Pandan-Infused Rum
This recipe blends equal parts aged rum and cachaça, infused with pandan leaves that give it notes of roasted coconut, super tropical. After storing for 24 hours, simply filter and it's ready.
Place <quantity>350<unit>ml</unit></quantity> of aged rum and <quantity>350<unit>ml</unit></quantity> of cachaça in a recipient
Chop <quantity>4</quantity> pandan leaves
Add the pandan leaves to the rum and cachaça mixture. Leave to infuse for 24 hours
Filter through a coffee filter
Transfer to a bottle or a storage container. The pandan-infused rum is ready
Use it in recipes that call for rum or cachaça. Enjoy!
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