Raspberry & Pistachio Collins

Paired with Chef Amanda Fritag’s Beet Salad with Pistachio Vinaigrette

Ingredients

1 1/2 oz Hendrick’s Gin

3/4 oz Pistachio cordial*

1/2 oz fresh lemon juice

4 fresh raspberries

2 oz soda water

Instructions

Muddle (gently mash) raspberries then combine ingredients in cocktail shaker (except soda water)

Add ice and shake well

Strain over fresh ice in a tall glass

Top with soda water

Garnish with a slice of cucumber

 

Pistachio Cordial - Instructions (makes 8 oz)

  1. Combine 1 cup sugar and 1 cup water in a pan. Bring to a low simmer and stir for a few minutes until sugar has fully dissolved.
  2. In a blender place 1/2 cup unsalted, roasted pistachios and add the sugar water
  3. (Optional – add 1 drop of rosewater)
  4. Blend for 30 seconds and allow to sit for 2 minutes
  5. Strain out solids and collect cordial
  6. Keep refrigerated until ready to use

 

EQUIPMENT

Cocktail shaker

Ice

 

Raspberry and Pistachio Collins