Pistachio Fizz

By Brad Cline



Pistachio Orgeat

660 grams very hot water

200 grams of pistachios

500 grams of demerara sugar



2 oz Pistachio washed Hayman’s Old Tom Gin

¾ oz Pistachio orgeat

¾ oz Lemon juice

1 oz Egg white

1 oz cream

4 dashes of Cherry-vanilla bitters

3 oz soda water

Garnish: Pistachio dust


Blend hot water and pistachios on high for 1 minute or until nuts have been fully milked together in a high speed blender. Press the nut milk through a fine strainer. Save the contents of the strainer to use for pistachio dust. In a high speed blender add the nut milk and the sugar.  Blend at high speed for 1 minute. For pistachio dust, lay the blended and milked nuts that were saved across a sheet pan.  Spread a few pinches of sea salt over the pan.  Bake in the oven at 200 degrees for 20 minutes or until completely dried.

Combine ingredients in shaker tin. Hard Shake for 1 Minute with large format ice, then shake for an additional minute. Slow pour contents into chilled Collins glass containing 3oz soda water. Let Rest. Add salted pistachio dust on foam as garnish.


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