|| Pistachio & Mint Daisy ||
Sometimes it’s not so much inspiration as brute force. This is one of those times, when you’re a man with a hammer and you’re just looking for a tempting nail. The hammer is a pistachio liqueur, and also white chocolate foam.
So with this simple boundary condition, I browsed through my cocktail menu to find things that seemed like they would work with these additions. And what I found is a very old fashioned recipe: the White Lady. But not the one you’re thinking of! You’re thinking of the Gin-Cointreau Daisy. But there is an older recipe also called the White Lady, which is equal parts Cointreau, Creme de Menthe and lemon juice.
This drink works with the addition of just the Pistachio, and you know, the ratios don’t even matter much. You can take the equal parts and then just splash some of the pistachio, but here is my current go-to:
- 30 ml Dry Curacao
- 20 ml Creme de Menthe
- 30 ml Lemon Juice
- 20 ml Pistachio liqueur
You can use your favourite orange liqueur instead of the Dry Curacao. The original White Lady wants you to use white creme de menthe, of course, but since the pistachio liqueur is already green, why not use green creme de menthe for a blindingly bright cocktail! Obviously the name of this riff did not require inspiration either.
I mentioned a fancy little lift-up earlier: white chocolate foam. This works really well on this drink and it always looks nice. With this addition, I like to go a little lighter on the pistachio though.