Hmong Ntsuab Recipe

Toast and grind pistachios

Preheat oven to 350°F (175°C). Spread 1/2 cup blanched pistachios on a baking sheet and toast for 6–8 minutes until aromatic but not browned. Let cool slightly, then pulse in a food processor until a coarse paste forms (stop before it becomes oily).

Make pandan infusion

Bruise 2 fresh pandan leaves by folding and lightly crushing them to release aroma. In a small saucepan combine 1/2 cup water and the pandan leaves; bring just to a simmer, then remove from heat and steep for 15 minutes. If using pandan paste, skip steeping and dissolve 1/4–1/2 tsp paste directly into the syrup later.

Prepare the orgeat

Strain the pandan infusion into a clean saucepan, pressing on leaves to extract liquid. Add the toasted pistachio paste and 1/2 cup granulated sugar to the warm pandan liquid. Gently heat over low heat, stirring to dissolve sugar and coax oils from the nuts for 3–4 minutes — do not boil. If using, add 1 tablespoon light corn syrup to help stability. Remove from heat and let cool 10 minutes.

Sweeten and finish

Once slightly cooled, add 1/4 tsp almond extract and a pinch of fine sea salt. Transfer mixture to a fine mesh sieve lined with cheesecloth set over a bowl and press/strain to extract as much liquid as possible; you’ll get a fragrant, pale green nut milk. Taste and adjust sweetness: if too concentrated, add up to 2–3 tablespoons water. Bottle and refrigerate. Yields about 3/4–1 cup; keeps 7–10 days refrigerated.

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while you build the drink.

Dry shake (if using egg white)

In a cocktail shaker, add 0.5 egg white (or 1 small whole egg white if preferred), 0.75 oz pandan-pistachio orgeat, 0.75 oz fresh lime juice, 0.25 oz dry vermouth, 0.25 oz green chartreuse (if using), and 2 oz gin. Seal and shake vigorously without ice for 15–20 seconds to emulsify and create foam.

Wet shake

Add a generous scoop of ice to the shaker and shake hard for 15–20 seconds until well chilled (or, if you skipped egg white, combine ingredients with ice and shake until chilled).

Double strain and serve

Discard ice/water from your chilled glass. Double-strain the cocktail into the chilled glass using a fine mesh strainer to remove ice shards and any nut solids, producing a silky, pale green cocktail.

Garnish and finish

Float 3–4 pistachio halves on the foam or thread them on a small pick and rest it across the glass rim. Add a single pandan leaf or a thin lime wheel for brightness. Finish with a whisper (about 1/4 tsp) of microplaned lime zest over the foam to lift aromatics. Serve immediately.