At Bun House Disco, we’re all about bringing the vibrancy of late-night 1980s Hong Kong to Shoreditch, east London, and paying homage to a time when the island came alive after dark. In that same spirit, our cocktail list nods to the classics, but also features all sorts of Chinese and Asian ingredients and spices.

Serves 1

For the pandan gin
10g piece fresh pandan leaf, green part only
175ml rice gin

For the drink
25ml pandan-infused rice gin (see above and method)
15ml white vermouth
15ml green chartreuse

Roughly chop the pandan leaf, put it in a blender with the gin and blitz. Strain through a fine sieve, ideally one lined with muslin, leaving you with a vibrant, dark green-coloured gin.

To make the drink, measure the infused gin, vermouth and chartreuse into a tumbler filled with ice, stir and serve.