This cocktail is designed to get an appetite but it's still a little on the sweet side so it can be easily an after dinner cocktail. I wanted to create a coffee Boulevardier but also stick with asian ingredients because the bar I work is a Asian Fusion Restaurant. Pandan, Creme de cacao and coffee work beautiful together.
Toast 1 cup of coconut chips in the oven, let cool. Add to 750ml Campari and seal in a bag for 1 hour. Strain through a coffee filter into original bottle.
Cut 4/5 long pandan leafs into smaller pieces, put into a bag and add 750ml White Creme de Cacao, seal. Leave for 24 hours and strain through a coffee filter into its original bottle.
Add all ingredients into a glass bottle and put into the freezer for at least 8 hours before serving. Also put a Whisky Tumbler into the freezer. Pour into tumbler with a big ice block and garnish with big pandan leaf.