Leftover pistachio syrup can be used to flavor lattes and other coffee drinks and as an ice cream topping.

COCKTAIL

  • 2 ounces Albuquerque Distilling El Duque Dark Rum
  • ¾ ounce organic cranberry juice
  • ½ ounce fresh-squeezed lemon juice
  • 1 ounce pistachio syrup (see recipe below)
  • ½ ounce egg white
  • Powdered pistachio, for garnish

PISTACHIO SYRUP

Makes 12 ounces

  • 1 ½ cups water
  • 1 ½ cups sugar
  • 1 cup salted pistachios

Makes 1 cocktail

COCKTAIL

  1. Bring water, sugar, and pistachios to a boil, then lower the heat and simmer for 10 minutes.
  2. Remove from heat and strain syrup into a bowl.
  3. Once completely cooled, syrup is ready to be used for cocktails.

PISTACHIO SYRUP

  1. Combine all ingredients in a shaker tin.
  2. Dry shake with no ice for 10 seconds.
  3. Add ice to the shaker and shake again for 10 more seconds.
  4. Strain into a coupe glass.
  5. Garnish with powdered pistachio on top.

This recipe originally appeared in Funky Town by Lynn Cline.