Bright & Floral
Jasmine Collins
A long, fragrant gin drink lifted with jasmine tea and fresh lime.
$24 The full pour →
Aged rum, fresh lime and a house pandan syrup shaken hard and served up.
Coupe, no ice Medium $24
The daiquiri is the bartender’s benchmark — three ingredients, shaken hard, served cold and up. We honour the formula and then gently bend it with a syrup we make from fresh pandan leaves, which adds a soft, grassy-coconut note that feels entirely at home here.
We use a well-aged rum with a little funk to it, balance it against fresh lime, and shake it long enough to whip it into a fine froth. It comes up in a chilled coupe, clean and bracing, with the pandan sitting quietly underneath.
It is the drink we make for other bartenders when they come in after their own shift — which is about the highest praise a daiquiri can earn.
The build
- Aged funky rum
- Fresh-squeezed lime
- House pandan-leaf syrup
- Shaken, served up
Aged rum, fresh lime, pandan-leaf syrup, double-strained, served up.
Pairs well with
- Coconut prawns
- Kaya-toast soldiers
First poured at a late-night staff tasting and never taken off the menu since.
Rum lovers who want their daiquiri with a local accent.
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