Pistachio Mai Tai



2 cups Raw shelled pistachios
1 ½ cups Water
1 ¼ cups Sugar

2 oz Barbancourt 8 year Rum 

.75 oz Lime Juice

.50 oz Dry Curacao 

.50 oz Pistachio Orgeat 

.25 oz Rock Candy Syrup

.25 oz Overproof Rum

Garnish: Mint, Grated pistachio, Flowers, Dehydrated lime coin


Pulse pistachios in a food processor until finely ground. Combine the sugar and water in a pot over medium heat and stir until sugar dissolves completely, then add in the ground pistachio. Turn the heat down to low and simmer for another three minutes, then slowly increase the temperature to medium high. Just before it starts to boil, remove it from the heat and cover with a lid. Allow the covered nut mixture to infuse for at least 8 hours. Then, strain it through two layers of cheesecloth, discarding the ground pistachios. Store in refrigerator for up to two weeks.

Combine all ingredients in mixing tin filled with ice. Shake hard for 30 seconds, then rest for 30 seconds. Strain mixture into glass filled with crushed ice, garnish and enjoy!

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