The inspiration for this cocktail actually came from a bag of pistachios, which a friend recently gave me.
I’m not a lover of nuts but I thought it would be fun to make a homemade orgeat out of them, something I have never done. The flavors for the drink just kinda fell together from there. Honestly, I have had so much time on my hands lately I’ve just been having fun making random syrups and orgeat to invent some new flavors for specialty cocktails.
By Steviee Hughes
- 1 oz Mozart Chocolate Liqueur
- 1 1/2 oz. Whistle Pig Piggyback Rye (or a rye of your choice)
- 1/2 oz. Pistachio Orgeat*
- 1/2 oz. Coco Lopez Cream of Coconut
- 1/4 oz. lemon juice
- Egg white
- 2 dashes Velvet Falernum Bitters
Preparation: Add all ingredients to a tin and dry shake. Add ice and shake again. Strain into a coupe glass and garnish with a dash of powdered chocolate & crushed pistachios.
*For the Pistachio Orgeat
- 1 cup shelled pistachios
- 3 cups boiling water
- 2 1/2 cups sugar
Preparation: In a blender, combine water and pistachios and blend on high for 2 full minutes – the longer you blend, the more refined your finished syrup will be. Strain the mixture through a fine-mesh strainer into a jar. Add sugar and blend again for an additional minute. Pour into a glass jar, cap, and keep refrigerated for up to 1 month. Makes 1 quart.
Meet Steviee Hughes
CHILLED 100 Member, Los Angeles
A 20-year veteran of the bartending scene in L.A., Steviee has a passion for travel and cocktails and has been lucky enough to find ways to bring the two together. Whether traveling to other countries to tour distilleries to learn the creation process or to discover new spirits and flavors, ultimately her cocktails reflect her wanderlust. She has created numerous cocktail menus and won a few cocktail competitions along the way. Steviee is currently running the cocktail program at Culver City’s Seventy7 Lounge, a speakeasy craft cocktail bar, for two years ongoing.
Follow Steviee on Instagram.