Lightly whip into cocktail shaker with one or two ice cubes.
Strain over crushed ice into a Collins glass.
Garnish with a banana leaf.
Notes
*For Pandan vermouth: Combine 1 can pandan jelly and 2 bottles Dolin Blanc vermouth into a sous vide bag, sous vide at 150 for 45 min.Rebecca Monday, general manager of Vaso in Dublin, OH, created this recipe.