Old-fashioned Recipe

1. Prepare pistachio butter

If you don't have ready pistachio butter, blend 2 oz roasted unsalted pistachios in a food processor with 1/2 tsp neutral oil until smooth. Measure 1/2 tablespoon for the drink.

2. Combine ingredients

In a cocktail shaker add 2 oz Stranger & Sons Third Eye gin, 1/2 tbs pistachio butter, 1/2 oz oat cream, 1/4 oz green chartreuse, 1/4 oz simple syrup, 1/4 oz fresh lime juice, 2 dashes aromatic bitters, and 1/2 oz egg white (or aquafaba).

3. Dry shake

Seal the shaker and shake vigorously without ice for 20–30 seconds to emulsify the pistachio butter and oat cream with the egg white, building a silky foam.

4. Wet shake

Add a handful of ice (about 6–8 cubes) to the shaker and shake hard for 12–15 seconds to chill and properly dilute the cocktail.

5. Strain

Double-strain the cocktail through a fine mesh strainer into a chilled rocks glass over one large clear ice cube (or two medium cubes) to remove any small particulates from the pistachio butter and ice shards.

6. Lightly tap 1 tsp crushed roasted pistachios onto the surface of the foam so they float; if the foam is too wet, use a small spoon to gently place the pistachios on top.

7. Express a lime twist over the drink to release oils, then run it around the glass rim and drop it onto the foam as a garnish.

8. Optional: very lightly spritz a single drop of olive or orange oil on top of the foam for an aromatic accent (do not overdo — one small spritz). Serve immediately.