Color Me Dazzled

Natasha David | New York City

Pastis Recipe

“At Nitecap, we were always trying to find small ways to be as environmentally conscious as possible,” writes Natasha David in her book, Drink Lightly. After learning about the environmental impact of almond orchards, she wanted to change her bar’s traditional homemade orgeat to something more sustainable. Arianna Daskauskas, at the time Nitecap’s head bartender, developed a version made from oat milk, which has been adapted for David’s book. Inspired by a French cocktail, the Mauresque (a combination of pastis, orgeat and water over ice), Color Me Dazzled brings the sweetener together with Granny Smith apple juice and pastis.


Serving: 1

  • 3 ounces fresh Granny Smith apple juice
  • 3 ounces fresh Granny Smith apple juice
  • 1 1/2 ounces oat-geat (see Editor’s Note)
  • 1 1/2 ounces oat-geat (see Editor’s Note)
  • 1 ounce pastis
  • 1 ounce pastis

Garnish: apple fan, mint bouquet

  1. Combine all ingredients in a shaker with crushed ice and shake.
  2. Strain into a festive glass over crushed ice.
  3. Top with more crushed ice.
  4. Garnish with an apple fan and mint bouquet, and serve with a straw.
Editor's Note

200 grams barista-quality oat milk
200 grams white sugar
1 ounce amaretto liqueur
1 ounce Amaro Nonino

Combine the oat milk and sugar in a blender and process until the sugar has dissolved, 2 to 3 minutes. Add the amaretto and Amaro Nonino and blend for an additional 30 seconds. Refrigerate in a sealed container for up to 2 weeks. Makes about 2 cups.

Tagged: orgeat, pastis