Pistachio Daydream Recipe

Combine and chill

Add pistachio cream liqueur (2 oz), white cacao liqueur (1 oz), citrus posset vodka (1 oz) and Shanky's Whip Liqueur (1/2 oz) into a cocktail shaker.

Add bitters

Add 2 dashes orange bitters and 1 dash chocolate bitters to the shaker to introduce bright citrus top-notes and a subtle chocolate depth.

Shake with ice

Fill the shaker with about 1 cup of ice, secure the lid, and shake vigorously for 12–18 seconds until the outside of the shaker is well chilled and the mixture is slightly frothy from the whipped liqueur.

Prepare glass

Chill a coupe or martini glass in the freezer or by filling it with ice water for 1–2 minutes while you finish shaking.

Double strain

Discard the ice water from the glass. Double-strain the cocktail into the chilled glass using a Hawthorne strainer and a fine mesh strainer to remove any tiny ice shards and solids for a silky texture.

Rim cocoa & pistachio

On a small plate, mix the brown cocoa powder (1 tsp) and finely chopped pistachios (1 tbsp). Lightly wet a portion of the glass rim with an orange zest or by quickly touching it to the residual wetness from the cocktail pour, then gently dip the rim into the cocoa–pistachio mixture to create a textured rim.

Final accents

Sprinkle a pinch of additional finely chopped pistachio into the center of the drink (optional). Finish by grating a little orange zest (about 1/2 tsp) or shaving a small amount (1 tsp) of dark chocolate over the top for aroma and visual contrast.

Serve

Present immediately so the whipped liqueur foam and aromatics are at their freshest. Serve chilled and enjoy responsibly.