Pistachio Mai Tai
Photo by Noah Tanen
- Serves
- 1
- Cook Time
- 1 Hour
A simple twist on a Tiki classic, homemade pistachio orgeat brings a rich nutty flavor that complements this rum-forward drink.
Ingredients
Pistachio Mai Tai
- 1 ounce pistachio orgeat (recipe below)
- 1 ounce lime juice
- 1/2 ounce dry curacao
- 3/4 ounce white Jamaican rum, such as Wray and Nephews
- 1 ounce aged demerara rum, such as Eldorado 12 year
Pistachio Orgeat
- 1/2 cup or 8 oz shelled pistachios
- 3 cup water, plus more for soaking
- 2 cup sugar
- 1 splash orange blossom water
Featured Video
Directions
Pistachio Mai Tai
- Step 1
Add the ingredients to a cocktail shaker with ice. Shake for 30 seconds until chilled and strain into a rocks glass filled with crushed ice. Garnish with a sprig of mint and serve immediately.
Pistachio Orgeat
- Step 1
To give the orgeat a nice green color, optionally begin by soaking the already shelled pistachios in hot water for 5 minutes. Peel away the reddish-purple skins of the pistachio nuts and set aside.
- Step 2
To make the orgeat, add the pistachios to a blender, followed by 3 cups of almost boiling water. Blend for at least two minutes and strain through a cheesecloth or nut milk bag.
- Step 3
Once fully strained, add the liquid back into the blender followed by the sugar and orange blossom water. Blend until the sugar is dissolved. Once cool, store in an airtight container. Keep in the refrigerator for up to 2 months.