Lost in Shanghai
Saved by 2 People
About this Cocktail

This is a reimagining/recreation of a fantastic cocktail that I had while visiting my sister in Shanghai, China a few months back. It had a wonderful blend of coconut milk, pandan, vanilla, Kaffir Lime Leaf and Chartreuse that blew my mind. This is my humble offering.

  • ¼ oz Vanilla Bean Syrup
  • ¾ oz Lager-Lemongrass Cordial
  • 1 oz Pandan-Infused Coconut Yogurt
  • 1 oz Lime Juice
  • ¼ oz Yellow Chartreuse
  • 2 oz Kaffir Lime & Coriander-Infused Rum

Shake everything with ice and fine strain into a chilled cocktail glass. Garnish with freshly grated nutmeg.


Vanilla Bean Syrup

1 Tahitian Vanilla Bean
250 g Sugar
250 ml Water

Split the vanilla bean and scrape the seeds into a pot, mix in the sugar, add the water and simmer at medium-high heat for 1 hour, stirring occasionally until the sugar is completely dissolved. Remove from heat and cool at room temperature. Strain through a cheesecloth, bottle, label and refrigerate.

* Lager-Lemongrass Cordial

3 stalks fresh Lemongrass
500 ml Lager
Granulated Sugar

Peel outer layer of lemongrass and chop the middle 2/3 into small chunks. Add to small saucepan filled with the Lager. Simmer at medium-low heat until liquid is reduced to 2/3. Add equal amount of sugar and stir until sugar is completely dissolved. Remove from heat and cool at room temperature. Strain, bottle, label and refrigerate.

* Pandan-Infused Coconut Yogurt

3 Pandan leaves
150 ml water
350 Sugar-free milk
1/3 cup condensed milk
50 g Yogurt

Add water and pandan leaves to blender and mix, strain through cheesecloth into saucepan, and boil with condensed milk. Add sugar-free milk, boil for 176 degrees Fahrenheit. Add yogurt and let cool. Pour yogurt into little jars and place into a rice cooker filled with a little hot water and one tied up Pandan leaf. Let the yogurt rest for 6-8 hours before using.

* Kaffir Lime & Coriander-Infused Rum

2 g Kaffir Lime Leaves
1.5 TBS Coriander Seed Powder
750 ml White Rum

Mix rum and coriander powder together in an airtight container and let sit at room temperature for one hour, stirring occasionally. Strain through a coffee filter. Add kaffir lime leaves and let sit for 6 hours. Remove leaves and store at room temperature.


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