Christmas Cricket cocktail
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I have been wanting to make this cocktail since I tried it last year at miracle pop up on Spring Mountain at the Sand Dollar Lounge, one of my favorite spots in Vegas. It is SO good, and I am honestly typically a bit iffy on cocktails with dairy in them. The licor 43 brings in amazing vanilla flavors that lead into the incredible minty flavor of the franca menta. But I think the earthy vanilla flavor of the pandan and coconut syrup is what truly tips this cocktail into the divine! Pandan is a leaf that is often used in South and Southeast asian cultures.
Christmas Cricket Cocktail
The Christmas cricket cocktail at Miracle Pop up Bars
Miracle is a delightful Christmas-themed pop-up cocktail bar that serves holiday cocktails in a festive setting. With kitschy holiday décor, professionally-developed cocktails and the nostalgic energy of the best office party you've ever been to, Miracle is sure to get even the grouchiest grinch in the holiday spirit. I always make it a point to visit the Miracle pop up bar at the Sand Dollar Lounge, one of my favorite bars in Las Vegas.
What is pandan?
Pandan, a fragrant leaf from Southeast Asia, is widely used in regional dishes, sweets, and drinks, similar to the way vanilla is utilized due to its sweet, floral aroma that boosts the taste of anything it's added to. In this cocktail it works especially well because of the vanilla and spices found in the licor 43 and other ingredients.
How to make pandan syrup for cocktails
To create the pandan syrup, start with tearing 2 pandan leaves. Combine these leaves with 1/3 cup of white sugar in a saucepan. Heat the mixture until the sugar is fully dissolved, stirring occasionally. Allow the pandan leaves to steep in the hot sugar solution as it cools to infuse their unique, floral aroma into the syrup. Once cooled, strain out the leaves and store the syrup in a sealed container. It's now ready to be used in your Coco Pandan Margarita.
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Recommended Tools for making a Christmas cricket at home
Christmas cricket cocktail
christmas cricket cocktail
Ingredients
- 1.5 oz blanco tequila
- .5 ox licor 43
- .25 oz branca menta
- .75 oz coconut pandan syrup
- .75 ox cream
- 2 dashes mole bitters
- Grated nutmeg or dark chocolate to garnish
- 250 ml coconut water
- 150 g sugar
- 5 full pandan leaves
Instructions
- Add ingredients to a cocktail shaker and fill with ice
- Shake and strain into a coupe, nick and nora, or small wine glass
- Cheers!
- Bring all ingredients to a boil and then lower heat to a simmer
- Simmer until the sugar dissolves
- Strain into a container and store for up to 4 weeks in the fridge
