Pistachio Martini Recipe
pistachio cream liqueur, kraft vodka, creme de cacao, mascarpone cream
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Frequently paired with
The best thing to pair and share with PISTACHIO MARTINI
Ingredients
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Cocktail
Mascarpone cream
Method
Mascarpone cream
Make the mascarpone cream
In a small bowl, combine 2 tablespoons mascarpone, 2 tablespoons heavy cream, 1 tsp simple syrup (or sifted confectioners' sugar), and 1 tsp vanilla extract. Whisk vigorously until smooth and slightly thickened but still pourable (about 30–45 seconds). If too thick, add a few drops of cream; if too loose, add a little more mascarpone. Chill briefly while preparing the cocktail.
Cocktail
Prep the glass
Place the crushed pistachios on a small plate. Lightly wet the rim of a chilled martini or coupe glass with a lemon wedge or a drop of pistachio liqueur, then dip the rim into the crushed pistachios to coat. Set the glass aside in the freezer or refrigerator to chill while you mix.
Shake the cocktail
Fill a cocktail shaker with ice (about 1 cup). Add 2 oz vodka, 1 oz pistachio cream liqueur, 0.5 oz white crème de cacao, and 1 oz mascarpone cream. Secure the lid and shake vigorously for 12–18 seconds until well chilled and slightly frothy.
Strain and finish
Double-strain the mixture into the prepared chilled martini glass using a fine mesh strainer to remove ice shards and any mascarpone solids. If desired, float a small dollop (about 1/2 tsp) of reserved mascarpone cream on top or dust lightly with finely chopped pistachio for extra presentation.
Serve
Garnish with a single shelled pistachio or a light sprinkle of finely chopped pistachio on top. Serve immediately.