Restaurants›Palace Prime›Nigai Tai Recipe

Nigai Tai Recipe

Inspired by Palace Prime

Time8m

Serves1

thai rum | japanese bitter | red shiso | fresh lime house-made pistachio orgeat

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

1 1/2 oz Thai-style rum (or aged rum)1/2 oz Japanese bitter (aromatic liqueur, e.g., Japanese-style amaro or bitters blend)3/4 oz Fresh lime juice1/2 oz Red shiso syrup (see garnish/finish for how to make if using house-made)1/2 oz House-made pistachio orgeat

Garnish & Finish

1 piece Fresh lime wedge or wheel1 leaf Red shiso leaf (or small sprig of shiso)1 tsp Crushed or roasted pistachio (optional, for rim or sprinkle)1 cup Ice

Method

Cocktail

Combine ingredients

Add 1.5 oz Thai-style rum, 0.5 oz Japanese bitter, 0.75 oz fresh lime juice, 0.5 oz red shiso syrup, and 0.5 oz house-made pistachio orgeat into a cocktail shaker.

Add ice and shake

Fill the shaker with ice (about 4–6 medium cubes or roughly 1 cup), cap, and shake vigorously for 12–18 seconds until the shaker is chilled and well diluted (you should feel the metal get very cold).

Strain

Double-strain the cocktail into a chilled coupe or rocks glass over fresh ice if desired (for a slightly more relaxed sip use a rocks glass with one large ice cube; for a more aromatic, neat presentation use a chilled coupe).

Garnish & Finish

If using a pistachio rim, wet the glass lip with a lime wedge, then dip into crushed pistachio to coat lightly. Place the glass with the poured cocktail on a bar towel to avoid spills.

Express the oils of a lime wheel over the drink and drop the wheel into the glass or perch it on the rim.

Float or gently lay a single red shiso leaf on the surface (or lightly slap the shiso between your palms first to release aroma). For an extra touch, drizzle a few drops (about 3–4 drops) of red shiso syrup on top to create a thin color ribbon.