When someone informed me there was such a thing as world pistachio day I had to hold back laughter, I swear every day is World something or other day these days. But you know what, rather than be a grumpy old git I have decided to embrace them, since I want every excuse I can these days to celebrate. Lockdown has certainly lowered my bar for what I consider celebratory events. It used to be birthdays, Christmas, Easter (only because of the chocolate). Whereas now…it was your best friend’s aunts dogs birthday? Cheers to that! Finally got rid of that suspicious looking tin at the back of your cupboard that was years out of date? Let’s crack open the prosecco! World Pistachio Day, hell yeah I’m making a pistachio cocktail and loving every second of it!
To make this delicious cocktail, I have taken the classic sours building blocks and just shaped them to bring out the best in my El Clasico Gin. We already have the subtle pistachio flavour coming through in the gin, so to ramp that up a bit more I simply infused the simple syrup with a bunch of pistachios when cooking. To add that sour citrus flavour, it had to be lemons, to keep things sharp, and that sweetness from the syrup in check. And finally, I know some of you will be repulsed at the thought of drinking egg, but trust me. And if you still don’t…which is totally fair, you have never met me and I could be a total lunatic for all you know, then just cut the egg out no problemo.
So, without further ado….let’s get drinking, as they say in Spain: