John the Baptist

1. Add all the ingredients to a shaker with ice and shake until well-chilled.

2. Strain into a Tiki mug or Collins glass over fresh ice.

3. Garnish with freshly grated nutmeg and a fresh mint sprig.

*Pistachio syrup: Add 9 ounces raw pistachios, shelled, to a nonreactive container, fill with water until nuts are covered, and allow to sit for 30 minutes. Strain off the water and keep the pistachios. Add the pistachios to a blender and slowly add 2.5 cups of hot water to the blender, pulsing until the mixture reaches a smooth consistency. Pour the mixture into a nonreactive container and let steep for 2 hours. Strain the mixture using a chinois; squeeze out as much liquid as possible, retaining the liquid pistachio mix and discarding the solids. Add the pistachio milk to a saucepan over medium heat, along with 2 cups of granulated white sugar for every 1.5 cups of pistachio milk for a 4:3 ratio. Heat, but do not boil, the mixture, stirring until the sugar is dissolved. Remove from heat and allow to cool. Add 1/4 ounce orange flower water and 1/4 ounce Everclear. Will keep, refrigerated in an airtight container, for up to 2 weeks.

**Coco Lopez matcha green tea powder mix: Add 1 8.5-ounce can of Coco Lopez cream of coconut and 1 Tbsp matcha green tea powder into a blender and mix until smooth and well-combined.