Labor Of Love Recipe

Soak & Blend

If using store-bought pistachio milk, skip to the next section. To make pistachio milk from scratch: place 1/2 cup roasted pistachios and 1 cup warm water in a blender. Add 1/2 tsp maple syrup or honey, 1/8 tsp vanilla extract and a pinch of salt. Blend on high for 1 minute until smooth and emulsified.

Strain the blended mixture through a fine-mesh sieve or nut-milk bag into a bowl or bottle, pressing to extract as much liquid as possible. Reserve the pulp for baking if desired. Chill the milk until cold.

Prepare Glass

Chill a coupe or Nick & Nora glass in the freezer for 5–10 minutes or fill it with ice water while you assemble the cocktail.

Combine Ingredients

In a cocktail shaker, add 1.5 oz white crème de cacao, 0.5 oz Fernet-Branca, 2 oz chilled pistachio milk, and optional 0.5 oz vanilla vodka if you want more body. Add 0.25 oz simple syrup or pistachio syrup if you prefer a touch more sweetness.

Shake

Fill the shaker with ice (about 1 cup), secure the lid, and shake vigorously for 12–15 seconds until the shaker is very cold and the exterior is frosty. This aerates and slightly froths the pistachio milk for a silky texture.

Double Strain & Serve

Discard ice from the chilled glass (if using ice water). Double-strain the cocktail into the chilled coupe or a rocks glass over 3–4 fresh ice cubes using a fine-mesh strainer to remove any tiny pistachio solids or ice shards.

Garnish

Lightly grate fresh nutmeg or dust with cocoa powder over the top to add aroma. If desired, sprinkle 1 tsp crushed roasted pistachios on the surface or on the rim for texture and visual appeal.

Serve immediately. The drink should be creamy with a bitter herbal backbone from the Fernet and a mellow chocolate nuttiness from the crème de cacao and pistachio milk.