Pandan is Southeast Asia's vanilla. Long green leaves, grown in every Malaysian backyard, used in everything from kuih to nasi lemak. In a Mojito, pandan layers its grassy-coconut character over the Cuban classic's mint-lime structure. The result is a drink that smells like a Malaysian garden and drinks like a Havana afternoon.

Ingredients

  • White rum 50ml
  • Pandan syrup 15ml
  • Fresh lime juice 20ml
  • Fresh mint leaves 10 (spearmint)
  • Simple syrup 5ml
  • Cold soda water (top)
  • Knotted pandan leaf and fresh mint sprig to garnish
  • Crushed ice

Method

  1. Add mint leaves and pandan syrup to a Collins glass.
  2. Muddle gently. Bruise the mint to release oils. Do not pulverise (chlorophyll bitter).
  3. Add rum, lime, and simple syrup.
  4. Half-fill with crushed ice. Stir thoroughly to integrate.
  5. Top with crushed ice up to the rim.
  6. Top with cold soda water.
  7. Garnish with a knotted pandan leaf and a fresh mint sprig clapped between your palms.

How to make pandan syrup

Pandan syrup is the cocktail-bar-grade version of the kuih-making liquid. Available pre-made at some Malaysian bartender suppliers; making your own is better.

For 500ml of syrup:

  • Fresh pandan leaves 12 leaves (knotted)
  • Water 500ml
  • Sugar 400g

Method: simmer pandan in water 20 minutes. The liquid should turn green and smell strongly of pandan. Strain. Add sugar, dissolve over low heat. Cool. Bottle. Refrigerated, keeps 3 weeks.

For an upgraded version, blend half the cooked pandan leaves with the strained liquid, then strain through cheesecloth. The blended pandan extracts more chlorophyll and aroma.

The mint question

Spearmint is the canonical mint for Mojitos. Peppermint is too aggressive. Mint sources vary in oil content; bruise the leaves to test their aroma before muddling.

10 leaves is the standard. Adjust based on the mint's strength.

The rum question

White rum is the canonical pick. Bacardi Carta Blanca (everyday), Havana Club 3-year (upgrade), Plantation 3 Stars (cult upgrade).

Avoid heavily-funky Jamaican white rums (Wray & Nephew) for a Pandan Mojito; the funk fights the pandan.

What it should taste like

Vegetal, slightly sweet, mint-bright, with the pandan's grass-coconut character lifting the mint and complementing the lime. The drink should drink long. Three sips and you should still have plenty left, with the ice still mostly unmelted. The pandan continues to release flavour into the drink throughout.

Why pandan works in a Mojito

Pandan and mint are both green-aromatic ingredients. Pandan brings vanilla-coconut depth; mint brings menthol-brightness. Together, they create a two-layer aromatic top that's more complex than mint alone.

The pandan also slightly thickens the drink (the leaves release a faint pectin-like structure), which gives the Pandan Mojito a slightly more "syrupy" mouthfeel than a standard Mojito. Adjust with extra soda if you prefer it leaner.

Variations

Pandan Mojito with kaffir lime leaf: add a single kaffir lime leaf to the muddle. Adds bright citrus aromatic.

Pandan Coconut Mojito: replace 15ml of soda with coconut water. Tropical, slightly sweeter, very Malaysian.

Pandan Mojito with cendol: add a spoon of green cendol jelly to the bottom of the glass before building. Texture surprise; the cendol stays at the bottom and you eat it after drinking.

Spicy Pandan Mojito: add a thin slice of cili padi to the muddle. Heat layered over pandan.

Related

Frequently asked questions

What glass is the Pandan Mojito served in?

A tall Collins glass filled with crushed ice, with a knotted pandan leaf tucked down the inside and a fresh mint sprig planted on top. The crushed ice is structural; it chills aggressively and the slow melt is what makes a Mojito drinkable across 25 minutes. A short glass cannot hold the build.

Can I substitute the pandan syrup?

Pandan is the structural Malaysian aromatic and not really substitutable. Without pandan, you have a regular Mojito (also nice, different drink). Vanilla syrup is the closest western emergency stand-in but loses the grassy character. Fresh pandan leaves are readily available in Malaysian wet markets and Asian grocery stores; the syrup keeps three weeks in the fridge once made.

How strong is the Pandan Mojito?

Around 10 to 13 percent ABV in the glass after the crushed-ice melt and soda top. The 50ml of white rum is the alcohol load; the pandan syrup, lime, mint, and soda all lengthen the drink. Long format, low strength, easy to pace. Built to drink slow on a warm afternoon.

Where can I order a Pandan Mojito in PJ or KL?

At Dissolved Solids in Damansara Kim, Petaling Jaya (43-1 Jalan SS20/11, Tue to Sun 15:00 to 01:00, WhatsApp +60 11-4008 7607) and at Soluble Solids in SS2, Petaling Jaya (50-1 Jalan SS2/24, Wed to Sun 18:00 to 01:00, WhatsApp +60 11-1682 8651). Both bars are in Tatler Asia Top 20 Bars 2025/26, and both keep fresh pandan syrup behind the bar.

What food pairs with the Pandan Mojito?

Nasi lemak with sambal ikan bilis (the pandan in the drink picks up the pandan-cooked coconut rice). Ayam goreng berempah. Sambal-grilled prawns. Otak-otak. For dessert pairings, kuih seri muka or sago gula melaka. The drink is built to belong on a Malaysian table; anything from the local kitchen sits well alongside. Avoid creamy curries; the carbonation fights them.