Pistachio Alexander Recipe

Prepare glass

Chill a coupe or martini glass by placing it in the freezer for 5–10 minutes or filling with ice water while you prepare the cocktail.

Combine ingredients

In a cocktail shaker add 2 tbs brandy, 1 tbs white crème de cacao, 0.75 tbs house-made pistachio syrup, and 1 tbs heavy cream.

Add ice and dry shake (optional)

Add a generous handful of ice (about 6 ice cubes) to the shaker. For a silkier, frothier texture, first dry shake (no ice) vigorously for 10 seconds, then continue with ice. Dry shaking helps emulsify the cream and syrup for a richer mouthfeel.

Shake

Secure the shaker and shake vigorously for 12–18 seconds, until the shaker is well-chilled and the exterior is frosty.

Strain

Discard ice/water from the chilled glass if used. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine-mesh strainer to remove tiny ice chips for a silky texture.

Garnish and serve

Sprinkle about 1 tsp crushed roasted pistachios onto the surface of the drink. Optionally finish with a light grate of fresh nutmeg over the top. Serve immediately.