P-Town Boxing Club

Source: https://www.tiktok.com/@moresavorygoods/video/7366278944162680106?_t=8mA5xOiaJ8E&_r=1
Author: Lance

Rye, Coconut, Pandan, Bitters Pandan and Coconut go hand in hand in Southeast Asian Cuisine, and it’s hard to imagine one without the other. In this relatively simple Old Fashioned riff by Thunderbolt in LA, rye is fat washed with coconut oil, then mixed with a pandan simple syrup and served on the rocks. I adapted this recipe from Thunderbolt LA’s IG stories, but have also added an alternative if you dont have the equipment.

• 2 oz Coconut Fat Washed Rye
• ¼ oz Pandan Syrup
• 2 Dash Angostura Bitters
• Garnish: Lemon peel

Add rye, syrup, and bitters into a mixing glass with ice and stir until cold. Pour into rocks over a block of ice. Express lemon oils.

# Coconut Fat Washed Rye

• 8⅓ oz Rye
• 1⅔ oz Unrefined coconut oil

Sous vide Rye and Coconut oil at 125F for 1 Hour, then place in the freezer overnight. Remove coconut oil (should be solidified) and double strain. Reserve. Alt: Heat up coconut oil until is liquid, then mix with rye and store in a wide mouthed jar. Let it sit at room temp for 3 hours, then place in freezer overnight. Remove coconut oil and double strain

# Pandan Syrup

• 3⅓ oz pandan leaf
• 3⅓ oz Sugar
• 3⅓ oz Water

Sous vide pandan, sugar, and water at 140F for 45 minutes, then strain and reserve. Alt: Heat water until barely boiling, then add pandan and steep for 30 minutes. Measure out the weight of the water, then add equal parts sugar. Strain and reserve.