The Pandan Not Panda Cocktail from Current Charcoal Grill

Though gin is most commonly known as a spring and summer-forward liquor, when paired right, its versatility and depth make it a spirit that can be enjoyed year-round.

Current Charcoal Grill in Birmingham, Alabama honors the rich diversity of Asian cuisine by highlighting its flavors, ingredients, and techniques. Staying true to this theme, the Pandan Not Panda cocktail created by Jose Medina Camacho features Roku Japanese Gin as the base, complemented by traditional Japanese botanicals — bright notes of yuzu, the floral sweetness of sakura, the earthy depth of sencha, and the warm spice of sansho pepper come together to create a uniquely balanced and flavorful experience.

Gin, Liqueur

Pandan Not Panda

by Suzanne Gibson - Current Charcoal Grill

Ingredients

• 1 ½ oz. Roku Gin
• ½ oz. Cherry-Pandan Syrup*
• ¾ oz. Hazelnut Liqueur
• ¾ oz. Lime Juice
• Orange twist (optional)

Preparation

1. Combine all ingredients into a shaker.
2. Shake well until combined.
3. Serve on the rocks and garnish with an orange twist (optional).

*Cherry-Pandan Syrup

---

Ingredients

• .03 oz. Cherry Puree
• 45 oz. Simple Syrup (1:1)
• 0.18 oz. Pandan Extract

Preparation

1. Heat ingredients in saucepan over medium heat until well combined.
2. Let cool and store in sealed container.
3. Keep refrigerated to use as desired.