10/14/2025
Trying to make a cocktail with homemade pistachio orgeat. The syrup is very sweet, floral, and rings lightly nutty notes (lighter than traditional almond orgeat).
I believe it needs a complex spiced alcohol to compliment the light nuttiness and overall flat tones and an acid (of course) to balance the sweetness.
I tried a brandy aged in oak barrels and found that a split base with white rum worked decently, but could be better.
Lime is the obvious choice for me, but I am super open to other acids for balance.
I am also super open to riffing classic cocktails, but don’t want to simply work with a pistachio mai tai or pistachio army & navy!
Let me know if you have any thoughts, comments, or suggestions!!
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