Badam da Naasha (High on Almonds)

Badam Da Naasha. Photo courtesy of My Shanti

This recipe from Vikram Vij’s restaurant My Shanti in South Surrey is delicate and sophisticated with the subtle taste of almonds and saffron. It is also beautiful, thanks to its silver leaf garnish.

• 1 oz vodka

• 0.75 oz saffron simple syrup (see note)

• Pinch of cardamom powder

• 1 to 2 oz chilled almond milk

• Garnish: Silver leaf, crushed pistachios

Place vodka, saffron syrup and cardamom powder in a shaker with ice, shake well, then strain over cubed ice in an Old Fashioned glass. Slowly pour almond milk over ice to create a layered effect. Garnish with a flake or two of silver leaf and a sprinkle of crushed pistachios. Serves 1.

Note: To make saffron simple syrup, combine 1 cup each sugar and water in a small pot and add a generous pinch (about 15 strands) of saffron. Bring just to a boil, stirring often, until sugar has dissolved. Remove from heat and cool to room temperature. Strain into a clean jar and keep refrigerated for up to two weeks.

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