Brunch Cocktails From Around the World: Make Bun House Disco’s Pandan Negroni

Beat the weekend planning scramble: make a pandan negroni that transports you from East London to Hong Kong

Short on time but craving a brunch that feels like travel? If your weekend ritual needs fewer hunt-and-peck restaurant reviews and more bold, local flavors—here’s a fast lane: the pandan negroni from Bun House Disco. It’s a brunch cocktail that marries Asian-inspired cocktails with classic Italian technique, and it scales beautifully for lazy Sunday gatherings, rooftop bar-hopping or a boutique-stay mini-break.

Why the pandan negroni matters in 2026

In 2026 the cocktail world is leaning into provenance, sustainable botanicals and nostalgic city storytelling. Drinks menus now double as travel guides: they highlight regional ingredients, local producers and stories that make a single sip feel like a short trip. The pandan negroni—Bun House Disco’s green-tinged riff on the classic negroni—does exactly that. It uses pandan (a fragrant Southeast Asian leaf), rice gin and green Chartreuse to create a drink that nods to late-night 1980s Hong Kong while sitting comfortably on East London’s brunch menu.

“At Bun House Disco, we’re all about bringing the vibrancy of late-night 1980s Hong Kong to Shoreditch, east London.”

The signature recipe: Bun House Disco’s pandan negroni (serves 1)

This is the core recipe you’ll want to master. It’s faithful to the version from Bun House Disco but written with extra tips for home bartenders, weekend hosts and travelers who like to batch-prep.

Ingredients

• For pandan-infused rice gin: 10g fresh pandan leaf (green part only), roughly 175ml rice gin
• For the drink (single): 25ml pandan-infused rice gin, 15ml white vermouth, 15ml green Chartreuse
• Ice, a short tumbler (rocks glass) and a fine sieve or muslin

Method

1. Roughly chop the pandan leaf. Put it in a blender with the rice gin and blitz until the leaf is finely broken down.
2. Strain through a fine sieve lined with muslin into a clean bottle—this gives you a vibrant, dark green gin. Refrigerate; it keeps well for up to 5 days.
3. Measure 25ml pandan gin, 15ml white vermouth and 15ml green Chartreuse into a mixing glass with ice. Stir until chilled (about 20–30 seconds).
4. Strain into a rocks glass over a single large ice cube. Garnish with a thin pandan ribbon or a grapefruit twist for contrast.

Tip: If you can’t get rice gin, use a clean, floral London dry gin and increase pandan to 15g to boost the leaf’s character. For a lower-ABV Sunday option, replace Chartreuse with a herbal amaro diluted 30% with soda.

Batching and travel-friendly prep for weekend getaways

Planning a boutique stay or rooftop brunch? Batch the pandan gin and a vermouth + Chartreuse mix so you can pour, stir and serve without fuss.

Small-batch for 6

• 300ml pandan-infused rice gin
• 90ml white vermouth
• 90ml green Chartreuse

Combine the vermouth and Chartreuse in a bottle and keep chilled. At the venue, mix 25ml pandan gin + 30ml vermouth/Chartreuse blend per serving, stir with ice and serve over a big cube. Pack pandan gin in a sterilised glass bottle (seal tightly) and keep in a cool place—perfect for AirBnB kitchens or hotel minibars.

Brunch pairings by city: where to drink and what to eat

The pandan negroni is a chameleon: it plays well with savory dim sum, sweet breakfast buns and seaside snacks. Below are four curated pairings plus a short weekend bar-hopping plan in the cities that inspired this drink.

East London — Shoreditch: Neon retro meets modern brunch

Why here: Bun House Disco sits in the heart of Shoreditch’s reinvention—East London has been a focal point for East London drinks culture since the 2010s. Brunch crowd? Creative locals and visitors seeking Asian-inflected plates.

• Pairing: Char siu bao (steamed sweet pork bun), soft fried egg, and a bowl of XO-style fried rice. The pandan’s sweetness complements pork and caramelised edges.
• Bar-hop: Start with coffee and pandan pastries at a Shoreditch bakery; swing by Bun House Disco for a pandan negroni; finish at a roof bar for a second round and DJ sets. Book ahead—weekend spots can fill fast in 2026.

Hong Kong — Central & Wan Chai: the city that inspired the drink

Why here: The pandan negroni nods to 1980s Hong Kong late-night life. In 2026, Hong Kong’s cocktail scene continues to blend Cantonese flavors with global technique.

• Pairing: Egg tart miniatures, cheung fun (steamed rice noodle rolls) with soy-sesame dip, and crisp, cold sesame chicken pieces. The pandan’s herbal perfume pairs with egg custard and sweet soy.
• Bar-hop: Begin at a cha chaan teng (tea restaurant) for a classic brunch set, then move to a speakeasy for pandan-forward cocktails. Evening plan: neon-lit rooftop for skyline views and a final nightcap in a laneway bar.

Singapore — Tanjong Pagar & Keong Saik: botanical city vibes

Why here: Singapore is the epicenter of pandan usage in contemporary gastronomy—expect brilliant pandan desserts and elevated local spirits.

• Pairing: Kaya toast with soft-boiled eggs, laksa arancini (for a twisted fusion bite), and pandan chiffon cake slices. The pandan gin elevates the coconut-sugar notes of kaya.
• Bar-hop: Reserve a table at a modern kopitiam-inspired brunch spot, then an intimate cocktail bar that focuses on house-made syrups and infusions—2026 menus often highlight sustainability and direct farmer partnerships.

Bangkok — Thonglor & Ekkamai: spice-forward brunching

Why here: Thai bartenders are masters of balancing sweet, sour, bitter and herb—perfect for exploring pandan with bright citrus and bitter vermouth.

• Pairing: Crispy pork belly with pickled green mango, coconut pancakes (khanom krok) and a small plate of fried morning glory with garlic. Pandan cuts through the richness and ties to coconut flavors.
• Bar-hop: Start in a riverside café, move to a cocktail lab for pandan-forward experiments, then end at a late-night bistro for seafood small plates.

Advanced variations: make it your own in 2026

Trends shaping cocktails this year include local botanicals, low-ABV options, and sustainable production. Here are ways to adapt the pandan negroni to travel budgets, dietary preferences and venue constraints.

• Low-ABV: Use 15ml pandan gin + 25ml white vermouth + 25ml apple or pear shrub. Sparkling water top-up for brunch-friendly sipping. (See also sustainability trends.)
• Vegan-friendly pairing: Swap dairy-based sides for jackfruit char siu and coconut-based custards.
• House-made pandan syrup: For bars without fresh pandan: simmer 200ml water, 200g sugar and 10g pandan until fragrant. Cool and mix with neutral gin (20–25ml syrup to 175ml gin), then strain. This is a simple sampling-friendly prep if you’re testing menu variations (sampling strategies).
• Smoke & herb twist: Rinse the glass with lapsang tea or light smoke and garnish with a torch-charred pandan leaf for theatrical brunch service.

Sourcing ingredients and sustainability notes

Where to find pandan, rice gin and green Chartreuse in 2026:

• Pandan leaf: Available at Asian supermarkets, farmer markets and specialty online grocers. Freeze leaves whole to keep them vibrant.
• Rice gin: A rising category in 2024–26. Check independent distilleries—many highlight single-origin rice and low-carbon practices. If unavailable, choose a clean, floral gin.
• Green Chartreuse: Widely stocked in city liquor shops; it's a high-ABV, long-shelf-life ingredient—buy one bottle and it will last for years.

Sustainability tip: Use whole pandan leaves for infusion rather than extracted concentrates where possible. Work with suppliers who document traceability—this aligns with 2026 consumer values and helps bars market responsibly.

Accessibility, family-friendly and budget options

Brunch should be inclusive. Here’s how to serve or find a pandan negroni experience that works for families, pets and budget travelers:

• Family-friendly: Choose venues with daytime licences and outdoor seating. Offer mocktail pandan lemonades for kids and designated non-alcoholic menus. (See tips for family & event-friendly venues.)
• Pet-friendly: Look for bars with terraces or dog-friendly policies—East London and parts of Bangkok and Singapore are increasingly pet-welcoming in 2026.
• Budget: Make a small-batch pandan syrup and buy a mid-range gin; skip Chartreuse and use a bittersweet herbal liqueur to cut cost. Pair with market stalls for affordable bites. For budget travel gear and packing, see a quick guide on best economy luggage.

Weekend itinerary: a travel-curated plan for a pandan negroni-themed escape

Perfect for the time-poor traveler: a two-day plan that mixes brunch, boutique stays and bar-hopping.

Day 1 — Arrival + Shoreditch-style discovery

1. Check into a small boutique hotel with a good breakfast (book in advance; 2026 sees weekend slots fill early).
2. Eat a late breakfast at a bakery specialising in Asian pastries. Try pandan-infused custard buns.
3. Afternoon: explore local markets—pick up pandan leaves or pandan syrup as a souvenir.
4. Evening: dinner at a modern Asian bistro, then drinks at Bun House Disco for a pandan negroni and DJ sets—reserve a table.

Day 2 — Brunch and bar-hop

1. Brunch early with a pandan negroni and shareable dim sum—opt for outdoor seating if you have a dog or kids.
2. Light afternoon wander: street art, record stores or a short river walk to digest.
3. Late-afternoon cocktail class (many bars now offer 60–90 minute sessions teaching one signature drink—book ahead for weekend slots).
4. Depart with bottled pandan gin and a small printed recipe card to recreate at home.

2026 predictions: what’s next for brunch cocktails

From what we’re seeing across venues in late 2025 and early 2026, expect these trends to grow:

• Ingredient origin stories: Menus will increasingly list producer names, harvest dates and tasting notes, turning drinks into mini travel narratives.
• Botanical fusion: More bartenders will marry European technique with Asian botanicals—pandan, yuzu, laksa leaf and roasted coconut are on the rise.
• Low-ABV brunch menus: Meaningful low-ABV takes that keep brunch convivial without the heavy afternoon slump.
• Experience-first reservations: Pop-up brunch sessions and classes tied to cocktail menus will become a booking trend—great for micro-escapes. (See playbooks for curated weekend pop-ups.)

Quick troubleshooting and FAQs

My pandan infusion is bitter—what went wrong?

Over-blending can release vegetal bitterness. Use only the green part of the leaf and blitz briefly. If bitterness appears, dilute the gin with a neutral spirit 10–15% or add 5–10ml simple syrup per serving.

Can I make this with store-bought pandan extract?

Yes. Reduce the extract to 1–2 drops per 25ml gin and taste as you go. Fresh is preferable for aromatic depth.

How long does pandan gin last?

Stored in a sealed bottle in the fridge, pandan-infused gin keeps 4–7 days at its best. For longer storage, freeze the gin in small portions (ice-cube trays) and thaw as needed.

Actionable takeaways: make it this weekend

• Batch a pandan-infused gin on Friday night—strain into a bottle and refrigerate.
• Plan one savory and one sweet pairing: char siu bao + pandan chiffon cake is a fail-safe combo.
• Pack a small bottle of pandan gin for your boutique stay—seal it well and drink responsibly.
• Book a table at Bun House Disco (or a local Asian-fusion brunch spot) and try the pandan negroni on site to taste the original.

Final note from your weekend curator

Brunch should feel like a short holiday—not a logistical headache. The pandan negroni is a perfect travel-curated cocktail: evocative, easy to batch and endlessly pairable. Whether you’re bar-hopping in Shoreditch, chasing neon in Hong Kong, or building a brunch corner in your own kitchen, this drink delivers a sense of place in a single glass.

Ready to sip and stroll? Try the recipe this weekend, book a table at Bun House Disco for the authentic Shoreditch experience, and sign up for our weekend itineraries to get curated brunch and bar-hop plans in cities you’ll actually want to revisit.

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