Pistachio Martini

Published Dec. 11, 2024

Basic Information

• Total Time: 10 minutes

• Prep Time: 5 minutes

• Active Time: 5 minutes

• Difficulty: Easy

Overview

A decadent twist on the classic martini, this Pistachio Martini marries the nutty richness of pistachios with smooth herbal undertones and a velvety finish. Ideal for nut-forward cocktail enthusiasts, it balances sweetness with depth, perfect for both casual gatherings and special occasions.

Ingredients

All measurements are volume-based for precision.

• For the Cocktail:

• ¼ cup (30g) shelled pistachios, finely chopped (for garnish)

• 3 tbsp (45g) honey or agave syrup (for rim coating)

• Ice (crushed or cubed, for shaking)

• 1½ oz (45ml) pistachio cream liqueur (e.g., Ponche Caribe Pistachio, Borgata Pistachio Liqueur)

• 1 oz (30ml) vanilla vodka (or plain vodka for reduced sweetness)

• ¼ oz (7.5ml) Benedictine or Green Chartreuse (herbal French liqueurs)

• ½ oz (15ml) heavy cream

• Optional: 1 small scoop (15g) pistachio gelato (for garnish)

Preparation Steps

Step 1: Prepare Pistachio Crust

• Place ¼ cup shelled pistachios in a food processor. Pulse 5–6 times until coarsely ground (avoid over-processing to prevent oil extraction, which can make the texture gritty).

• Spread the chopped pistachios onto a small, flat plate or saucer for easy access during rim coating.

Step 2: Rim the Martini Glass

• Pour honey or agave syrup onto a second small plate.

• Dip the rim of a chilled martini glass into the honey/agave, twisting gently to ensure even coverage. Immediately press the coated rim into the chopped pistachios, rotating to form a uniform, nutty band around the glass.

• Set the prepared glass aside to harden the rim coating.

Step 3: Shake the Cocktail

• Fill a cocktail shaker with ice (crushed ice is preferred for faster chilling).

• Add 1½ oz pistachio cream liqueur, 1 oz vanilla vodka, ¼ oz Benedictine/Green Chartreuse, and ½ oz heavy cream to the shaker.

• Seal the shaker and shake vigorously for 45–60 seconds (until the exterior is frosty and ice cubes have broken into fine shards, ensuring thorough dilution and texture).

Step 4: Strain and Serve

• Strain the cocktail into the prepared pistachio-rimmed martini glass using a Hawthorne strainer.

• Optional: Add a small scoop of pistachio gelato to the surface for a layered, indulgent effect.

• Garnish with an extra whole pistachio nut or a thin mint sprig for elegance.

Recipe Notes

Liqueur Selection

• Benedictine: A sweeter, balanced herbal liqueur with floral and vanilla notes; ideal for mellowing the cocktail’s sweetness.

• Green Chartreuse: A strong, herbaceous liqueur (70% ABV) with peppery undertones; use sparingly if pistachio flavor is desired to dominate.

• Substitutions: For lower sweetness, swap vanilla vodka for plain vodka.

User Feedback

• Negative: "Disgustingly sweet, unrefined and childish... Kids cannot drink this (but neither should anyone else)."

• Clarification: "Benedictine is sweeter/balanced; Green Chartreuse is stronger, herbaceous, peppery... Go with Benedictine."

• Positive: "Ignore JV, this is delicious! Very pistachio-forward, not too heavy for summer."

• Adjustments: "Replaced Benedictine with [BB] (sweeter); used plain vodka instead of vanilla for less sweetness."

Enjoy this nutty, herbal martini—perfect for sipping solo or sharing with friends! Adjust sweetness to taste with liqueur and vodka choices.