Nigai Tai Recipe
thai rum | japanese bitter | red shiso | fresh lime house-made pistachio orgeat
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
Combine ingredients
Add 1.5 oz Thai-style rum, 0.5 oz Japanese bitter, 0.75 oz fresh lime juice, 0.5 oz red shiso syrup, and 0.5 oz house-made pistachio orgeat into a cocktail shaker.
Add ice and shake
Fill the shaker with ice (about 4–6 medium cubes or roughly 1 cup), cap, and shake vigorously for 12–18 seconds until the shaker is chilled and well diluted (you should feel the metal get very cold).
Strain
Double-strain the cocktail into a chilled coupe or rocks glass over fresh ice if desired (for a slightly more relaxed sip use a rocks glass with one large ice cube; for a more aromatic, neat presentation use a chilled coupe).
Garnish & Finish
Express the oils of a lime wheel over the drink and drop the wheel into the glass or perch it on the rim.
Float or gently lay a single red shiso leaf on the surface (or lightly slap the shiso between your palms first to release aroma). For an extra touch, drizzle a few drops (about 3–4 drops) of red shiso syrup on top to create a thin color ribbon.