Citrus Pistachio Espresso Martini
Difficulty: Easy | Makes: 1 Serving
This cocktail combines the nuttiness of pistachios with a hint of tropical coconut, creating a creamy, smooth finish. The bold blend of rich espresso and creamy pistachio creates the ultimate cocktail.
For the Martini
- 1 ounce Roland® Roasted Pistachio Oil (fat-washed vodka)
- 1 ounce espresso or 1 teaspoon espresso powder dissolved in 1 ounce hot water
- 0.5 ounce syrup from Roland® Fancy Whole Mandarin Orange Segments in Light Syrup
- 1 oz vodka (or more, depending on strength preference)
- 1 strip orange peel, for garnish
- Fine pistachio crumbs, for garnish
For the Cold Foam
- 1/2 cup Roland® Unsweetened Coconut Milk
- 1 teaspoon Roland® Roasted Pistachio Oil
- 1/2 teaspoon agar agar (optional, for thicker consistency)
- Whipped cream canister, with one charge
Directions
- To fat wash the vodka, gently warm 1 ounce of Roland Pistachio Oil and combine it with 1 cup of vodka. Let the mixture sit at room temperature for 4-6 hours, allowing the flavors to infuse
- Place the mixture in the freezer overnight. The pistachio oil will solidify, and you can easily strain it, leaving behind the infused vodka. Set aside for use
- In a small bowl, mix 1/2 cup coconut milk, 1 teaspoon pistachio oil, and 1/2 teaspoon agar agar if you'd like to thicken the foam. Whisk until smooth. Pour the mixture into a whipped cream canister, charge with one cartridge, and refrigerate until ready to use
- In a cocktail shaker, combine the fat-washed vodka, freshly brewed espresso (or dissolved espresso powder), and mandarin syrup from the Mandarin Oranges. Add ice and shake vigorously until chilled
- Strain the martini into a chilled coupe glass. Top with a layer of the coconut pistachio cold foam from the whipped cream canister
- Sprinkle fine pistachio crumbs over the foam. Add a twist of orange peel on top for a citrusy aroma and aesthetic flair
