Diplomatico Reserva Recipe

Prepare glass (optional pistachio rim)

If using a pistachio rim, lightly wet the outer edge of a chilled rocks or coupe glass with a lime wedge, then press the rim into the finely chopped pistachios to coat. Set the glass aside in the freezer or in a cool place to chill while you build the cocktail.

Combine ingredients

In a cocktail shaker, add the Diplomatico Reserva (2 oz), aquavit (0.5 oz), finocchietto liqueur or fennel syrup (0.5 oz), pistachio orgeat (0.5 oz), and fresh lime juice (0.75 oz). If you prefer slightly sweeter, add 0.25 oz simple syrup. Add 2 dashes of aromatic bitters.

Dry shake (optional)

If your pistachio orgeat is thick or you used an egg white substitute (none required here), you can dry shake (no ice) vigorously for 10–12 seconds to emulsify. For this recipe, a short dry shake can help marry the nutty orgeat with the aquavit and rum.

Shake with ice

Add 3–4 large ice cubes to the shaker and shake vigorously for 10–15 seconds until the shaker is well chilled and slightly frosty on the outside.

Double strain and serve

Double strain the cocktail into the prepared chilled glass over a large ice cube (or neat into a coupe if preferred). This removes any small solids from the orgeat/finocchietto.

Finish and garnish

Express a lime peel over the drink to release oils, run it along the rim (if not using pistachios) and drop it in as garnish, or add a lime wheel perched on the glass. Lightly sprinkle a pinch of finely chopped pistachios over the top for aroma and texture. Serve immediately.

Toast the pistachios very briefly in a dry skillet over medium heat for 1–2 minutes until fragrant, then cool. Place the pistachios in a blender with 1/2 cup hot water and blitz until finely pureed (about 30–45 seconds). Let sit 10 minutes, then strain through a fine mesh sieve or cheesecloth, pressing to extract as much liquid and oil as possible. Measure the strained pistachio liquid; combine with an equal weight (or roughly equal volume) of granulated sugar in a small saucepan over low heat and stir until the sugar fully dissolves — do not boil. Allow to cool, then stir in a tiny pinch (1/4 tsp) of almond extract if desired. Store refrigerated for up to 1 week. Use 1/2 oz per cocktail as above.