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.

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).

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.

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.

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.

Garnish & Finish

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.

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.

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.