly used across Southeast Asia. Rinse and use only the green portion. For longer storage use paste or syrup.
• Q: Will Chartreuse dominate?
  A: At 15 ml it enhances herbaceous notes without overwhelming when stirred and properly diluted. Reduce to 10 ml for a gentler profile.
• Q: Does rice gin matter?
  A: It adds a rounder, slightly ricey mouthfeel that complements pandan; a neutral gin is an acceptable substitute if rice gin isn’t available.

Plug-and-play copy blocks (drop straight into columns)

50–70 word copy

Bun House Disco’s pandan negroni, from Linus Leung, swaps the usual orange notes for fragrant pandan. Pandan‑infused rice gin pairs with dry white vermouth and green Chartreuse to create a herbal, vivid-green riff on the Negroni. Serve stirred over a single large cube with a curled pandan leaf. Recipe: 25 ml pandan gin, 15 ml vermouth, 15 ml Chartreuse.

140-character social blurb

Vivid and herbal: Bun House Disco’s pandan negroni — pandan-infused rice gin, white vermouth & green Chartreuse. #BunHouseDisco #pandan

Advanced editor resources

If you’re producing a feature or a drink column series, consider these value-adds:

• Include a short Q&A with Linus Leung on the drink’s inspiration and pandan sourcing — readers value first-person craft perspectives.
• Pair with a short primer on rice gin: producers, tasting notes and why it pairs with pandan.
• Create a downloadable A6 recipe card PDF (use the printable layout above) to boost newsletter sign-ups.

Final editorial checklist before publishing

1. Credit Bun House Disco and photo credit (Rob Lawson / The Guardian) where applicable.
2. Confirm ingredient spellings: “pandan” (not pandanus), “Chartreuse” (capital C).
3. Include a short note on storage and batch safety for pandan-infused gin.
4. Attach alt text and caption for images, and pick a 9:16 video trim for Reels/TikTok.

Closing: Actionable takeaways

• Use the provided one-line lead or the 50–70 word drop-in to save editorial time.
• For visual-first channels, prioritise the pandan-straining and pour shots; use the ALT text supplied.
• Batch the pandan gin with cold-maceration for clarity if you expect to serve multiple drinks or scale for events.

Editors: copy any block above directly into your CMS or socials — all material is structured for instant publishing and print-ready use.

Call to action

Need a printable PDF of this recipe card, high-res caption-ready images, or a short interview with Linus Leung for your feature? Visit synopsis.top or subscribe to our editorial feed for ready-to-publish cocktail briefs and scene notes tailored for busy editors.

Related Reading

• Mixology Meets Physics: The Fluid Dynamics of Cocktails (Pandan Negroni Case Study)
• From Mocktails to Makeup: Creating a Cocktail-Inspired Beauty Palette (Pandan Negroni Edition)
• Field Rig Review: Night‑Market Live Setup — Battery, Camera, Lighting and Workflow
• Quick Win Templates: Announcement Emails Optimized for Omnichannel Retailers
• Ad Creative for Domain Listings: Borrowing Lessons from Lego, Skittles, and e.l.f.
• World Cup 2026: Visa, Flight and Accommodation Checklist for Fans Traveling from the UAE
• Hands-On Workshop: Build a One-Week Microdrama Course with Vertical Video Tools
• Podcast Promotion Playbook: Cross-Platform Tactics Using YouTube, Bluesky, and Fan Communities
• Collecting on a Budget: When to Buy Licensed LEGO Sets and When to Wait