This cocktail from Jillian Vose of New York City’s Dead Rabbit combines Irish whiskey and pistachio syrup for a truly nutty concoction.
- 2 ounces Jameson Black Barrel Irish whiskey
- 1/4 ounce green Chartreuse
- 3/4 ounce lemon juice, freshly squeezed
- 3/4 ounce pistachio syrup*
- 2 dashes Dead Rabbit orinoco bitters
- 2 fresh curry leaves
- Garnish: fresh curry leaf
Add all ingredients to a cocktail shaker with ice and shake until well-chilled.
Strain into a coupe glass.
Garnish with a fresh curry leaf.
*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 1/2 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 1/2 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.