Pandan-Coconut Kaki-Tail Recipe
Gaijin is a restaurant in Chicago known for its boozy Kakigori dessert. This delicious treat starts with pandan which has been macerated into syrup.
Julius H. White Jr., the restaurant's general manager, and beverage director, was drawn to using pandan after pastry director Angelyne Canicosa used it in ice cream and as a glaze for mochi donuts.
Pandan is known for its unique tropical and herbaceous notes, says White. The pandan syrup is combined with rum, vodka, and tequila to create a delicious beverage.
Whether you are looking for a unique dessert or a fun way to enjoy your favorite spirits, the Pandan-Coconut Kaki-Tail.
2½ oz. Pandan syrup
2½ oz. Sweetened coconut milk syrup
1/2 oz. Ki No Bi gin (or other herbaceous dry gin)
1/2 oz. Soho lychee liqueur
Pandan leaf, sliced for garnish
Shaved or crushed ice
Add the gin and lychee liqueur into a carafe and set it aside.
Fill a Collins glass with finely shaved or very finely crushed ice.
Drizzle 1/3 of coconut milk syrup and pandan syrup onto the ice.
Add more ice to top the cup again and repeat, drizzling the syrups over the ice.
Add a final layer of ice to the mound over the top of the glass to resemble a snow cone.
Drizzle with both syrups a final time.
Place a sliced pandan leaf in the top middle of the ice mound.
Slowly pour the gin and lychee liqueur mixture over the top in a circular motion.
Serve with a spoon and a straw.