Add all ingredients to a shaker and fill with ice. Shake, and strain into a highball glass over fresh ice.
Garnish with a piece of candied ginger and an espelette pepper.
8 oz Pistachios, toasted
24 oz Sugar
1.25 oz Coconut Milk
12.75 oz Water
1 tsp Salt
Preheat the oven to 250 degrees. Toast the pistachios at 250 degrees for 20 minutes. Remove and put in a food processor with sugar until the pistachios are finely chopped. Combine the pistachio mixture and all remaining ingredients in a pot and bring to a boil. Simmer for 20 minutes and then remove from the heat. Let cool and place in a large container. Let sit, refrigerated, overnight.
Strain out (but keep) the solids. Spin the solids in an ice cream maker and strain back the puree with a chinois. Keep, refrigerated, for up to two weeks.