Mezcal and pistachios whisper sweet nothings in this cocktail from Dirty Habit in San Francisco.
- 1 ounce Del Maguey Vida mezcal
- 1 ounce King’s ginger liqueur
- 3/4 ounce coconut-pistachio puree*
- 3/4 ounce lemon juice, freshly squeezed
- Garnish: candied ginger
- Garnish: espelette pepper
Add all ingredients to a shaker with ice and shake until well-chilled.
Strain into a highball glass over fresh ice.
Garnish with a piece of candied ginger and an espelette pepper.
*Coconut-pistachio puree: Toast 8 ounces pistachios, shelled, in an oven preheated to 250 degrees for 20 minutes. Remove from oven, let cool, then add to a food processor with 24 ounces granulated white sugar and pulse until pistachios are finely chopped and mixture is combined. Add pistachio-sugar mixture to a pot with 1 1/4 ounces coconut milk, 12 3/4 ounces water and 1 tsp salt, and bring to a boil. reduce heat and simmer for 20 minutes, then remove from heat, let cool, and place in a large container. Refrigerate overnight. Strain out (but keep) the solids. Spin the solids in an ice cream maker and strain the puree with a chinois. Will keep, refrigerated, for up to two weeks.