Pistachio Martini
Published Dec. 11, 2024
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup shelled pistachios
- 3tablespoons honey or agave syrup
- Ice
- 1½ounces pistachio cream liqueur, such as Ponche Caribe Pistachio
- 1ounce vanilla vodka
- ¼ounce Benedictine or green Chartreuse
- ½ounce heavy cream
- Small scoop pistachio gelato, for serving (optional)
For the Garnish
For the Cocktail
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Preparation
- Step 1
Pulse pistachios in a food processor until finely chopped (or crush the nuts in a mortar and pestle). Spread onto a saucer or small plate.
- Step 2
Pour honey onto a second saucer or small plate. Place the top of a martini glass into the honey and twist to ensure it’s evenly coated. Lift and press the rim into the chopped pistachios, twisting to ensure the rim is coated in an even layer of nuts. Set aside.
- Step 3
Fill a cocktail shaker with ice and add the pistachio liqueur, vodka, Chartreuse and cream. Shake for at least 45 seconds, or until the ice has broken into smaller pieces. (You’ll be able to hear when the ice cubes are smaller during shaking.)
- Step 4
Strain the mixture into the prepared martini glass. Add a scoop of gelato if you like, then serve immediately.
Private Notes
Comments
OK, I tried it. Disgustingly sweet, unrefined and childish, except that kids cannot drink this (but neither should anyone else).
In case anyone else needs this information. Benedictine and Green Chartreuse are both herbal French liqueurs, with Benedictine having a slightly sweeter, more balanced flavor profile, while Green Chartreuse is known for its strong, herbaceous, and slightly peppery taste due to its higher alcohol content and more potent herbal blend; both are traditionally produced by monks in their respective monasteries. I would definitely go with the sweeter one.
@Jaimee how is that pistachio tho ?
Had to replace Benedictine with B B which is think is much sweeter than as written. But still delicious! Very pistachio and not too heavy even for summer drinks. Going to look for other ways to use this pistachio liqueur too
I made this with Borgata pistachio liqueur, Veil vanilla vodka and Benedictine. The Borgata was what I could find and is delicious, but very very sweet. We drank them and enjoyed them, but depending on the sweetness of your pistachio liqueur I would consider using plain vodka instead of vanilla vodka. If I make them again I will use plain vodka.
I made it exactly as written and it was delicious. I used green chartreuse, hold the gelato. Volatile yet smooth. What a treat! For context, my usual drink is a perfect Manhattan, up.
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