Pistachio Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 5 minutes, or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.

Combine ingredients

In a cocktail shaker, add ice (about 1 cup), 2 oz chilled vodka, 1 oz Sogno Di Sorrento Pistachio liqueur, 0.5 oz Giffard White Chocolate liqueur, and 0.25 oz dry vermouth if using. The vermouth is optional — it slightly rounds and lengthens the drink.

Shake

Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and a slight frost forms. This both chills and lightly dilutes the cocktail for balance.

Prepare glass rim (optional)

If you want a pistachio-rimmed glass: wet the rim of the chilled glass lightly with a drop of liqueur or water, then dip the rim into the finely chopped crushed pistachios so they adhere evenly.

Double strain and serve

Discard ice or water from the chilled glass. Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into the chilled martini/coupe glass to remove small ice chips and any nut fragments from the shaker.

Float garnish: Carefully place one whole or halved pistachio on the surface of the cocktail or thread it on a small cocktail pick and rest it across the rim.

Optional chocolate: Lightly grate a small amount (about 1 tsp) of white chocolate over the top for an extra aromatic finish. Serve immediately.