Pandan Painkiller

Made with pandan-infused coconut cream, ginger liqueur and soju, this riff on the classic Painkiller tastes almost like a Piña Colada.

Korean spirits can be difficult to find on menus in Missouri, and so I give you this bright green version of a Painkiller, which takes inspiration from the flavors and playful nature of Korean cuisine and culture. The final cocktail tastes almost like a Piña Colada and features pandan-infused coconut cream, ginger liqueur and soju, a Korean neutral grain distillate similar to vodka but with a lower ABV. Pandan extract can be found at most Asian markets. Look for the Butterfly or McCormick brand.

Soju’s drinkability has made it the best-selling spirit in the world, but many Americans still don’t include it on their bar carts. Jinro, with its iconic green bottle and yellow label, is the most popular brand if you’re shopping around, and it’s an ideal spirit to pass around the table with friends or to substitute in cocktails to make the night last longer.

Pandan Painkiller

Serves | 1 |

Pandan Coconut Cream (Yields 30 oz)

  • 1 14-oz can unsweetened coconut milk
  • 1 15-oz can cream of coconut (look for the Coco Lopez brand)
  • 1 tsp pandan extract
  • 1 pinch kosher salt

Pandan Painkiller

  • 2 oz pineapple juice
  • 1½ oz pandan coconut cream (recipe follows)
  • 1½ oz soju
  • 1 oz ginger liqueur
  • ½ oz orange liqueur
  • pineapple wheel, for garnish

| Preparation – Pandan Coconut Cream | Add all ingredients to a blender; blend until well combined. Transfer to an airtight container and store in refrigerator for up to two weeks.

| Preparation – Pandan Painkiller | Add all ingredients to a shaker tin with 8 ounces of ice. Shake until ice is broken and ingredients are well mixed. Pour mixture into your favorite 12-ounce glass. Top with ice as needed. Garnish with pineapple wheel and an umbrella.