Nilgiri Jade Green Recipe

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture reaches a gentle simmer.

Once simmering, remove from heat and add 2 tsp Nilgiri green tea leaves and 1 tsp fresh lime zest. Let steep for 6–8 minutes to extract a bright, floral-green flavor without bitterness.

Strain the syrup through a fine mesh sieve (or cheesecloth) into a heatproof container to remove tea leaves and zest. Cool to room temperature, then refrigerate. Yields about 6 ounces. (Syrup will keep refrigerated for up to 10 days.)

Chill glass

Place a coupe or martini glass in the freezer or fill with ice water to chill while you prepare the cocktail.

If using the matcha or lime-zest rim: dampen the glass rim with a lime wedge, then lightly dip the rim into a shallow plate with 1/4 tsp matcha dust or grated lime zest to coat. Set the glass aside.

In a cocktail shaker, add 2 oz gin, 0.75 oz fresh lime juice, 0.75 oz verdant green tea syrup, 1 oz strong cold-brewed Nilgiri green tea, 0.5 oz St. Germain, 0.25 oz creme de menthe, and the egg white (if using).

Dry shake vigorously (no ice) for 12–15 seconds to emulsify the egg white and build texture. If not using egg white, do a quick initial shake with ice instead.

Add ice to the shaker (enough to fill about two-thirds), then shake again very hard for 12–15 seconds until well chilled and the shaker is frosty.

Discard ice/water from the chilled glass if used. Double-strain the cocktail into the chilled coupe using both the shaker strainer and a fine mesh strainer to ensure a silky texture and to remove small ice shards and foam lumps.

Garnish with 2 micro basil or mint leaves gently slapped between your palms (to release aroma) and laid on the foam, plus a thin lime wheel or twist on the rim or floated. Optionally dust a whisper of matcha or lime zest on the foam for a jade finish.

Serve immediately.