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It’s just as smooth, sweet and nutty as it sounds.
About the cocktail
Nothing compares to pistachios. Really. This elite nut has become a bit of a benchmark for defining how excellent something is. Like gelato shops, and now cocktails. Especially if they use Pistachio Papi. Heard of it? It’s the brand responsible for giving the little green nut some extra (and well-deserved) clout, and it’s all over our FYPs. Not that the pistachio needed it – we are already blessed with baklava, after all. If you’re not already slathering this green spread on toast (or devoting your next paycheck to stocking up on it), picture this pristine nut butter like the saffron of the spice world, or the Penfolds Grange of the wine world. It’s precious, delicious and worth every penny. Sparing no expense on flavour, spot it piped into doughnuts, built into buttercreams and now, in this luxurious little cocktail. Sweet, nutty and mildly earthy (there’s a bit of piney-ness if you taste closely), this spread is dessert-destined, which is just how this cocktail tastes. Enriched with the toffee-like tone of maple syrup and the spicy-sweet notes of Cognac, it becomes extra smooth thanks to a splash of cream. There’s also a herbaceous touch of gin and zingy lemon for balance. Then you make it even more excellent by adding as much pistachio spread as you like. We think it’s the best bit.
Watch: How to make the Pistachio Maple Martini
Ingredients
1.5 tbsp Smooth Pistachio Papi
15mL Canadian maple syrup 15mL fresh lemon juice 30mL thickened cream 20mL Cognac 30mL gin Glass: coupe or vintage cocktail Garnish: crushed pistachio
Method
Add all the ingredients to a cocktail shaker
Dry shake (without ice) until the Pistachio Papi has emulsified Add cubed ice and shake until the outside of the tin is frosty Carefully strain into your glass Finish by sprinkling the crushed pistachio over the top of the drink
Dan’s top tips
Not to get too technical, but this cocktail is all about the initial dry shake. This is still the same shaking motion you know, just minus the ice. This helps the pistachio paste to properly emulsify into the cocktail, so be sure to shake well for a silky smooth result. If you are, in fact, after a big chunk of Pistachio Papi, we recommend just eating some off the spoon instead. Lucky you. Speaking of little luxuries, the real-deal 100% maple syrup is another one, rather than maple-flavoured syrup. It’s richer and has a depth that you can’t replicate. Cognac and gin, however, do have substitutes – Cognac can be traded for brandy, Armagnac, bourbon or sherry, and gin can simply be swapped for vodka. Go for the spirits you like best to make it your own. And if, for whatever reason, you’re not so into pistachios, try it with your preferred type of other nut spread. Some people really can’t go past a good peanut butter, but with so many other great options available, there are countless nutty riffs awaiting here. If sweet cocktails are your jam, we’ve got plenty more where that came from. You might like to try our Biscoff Espresso Martini, Sgroppino, Lemon Meringue Pie’tini and Affogato.
image credits: Shelley Horan (photographer), Bridget Wald (stylist), Raye Scerri (videographer), LSS (production).
