Method

Making the Pandan-Pistachio Orgeat

Infuse the Simple Syrup

In a small saucepan, combine the water and simple syrup. Add the pandan leaves and bring to a gentle simmer for about 10 minutes to infuse the flavors. Remove from heat and let cool.

Blend the Nuts

In a blender, combine the shelled pistachios, almonds, and the cooled pandan-infused syrup. Blend until smooth and creamy.

Strain the Orgeat

Using a fine mesh strainer or cheesecloth, strain the blended mixture into a clean jar, discarding the solids. Store the orgeat in the refrigerator until ready to use.

Preparing the Cocktail

Mix the Base Ingredients

In a cocktail shaker filled with ice, combine the cachaça, pineapple liqueur, and fresh lime juice. Shake vigorously for about 15 seconds.

Add the Orgeat

Add 1 oz of the prepared pandan-pistachio orgeat to the shaker. Shake gently for an additional 10 seconds to combine.

Strain into Glass

Strain the mixture into a chilled cocktail glass.

Making the Coconut-Cardamom Air

Prepare the Cardamom Infusion

In a small saucepan, heat the coconut milk with the cardamom pods over low heat for about 5 minutes, allowing the flavor to infuse. Remove from heat and let cool slightly.

Blend the Air

In a blender, combine the infused coconut milk and soy lecithin. Blend on high for about 1 minute until frothy and airy.

Spoon Air on Top

Using a spoon, carefully place the coconut-cardamom air on top of the strained cocktail in the glass.

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