Whisky goes Tiki in Pandana, where Aberlour 12yo meets pineapple rum, yuzu juice and fresh coconut puree infused with pandan leaves in a glass rinsed with Islay whisky. Creamy, textural yet elegant on the palate, the pandan garnish on the glass lends a complementary herbal and grassy note and makes for easy sipping.
Corinne Mossati is a drinks writer, author of GROW YOUR OWN COCKTAIL GARDEN, SHRUBS & BOTANICAL SODAS and founder/editor of Cocktails & Bars, The Gourmantic Garden and Gourmantic. She has been writing extensively about spirits, cocktails, bars and cocktail gardening in more recent years. She is a spirits and cocktail competition judge, Icons of Whisky Australia nominee, contributor to Diageo Bar Academy, cocktail developer and is named in Australian Bartender Magazine's Top 100 Most Influential List. Her cocktail garden was featured on ABC TV’s Gardening Australia and has won several awards. She is a contributor to Real World Gardener radio program and is featured in several publications including Pip Magazine, Organic Gardener, Australian Bartender and Breathe (UK). Read more or visit her website.
