Hmoob Ntsuab "hmong – Juah" Recipe

Toast and cool pistachios

Preheat a skillet over medium heat. Add the shelled pistachios and toast, shaking frequently, until fragrant and slightly deeper in color, about 3–5 minutes. Transfer to a plate and let cool completely (about 10 minutes).

Blend pistachios with pandan

In a blender, combine the cooled pistachios and 1 cup water. If using fresh pandan leaves, chiffonade or roughly chop the leaves and add them (if using pandan paste, add a small 1/2 tsp now). Blend on high until the mixture is very fine and milky, about 1–2 minutes. Pause to scrape down the sides as needed.

Macerate and extract

Let the blended pistachio–pandan mixture sit for 10 minutes to release oils and flavor. Then strain the mixture through a fine mesh sieve lined with cheesecloth or a nut milk bag into a bowl or large measuring cup. Press and squeeze to extract as much liquid as possible. You should have roughly 3/4–1 cup colored, nutty milk.

Make sugar syrup and combine

In a small saucepan, combine the granulated sugar and 1 cup water and bring to a gentle simmer, stirring until the sugar dissolves. Remove from heat. Whisk in the pistachio-pandan milk, almond extract, vanilla extract, and salt. Taste and adjust — add the optional 1 tsp neutral oil here if you want a silkier mouthfeel. If pandan flavor is weak, add pandan paste or a bit more pandan until bright but not overpowering.

Chill and clarify (optional)

Let the finished orgeat cool to room temperature, then refrigerate for at least 2 hours to let flavors meld and any sediment settle. For a clearer orgeat, strain again through fine mesh or cheesecloth before bottling. The orgeat keeps refrigerated for up to 2 weeks; shake before using.

Prep glasses and garnish

Chill two coupe or rocks glasses if you prefer. Lightly crush the pistachio garnish in a mortar or chop finely. Have pandan leaves and lime wheel ready.

Mix cocktail

In a cocktail shaker, add 2 tbs gin, 1.5 tbs pandan-pistachio orgeat, and 1 tbs fresh lime juice per serving (for both servings: 4 tbs gin, 3 tbs orgeat, 2 tbs lime). If using pandan syrup for extra brightness, add 1 tbs total. Fill the shaker with ice, cap, and shake vigorously for 12–15 seconds until well chilled.

Strain and finish

Double-strain the shaken cocktail into the chilled glasses over fresh ice (or neat into coupe glasses). If desired, top each serving with about 30 ml club soda for a lighter, brighter finish.

Garnish and serve

Sprinkle a small pinch (about 1/2 tsp per drink) of the crushed pistachio over the top and float a pandan leaf or a lime wheel. Serve immediately.