Hmoob Ntsuab Hmong Recipe

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar fully dissolves and liquid comes to a simmer.

Tie pandan leaves into a bundle (or measure pandan paste) and add to the simmering syrup. Reduce heat to low and steep for 10 minutes, covered, without boiling aggressively.

Remove from heat and let steep for another 15–20 minutes to develop a bright pandan aroma. Strain out leaves, discard solids, and cool. Refrigerate; yields about 8 oz.

Toast the pistachios lightly in a dry skillet over medium heat for 3–4 minutes, shaking the pan, until fragrant but not browned. Let cool.

Place toasted pistachios in a blender with 1/2 cup water and blend on high until very smooth (30–60 seconds). If needed, add up to 2–3 tbsp more water to help blending, but keep mixture concentrated.

Strain the pistachio milk through a fine-mesh sieve or cheesecloth into a bowl, pressing to extract as much liquid and flavor as possible. Discard solids.

Whisk in 1/2 cup simple syrup (1:1), 1 tsp almond or neutral oil (optional), 1 tbsp white rum or vodka (optional), and 1/4 tsp orange flower water. Taste and adjust sweetness or floral note. Chill. Yields ~6 oz.

Prep

If using egg white, separate and keep ready. Chill serving glass if desired.

Add 2 oz gin, 0.75 oz pandan-infused simple syrup, 0.5 oz pistachio orgeat, 0.75 oz fresh lime juice, and 0.25 oz green chartreuse (optional) into a cocktail shaker.

If using egg white, add 0.5 oz egg white to the shaker for a silky foam.

Dry shake (no ice) vigorously for 15–20 seconds if using egg white to emulsify and build foam.

Add a generous scoop of ice (about 1 cup) to the shaker and shake hard for 10–15 seconds until well chilled and slightly frothy.

Double strain into a chilled coupe or rocks glass over fresh ice, depending on preference.

Garnish with a small pandan leaf (or basil), a light sprinkle of crushed roasted pistachios across the foam, and a lime wheel or wedge on the rim.