Hmong Ntsuab " Hmong – Juah " Recipe

Toast & grind nuts

Preheat a dry skillet over medium heat. Add the shelled pistachios and blanched almonds and toast, stirring, for 3–4 minutes until fragrant and slightly darker. Let cool 5 minutes. Transfer to a food processor or high-speed blender and pulse to a coarse meal (do not overblend to paste).

Make nut milk

Combine the ground nuts and 0.75 cups water in the blender. Blend on high for 45–60 seconds until milky and emulsified. Let the mixture sit 5 minutes to allow solids to settle.

Strain

Line a fine mesh strainer with cheesecloth and strain the nut milk into a bowl, pressing/straining to extract as much liquid as possible. Reserve the spent nut solids (use in baking) and discard or refrigerate.

Sweeten & flavor

Return the strained nut milk to a small saucepan. Add the granulated sugar and light corn syrup. Warm over low heat, stirring, just until sugar dissolves (do not boil). Remove from heat and stir in almond extract and orange flower water. Cool completely. This is a basic pistachio-leaning orgeat. Refrigerate up to 1 week.

Prepare pandan

If using fresh pandan leaves, rinse and tie them into a knot. Place 3 leaves and 1/2 cup water in a small saucepan and bring to a gentle simmer for 8–10 minutes to extract color and aroma. Remove from heat and let steep 10 minutes more for a stronger perfume.

Strain & combine

Strain the pandan water into the cooled orgeat base, discarding the leaves. Taste: the pandan will add green, grassy, vanilla-like notes. Adjust by adding up to 1/8–1/4 tsp more orange flower water or a drop more almond extract if needed. Chill before using.

Measure & shake

Fill a cocktail shaker with ice. Add 1.5 oz gin, 0.75 oz pandan-pistachio orgeat, and 0.75 oz fresh lime juice. If you prefer a sweeter cocktail, add 1/4 oz simple syrup (optional). Add 1 dash bitters if using. Shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Serve

Fill a rocks glass or double old-fashioned glass with crushed ice (about 5.25 oz total drink yields a glass filled with crushed ice). Double-strain the shaken cocktail over the crushed ice.

Garnish

Lightly toast and roughly chop 1 tsp pistachio kernels; sprinkle on top of the crushed ice. Insert a small pandan leaf or a lime wheel for aroma and presentation. Optionally finish with a tiny grating of lime zest over the top.

Notes

The proportions produce a bright, nutty, pandan-forward drink around 18% ABV depending on the gin proof. The homemade pistachio orgeat yields a richer, slightly textured mouthfeel. Shake well and serve cold.