Pistachio Sour
Yield
Ingredients
2 ounces Bumba Rum
1 1/2 ounces fresh lemon juice
1 ounce pistachio orgeat
1/4 ounce pistachio syrup
1/2 ounce vanilla bean syrup
1 egg white
1 handful shelled pistachios, crushed for garnish
FOR THE VANILLA BEAN SYRUP
1 cup sugar
1 cup water
1 vanilla bean
FOR THE PISTACHIO ORGEAT
1 cup unsalted shelled pistachios
1/4 cup water
1/4 cup sugar
1 cardamom seed
Instructions
Prep Ahead
Make the vanilla bean syrup. Prepare the pistachio orgeat.
For the Vanilla Bean Syrup
Put water in a sauce pan; place pan on stove top on high. When water comes to a boil, add sugar and vanilla bean. Let water simmer until sugar is dissolved. Remove from stove top to cool. Strain out vanilla bean. Bottle the syrup.
For the Pistachio Orgeat
Blend pistachios with water and sugar in a bowl. Put in sauce pan on stove top, simmer 5 minutes. Strain syrup, then bottle the orgeat.
Assembly
Add all the ingredients together in a cocktail shaker. Shake for 10 seconds. Strain into a tall cocktail glass, and garnish with crushed roasted pistachios.
