Track Star Recipe
chinola passionfruit liqueur, vanilla liqueur, Pandan, lemon, prosecco
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Ingredients
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Cocktail Base
Sparkle & Finish
Pandan Syrup (if making fresh)
Method
Pandan Syrup (optional — make ahead)
Combine and simmer
In a small saucepan combine 1 cup water and 1 cup sugar. Add the chopped pandan leaves. Bring to a gentle simmer over medium-low heat, stirring until the sugar fully dissolves.
Infuse
Lower heat and let the mixture simmer for 5 minutes, then remove from heat and allow to steep for 20–30 minutes to extract pandan aroma and color.
Strain and cool
Strain out the pandan leaves through a fine mesh sieve, pressing gently to extract liquid. Cool to room temperature, then refrigerate. Syrup will keep 2 weeks refrigerated.
Cocktail Assembly
Build cocktail
In a mixing glass filled with ice combine 1.5 oz Chinola passionfruit liqueur, 0.5 oz vanilla liqueur, 0.5 oz fresh lemon juice and 0.5 oz pandan syrup. Stir briskly for 10–15 seconds to chill and slightly dilute.
Strain and top
Double-strain the chilled mixture (use a Hawthorne and fine sieve if available) into the chilled coupe or a flute. Top gently with 3 oz chilled prosecco, pouring slowly to preserve bubbles.
Garnish and serve
Express the oils of a lemon twist over the surface and drop or hang on the rim. Add a single pandan leaf as a visual cue — either floated or rested along the rim. Serve immediately.