2 oz Bourbon (or Brandy)
2⁄3 oz Nin Jiom Pei Pa Koa
1⁄3 oz Water (Warm)
1⁄2 Lime (Quartered)
3 spg Mint
1 ds Bitters (Optional)
Instructions
Stir NJPPK and water to make runny. Add lime & muddle. Add bourbon (or brandy), 2 mint sprigs, and bitters (if using). Shake, strain, rocks. Garnish with remaining mint.
Notes
Bitters recommended if using brandy... Nin Jiom Pei Pa Koa is a delicious honey-based traditional Chinese cough and throat syrup full of herbs like loquat leaf, elm bark & citrus peel, and is available online or at any Asian market.
