Pandan-quiri

• 1 oz Appleton 8 Year Rum

• 1 oz Pandan-infused milk-washed Wray & Nephew

• .5 oz Calamansi

• .75 oz Grapefruit Juice

• .5 oz Maraschino

• .25 oz Honey Syrup

Mix ingredients in a shaker with ice, then strain into a glass.

This drink was created by Kevin Diedrich, Tales of the Cocktail's 2020 American Bartender of the Year. He was trying to explore the flavors of his Filipino heritage, and finds the best way to explore a flavor is to start with a daiquiri. The calamansi demands a fatty element, so he added milk-washed rum and honey syrup.

To Make Pandan-Milk Washed Rum

• 1 liter Wray & Nephew Overproof Rum

• 1 long Pandan leaf

Combine pandan and rum in vacuum-sealed bag and sous-vide for 30 minutes at 160 degrees F.

Take out of vacuum bag and pour contents into a container.

Add 250 ml whole milk and stir in 1 oz fresh lemon juice.

Let sit until milk curdles.

Strain out milk curds.