Candy Inspired Cocktails

Candy Inspired Cocktails with Master of Mixes // stirandstrain.comThis post was made in partnership with Master of Mixes. Recipes and ideas are my own.

The closer I get to Halloween, the more my brain starts chanting…candy candy candy candy candy. I mean, it’s actually Garfield chanting it, because I still think of that Halloween special from the ’80’s that I grew up on, and I still, to this day, identify with his love of sarcasm and, well, candy.

Candy Inspired Cocktails with Master of Mixes // stirandstrain.comYes, I love the spooks and the change of season, but free candy always topped the list of reasons why October 31st was THE BEST. Now, as an adult, I can hop in my car, or rather, have Instacart deliver, all the candy my heart desires. At any time of year. But I’ve learned restraint and I don’t usually buy any until the week before Halloween when stores start having candy sales. And then again the day before Halloween because I’ve eaten it all the past week.

Candy Inspired Cocktails with Master of Mixes // stirandstrain.com

This year I made the exception and bought some candy a little early so I could make some treats for all of you! My readers! Working with Master of Mixes, I’ve crafted THREE tasty candy inspired cocktails you can make for yourself, or batch for your Halloween party this weekend. If you’re not familiar with them, Master of Mixes has been crafting high quality, delicious mixers for 40 years! They have more than 45 flavors in their catalog, but I narrowed down today to just three of my favorites: their Mint Syrup, Blood Orange Margarita Mixer, and Piña Colada Mixer. And my inspiration? Junior Mints, Sour Patch Kids, and Almond Joy.

Candy Inspired Cocktails with Master of Mixes // stirandstrain.com

First up is the Junior Mint inspired cocktail. And it’s ALL about that super mint flavor. Here I’ve used Master of Mixes Mint Syrup to give me a strong punch of mint flavor. Their syrup is made with Pacific Northwest Spearmint and has a clean, fresh taste. I’ve paired this with vodka, cream, and coffee liqueur to mimic the creaminess of the candy, and instead of the richness you’d get with the chocolate, I’ve opted to use a strong coffee liqueur to make this more sophisticated.

Candy Inspired Cocktails with Master of Mixes // stirandstrain.com

My love of sour drinks probably started with my love of Sour Patch Kids growing up. For this next cocktail, I’m taking the sweet and sour citrus flavors of the candy and crafting a Blood Orange Margarita with Master of Mixes Blood Orange Margarita Mixer. To get more citrus in, and to add a bitter element to this, I’ve mixed the blanco tequila with a touch of Dry Orange Curaçao. I’ve also created a “sour” sugar rim with citric acid and sugar to fool the taste buds. The blood orange mix is housed in an ice sphere that will make the cocktail sweeter as you drink it!

Candy Inspired Cocktails with Master of Mixes // stirandstrain.comLastly, Almond Joy bars in my opinion are far superior to a Mounds bar. Because… almonds!! When I think coconut cocktails, I think Piña Coladas, and Master of Mixes has a perfectly balanced Piña Colada Mixer that will be the base of our final drink. A few drops of almond extract, vanilla vodka, and a chocolate float turns this drink into an over-the-top cocktail for Halloween. I’ve been calling it a Choco-joy-lada, but you can just call it delicious.

Candy Inspired Cocktails with Master of Mixes // stirandstrain.comSo grab some extra candy this year, a couple of Master of Mixes bottles, and let’s plan a sweet Halloween party!

Candy Inspired Cocktails with Master of Mixes // stirandstrain.com

Junior Mint Cocktail

1-1/2 ounces vodka
1/2 ounce Master of Mixes Mint Syrup
3/4 ounce coffee liqueur
3/4 ounce cream

In a shaker filled 2/3 with ice, pour in vodka, Master of Mixes Mint Syrup, coffee liqueur, and cream. Shake 20 seconds to combine. Strain into a rocks glass filled with fresh ice. Pop a couple Junior Mints.

Sour Patch Kids Cocktail

4 ounces Master of Mixes Blood Orange Margarita Mixer
2 ounces blanco tequila
1/2 ounce Dry Orange Curaçao
1/4 teaspoon citric acid
1 tablespoon granulated sugar

First, to make the Master of Mixes Blood Orange Margarita ice sphere, you will need a spherical ice mold like this. Alternatively, you could also use a large ice cube mold as well. Pour the mix in the mold and freeze at least 6 hours or overnight (depending on your freezer). Next, combine citric acid and sugar in a shallow bowl large enough to fit the rim of your glass. Moisten the rim of your glass with a lime wedge and roll in the prepared mixture. Then, in a shaker 2/3 filled with ice, pour in the tequila and Dry Orange Curaçao. Shake and strain into the prepared rocks glass. Add the Master of Mixes Blood Orange Margarita ice sphere to the drink and stir about 20 seconds to start melting the mix into the drink. Take a few sips and try not to pucker your lips too much.

Almond Joy Cocktail

2 ounces vanilla vodka
bar spoon of almond extract
4 ounces Master of Mixes Piña Colada Mixer
1 – 2 tablespoons chocolate syrup (or if you’re feeling extra fancy, then try it with the chocolate liqueur of your choice!)

In a shaker 2/3 filled with ice, pour in vanilla vodka, almond extract, and Master of Mixes Piña Colada Mixer. Shake 20 seconds and pour everything into a highball glass. Using the back of a spoon, float chocolate syrup on top of the drink. Grab a reusable straw and gently mix it together, or not. Cause sometimes you feel like mixing, sometimes you don’t.

For more information on Master of Mixes, loads of cocktail recipes, and more how-to’s, please visit them at MixologyPro.com

Fall Feelings Boozy Round Up 16 boozy ways to get in the fall spirit!

Put out some decorative gourds and make some cocktails! It finally feels like fall!The Apple-groni Cocktail // stirandstrain.com

Apple-groni Cocktail

Apple Elixir Cocktail // stirandstrain.com

Apple Elixir Cocktail

Caramel Apple Jellies with Everclear // stirandstrain.com

Caramel Apple Jellies

Sparkling Apple Sherry Cocktail // stirandstrain.com

Sparkling Apple Sherry Cocktail

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.com

Pairing Rosé with Apples

Make It: Black Licorice and Amaro Bat Jellies for Halloween // stirandstrain.com

Black Licorice and Amaro Bat Jellies

The Negroni Nero Cocktail // stirandstrain.com

The Negroni Nero

The Private Club Cocktail // stirandstrain.com

Private Club Cocktail

Whiskey Round the World Cocktail with Cask and Crew Walnut Toffee Whiskey // stirandstrain.com

Whiskey Round the World

The Toasty Russian Cocktail with homemade toasted coconut milk // stirandstrain.com

The Toasty Russian

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.com

Pumpkin Spice Coffee Old Fashioned

Spiced Pumpkin Bourbon // stirandstrain.com

Spiced Pumpkin Bourbon

Crustafied, a rye whiskey variation on the Brandy Crusta // stirandstrain.com

Crustafied Whiskey Sour

Vanilla Bourbon Caramel Sauce // stirandstrain.com

Vanilla Bourbon Caramel Sauce

The Royal Affliction Cocktail // stirandstrain.com

The Royal Affliction

Low Rent Cocktail of the Month: Fanta of the Opera & Fanta of the Paradise // stirandstrain.com

Fanta of the Opera & Fanta of the Paradise Cocktails

Cookies and Cream Frozen Blended Cocktails

Dessert Cocktails with Kerry Gold Irish Cream // stirandstrain.com

This post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

Sweet vanilla ice cream and crunchy chocolate cookies combine into one decadent frozen blended cocktail.

Kerrygold Cookies and Cream Frozen Cocktails (makes 2 drinks)

2 oz Kerrygold Irish Cream
3 oz vanilla vodka
3/4 cup vanilla ice cream
1 cup crushed ice
1/2 cup crushed chocolate wafer cookies

In a blender, pour in Kerrygold Irish Cream, vanilla vodka and vanilla ice cream. Blend until smooth. Add in ice. Blend until ice is incorporated and smooth. Divide half the mixture into two double rocks glasses. Scoop a heaped tablespoon of cookie crumbs into the glass and spread in an even layer. Top each glass with the rest of the liquid mixture. Garnish with remaining cookie crumbs.

What You Should Be Drinking This 4th of July 2018

Warning: do not attempt to set off firecrackers after drinking these cocktails.

The Purple Halo Cocktail with Exotico Tequila Blanco and Mountain Valley Sparkling Essence Blackberry and Pomegranate. It's a color changing cocktail! // stirandstrain.com

The Purple Halo Cocktail

Smoked Ice Hazy Sunset Cocktail // stirandstrain.com

Hazy Sunset Cocktail with Smoked Ice!!

Fun In Jalisco Cocktail // stirandstrain.com

Fun In Jalisco Cocktail

Aquafaba: what is it and how to make cocktails with it! Like a Vegan Sloe Gin Fizz // stirandstrain.com

Vegan Sloe Gin Fizz

The Blue Crush Tequila Swizzle // stirandstrain.com

The Blue Crush Tequila Swizzle

Peach and Tequila Frozen Blended Cocktail // stirandstrain.com

Peach and Tequila Frozen Blended Cocktail

Low Rent Cocktail of the Month: The Snowden // stirandstrain.com

And the perennial favorite… The Snowden

What You Should Be Drinking This Easter

We’ve got flowers, pastel colors and a few eggs. Here’s what you should be drinking on Easter this year!

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch

Electric Pink Fields Rum #Cocktail // stirandstrain.com

Electric Pink Fields Rum Cocktail

Fresh Passion Fruit Sour Cocktail // stirandstrain.com

Fresh Passion Fruit Sour Cocktail

Pisco Brunch Cocktail with thyme and grapefruit // stirandstrain.com

Pisco Brunch Cocktail

Fresh Lemongrass Sour Cocktail // stirandstrain.com

Fresh Lemongrass Sour Cocktail

An Isle Away #Cocktail with cardamom coconut foam // stirandstrain.com

An Isle Away: Rum Cocktail with Coconut Cardamom Foam

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail // stirandstrain.com

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail

Ok, so here’s some chocolate for you too…

Bake It: Angostura Brownies with Luxardo Cherries // stirandstrain.com

Angostura Brownies with Luxardo Cherries

Sparkling Gin Lemonades with Rose and Violet Gelées

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

This post was made in partnership with Truvia. Recipe and ideas are my own.

This summer one of my best gal pals is packing up her family and leaving SoCal for humidity and real winters on the east coast. Boo. As much as I’d like to sit and cry about it, we’ve decided to go full on into crafting and get togethers as much as possible before she leaves.

Our biggest project together will be for Easter. This year we’ve decided the adults should have some candy fun too. So, we’ve come up with a fun brunch cocktail DIY that we can make, eat, AND drink. Intrigued? Read on!

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

I’m not a giant candy fan, but I do love jelly candies. Jelly beans, pâtes de fruits, those weird orange slices found in the bulk candy section… all of them are favorites of mine. And, if you’ve been a long time reader you know I also love making edible cocktails in the “gelée” way. This week we’ve teamed up with Truvia Natural Sweetener, the zero calorie sweetener with natural sweetness from the stevia leaf that gives you that sweet touch without all the calories! The stevia-based sweetener is also twice as sweet as regular sugar, which means you only need to use half as much! Truvia also comes in several different varieties but today we’re using the zero-calorie Natural Sweetener for the base of our gelées and our cocktail syrup. Truvia Natural Sweetener dissolves crystal clear so there are no lumps, bumps, or crystals floating around in the gelées.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

Since we have three different flavors, the two gelées and the syrup for the cocktails, it’s easiest to start with one large batch of simple syrup then divide and conquer! If you want to have your own get together like us, you can assign your friends each a flavor station. I’m including some notes on batches below if you want to create more flavored edible cocktails than just the ones I’m providing.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

The fun part of this cocktail is the tiny edible cocktail garnishes, but let’s not overlook the actual cocktail too! Brunch almost always means sparkling cocktails, and while you could easily pop open a bottle of bubbly, I like my brunch cocktails with a bit more character. An easy one to use as the base is to make sparkling gin lemonades. I always make a fresh batch of lemonade during the winter, because: hello, SoCal; lemons practically fall from the sky here during the winter/early spring. I like ginger lemonade but this cocktail is so versatile, any variation, or just plain lemonade, would work. Lemonade is also a great base for a cocktail because you have your sweet, sour and a touch of bitter. So all you need is the booze part! I’m including just a straight lemonade recipe below, but feel free to play with what you like. For the sparkling part, I like a sparkling water, but you could get extra fancy and pop that bubbly anyway to top these off. The effervescent bubbles meld the flavors of the lemonade and the herbal notes of the gin (use an American batch here, not a London Dry, so it’s not all juniper and a touch of a softer palate), and of course: bubbles = brunch.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

As for the gelées, and since it’s finally spring (!!!), I’m playing with the idea of flowers. There are a few ways you could incorporate flower aroma into your gelées, from making syrups to using flower infused spirits, but today we’ll use rose water and creme de violet to flavor them. I’ll be using the Truvia Natural Sweetener to make a simple syrup, and then will add the flavors to the divided batches. These firm up super quick, so if you make them in the morning, you’ll definitely be snacking on them come brunch time.

This Easter brunch theme has me feeling spring big time! I hope you all enjoy a few flowery gelées and a nice glass of sparkling gin lemonades. Cheers!

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

Sparkling Gin Lemonade Cocktails with Rose and Violet Gelées (makes 2)

3 ounces American Style gin
2 ounces lemonade (recipe follows)
4-6 ounces sparkling water

rose and violet gelées for garnish (recipes follow)

In a shaker 2/3 filled with ice, pour in gin and lemonade. Shake 20 seconds to combine and strain into two rocks glasses filled with ice. Top with sparkling water and garnish with rose and violet gelées. Serve immediately.

Lemonade Recipe

1-1/2 to 1-3/4 cups simple syrup, sweeten to taste (see notes for big batch simple syrup)
1 cup freshly squeezed lemon juice
4 cups water

In a large pitcher, combine simple syrup, freshly squeezed lemon juice and water. Stir to combine. Refrigerate until ready to use. Will keep up to one week in the refrigerator.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

Rose Gelée Recipe

1-1/2 cups simple syrup
2 packets gelatine
1 teaspoon rose water
1/2 cup vodka
pink food coloring, optional

  • In a small sauce pan, pour in simple syrup. Sprinkle gelatine packets over the simple syrup and let bloom for 1-2 minutes. Turn heat on high and bring to a simmer, whisking gelatine to combine. Remove from heat and stir in rose water and vodka. Add food coloring if using. Stir to combine and pour into a small baking tray or molds if using.
  • Refrigerate for two hours. You can then remove from molds, if using, or cut into shapes and garnish cocktails. *I used these mini cutters to make the shapes!

Violet Gelée Recipe

1-1/2 cups simple syrup
2 packets gelatine
1/2 cup creme de violet

  • In a small sauce pan, pour in simple syrup. Sprinkle gelatine packets over the simple syrup and let bloom for 1-2 minutes. Turn heat on high and bring to a simmer, whisking gelatine to combine. Remove from heat and stir in creme de violet. Stir to combine and pour into a small baking tray or molds if using.
  • Refrigerate for two hours. You can then remove from molds, if using, or cut into shapes and garnish cocktails. *I used these mini cutters to make the shapes!

Notes:

  • The gelées are best used within a few hours, discard after 24 hours.
  • The main ratio for making a gelée is 1:1 (one cup liquid to one gelatine packet). The only issue I have had in the past is with pineapple juice. You will need to cut it with water as the gelatine does not bloom and hold when there is just straight pineapple juice. You can vary the amount of alcohol (or make it nonalcoholic) but do not go more than 50% alcohol in your liquid ratio.
  • If using molds to make the gelées, use silicone, as there is no need to grease and they pop right out.
  • To make a large batch of simple syrup for all 3 recipes: combine 3 cups water and 3 cups Truvia Natural Sweetener in a medium sauce pan over medium high heat. Bring to just under a boil, whisking to dissolve Truvia. Remove from heat, whisk again. And cool to room temperature. Use immediately or refrigerate in an airtight container up to two weeks.

For more information on Truvia and all their products, please visit their site at www.truvia.com.

Chocolate Raspberry Bon Bon Cocktail

Chocolate Raspberry Bon Bon Cocktail with Kerrygold Irish Cream // stirandstrain.comThis post was made in partnership with Kerrygold Irish Cream Liqueur. Recipe and ideas are my own.

For a little over 3-1/2 years now I’ve been freelancing full time and while I love the multitude of perks that come with that (slippers! showers at 10am! Punch R&D before noon!) around holiday time I miss one of the best perks about working in an office: the vendor gift baskets.

They start sometime around Thanksgiving. You can always tell which vendor made a whoops that year by the size of the gift basket. Oh hey guys, let’s forget about trying to install that wrong range in the restaurant, instead, look at all this CANDY AND BOOZE we’ve sent you!!!!

Chocolate Raspberry Bon Bon Cocktail with Kerrygold Irish Cream // stirandstrain.comThere was the ubiquitous popcorn balls (bleck), the really cheap wine (Ok, we can try that come 3pm on Friday) and my favorite, the bon bon boxes. You know the ones: giant, golf ball sized chocolates filled and flavored with all kinds of fruits and nuts. The chocolate raspberry? Oh yeah, that’s mine thanks.

This week we’ve teamed up with Kerrygold Irish Cream Liqueur to recreate a drinkable version of that indulgent treat. Kerrygold Irish Cream is made in Ireland with milk from grass-fed cows so it is SO rich and SO creamy, and the chocolate is real, not just flavoring, which you definitely want if you’re making a cocktail like this. With a hint of oaky Irish Whiskey it’s rich treat on it’s own but also fantastic for mixing in a cocktail. This drink is super simple to whip up and I’m giving you guys the option to either make your own raspberry syrup, or buy it, because sometimes… you just can’t.

Chocolate Raspberry Bon Bon Cocktail with Kerrygold Irish Cream // stirandstrain.comAlso, FOLKS!!! If I’ve inspired you to grab a bottle of Kerrygold Irish Cream Liqueur just a head’s up that they’re giving away a trip to NYC for TWO to celebrate St. Patrick’s Day! Stir up your own cocktail and submit it online for a chance to win this fab trip (21+ USA residents only please!). Full details here: https://www.kerrygoldirishcream.com/NYC Contest runs from November 13, 2017 to December 31, 2017.

So let’s treat ourselves and make a cocktail!

Chocolate Raspberry Bon Bon Cocktail with Kerrygold Irish Cream // stirandstrain.comChocolate Raspberry Bon Bon Cocktail

1-1/2 oz Kerrygold Irish Cream Liqueur
1 oz vodka
1/4 oz Allspice dram
3/4 oz Raspberry syrup (recipe below or use store bought, we recommend Monin)
3 raspberries and Cinnamon for garnish

In a mixing glass 2/3 filled with ice, combine Kerrygold Irish Cream, vodka, allspice dram, and raspberry syrup. Stir 20 seconds to chill and strain over fresh ice in a rocks glass. Garnish with raspberries and a dusting of cinnamon for garnish.

Raspberry Syrup

3/4 cup sugar
3/4 cup water
1 pint raspberries

In a medium saucepan over medium-high heat, combine sugar and water. Stir to dissolve and add raspberries. Reduce heat to low and simmer 10 minutes, remove from heat and let sit 30 minutes. Strain into an airtight container. Store in refrigerator up to 2 weeks.

Extras

The Toasty Russian vodka - coffee liqueur - homemade toasted coconut milk

The Toasty Russian Cocktail with homemade toasted coconut milk // stirandstrain.comYesterday on Instagram a gave a little hint as to what I’ve been working on lately… THE FUTURE OF COCKTAILS is alternative milks?!

Well, in the short-term it is for me anyways.

A few months back I had to cut out dairy, soy, eggs, red meat and shellfish for medical reasons. Not for some crazy diet! It doesn’t cut into the cocktail making that much, but there are a few drinks that I’ve had to shelve because of these restrictions. Eggs are an easy one to cut out since I’ve covered so many alternatives for them on the site. Dairy though can get tricky, it imparts a particular taste and mouthfeel that can be hard to replicate. With that in mind, there’s just going to be some drinks I can’t have right now. But this also opens up a new door of twists I can make instead.

The Toasty Russian Cocktail with homemade toasted coconut milk // stirandstrain.comToday’s drink is a pretty basic recipe riff on a White Russian. Except… with homemade toasted coconut milk. WHAAAAA?!

Sure, you could add coconut cream or regular coconut milk in here, but the toasty quality of this is OH SO delicious and really stands out in the drink when you put it up against the coffee. I got the idea a few months back when I saw Heidi from 101 Cookbooks make this and for whatever reason I immediately thought about subbing it for cream in a White Russian. Fast forward to now and it is so worth the extra steps to make the toasted coconut milk. And it makes enough so you can add it into your coffee all week and maybe eat some cereal with it too.

Now, this coconut milk behaves differently than cream would; it’s not thick and it’s not going to significantly lighten the color of your cocktail. That also means it’s going to give a lighter feel in your mouth and not coat your tongue like cream does. Maybe for some of you this is a plus. That said, it’s definitely worth trying out if you’re looking for an alternative to dairy or just looking to try something new!

The Toasty Russian Cocktail with homemade toasted coconut milk // stirandstrain.comThe Toasty Russian

2 ounces vodka
1 ounce coffee liqueur, St. George Spirits NOLA Coffee Liqueur used here
3/4 to 1 ounce toasted coconut milk (recipe follows)
toasted coconut flakes for garnish, optional

In a rocks glass, build your drink by pouring vodka, coffee liqueur, and toasted coconut milk over ice. Stir to combine. Garnish with some toasted coconut flakes if you’re feeling fancy.

Toasted Coconut Milk

recipe adapted from 101 Cookbooks

1-1/2 cups of shredded coconut
4 cups water
1/4 teaspoon sea salt
1/2 teaspoon maple syrup

  1. Heat your oven to 350°F. Toast your coconut on a sheet pan for approximately 10 minutes, stirring half-way through. Set aside to cool.
  2. Once coconut is cooled, combine toasted coconut and water. Let sit for 3 hours.
  3. Pour into a blender and add salt and maple syrup. Blend for 30 second to combine.
  4. Pour mixture into a nut bag placed over a bowl to strain out solids. You may need to skim the top after straining.
  5. Store in an airtight container in the refrigerator until ready to use.

What You Should Be Drinking This 4th of July

And then George Washington took out his Margarita machine and said, “Let there be frozen drinks!”. Happy 4th folks!

The Blue Crush Tequila Swizzle // stirandstrain.com

The Blue Crush Tequila Swizzle

Frozen Negroni Cocktails (regular and watermelon)

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail

Frozen Peach, White Pepper and Green Tea Daiquiri

Frozen Blood and Sand Cocktail

Peach and Tequila Frozen Cocktail

Frozen Peach, Rum, Coconut Blended Cocktail

Low Rent Cocktail of the Month: The Snowden

Make It: Pistachio Orgeat

I need to apologize upfront to the reader who had asked about making this recipe two… three (??) years ago. At this point they’ve probably moved on, but I, however, kept this on my “to make” list and am finally, FINALLY, getting around to posting this. Sorry reader.

This will mark the third variation on orgeat I’ve done on the site (OK, one wasn’t technically mine) and I think this shows how adaptable some of these tried and true cocktail ingredients are. Sometimes plain old orgeat isn’t going to cut it and we need to sub in another kind of nut. Today we’re subbing in pistachios.

Pistachios give a savory, earthiness to the orgeat that you might be familiar with if you eat pistachio ice cream. It’s sweet, but hey, there’s a lot of savoriness in there too. Use this pistachio orgeat to pair with sweet tart flavors like passion fruit or berries.

A few notes on this recipe before you venture forward:

  • If you can find pre-shelled pistachios you will save a lot of time. You might even save yourself some broken fingernails (ugh).
  • Use WHITE sugar if you want to keep your orgeat a pretty avocado green. Yes, I constantly advocate for the use of unprocessed cane sugar, but if you use the unprocessed stuff with this pistachio orgeat, your color is going to turn a murky brown. It will taste fine, but won’t look pretty. Trust me, I know this for a fact.
  • Get yourself a nut bag for straining. Cheesecloth is fine but if you like these kinds of projects then a reusable nut bag will not only catch more of the fine bits while straining, but you get to reuse the bag over and over again. I like this bag, but any bag you prefer will probably be fine.
  • To orange flower water or not to orange flower water? That is the question with orgeats! Most recipes say optional but I say put it in. However, as always, it’s up to you.

Ok, let’s make this!

Yields approximately 2-1/2 cups

2 cups shelled roasted pistachios
2 cups water
2 cups granulated white sugar (see note above)
1 ounce vodka
1 teaspoon orange flower water, such as Nielsen-Massey (see note above)

  1. Place nuts in a bowl and fill with water to just cover them. Soak them for 30 minutes. Drain, place them in a freezer or Lewis bag, and crush them with a meat tenderizer or mallet.
  2. Place the crushed nuts in a large bowl and add the 2 cups of water to it. Let stand for four hours. Strain the nuts and water into another large bowl through a layer of cheesecloth, squeezing the cloth to extract all liquid. Add the nuts back into the strained water and let stand for another hour. This removes the oils from the nuts.
  3. Strain the liquid into a sauce pan and set aside the nuts for another use (I still recommend making chocolate bark with the nuts). Add the sugar to the pan and stir over medium high heat until sugar is dissolved (scrape the bottom occasionally with a spoon to remove any sugar that sticks). Remove from heat and let cool 15 minutes, then add the vodka and orange flower water. Stir and store in a clean glass bottle or air-tight container.