Pistachio Fizz

Jim McCourt, Prohibition | Charleston, SC

This Ramos-inspired gin fizz gets a double punch of nutty sweetness thanks to pistachio syrup and Faretti Biscotti liqueur, which—like its namesake cookie—has a luscious almond quality.


Serving: 1

  • 1 1/2 ounces gin, preferably Beefeater 24
  • 3/4 ounce Faretti Biscotti liqueur
  • 1 ounce pistachio syrup (see Editor's Note)
  • 1/2 ounce lime juice
  • 1 ounce cream
  • 1 ounce egg white
  • soda water, to top

Garnish: finely chopped pistachios

  1. Combine all ingredients except the soda water in a mixing tin without ice.
  2. Shake for 30 seconds, then add ice to the mixing tin.
  3. Shake well for five minutes.
  4. Pour two ounces of soda water into a chilled Collins glass, then strain contents of mixing tin into the glass.
  5. Top with more soda water, until the head rises about 1/2 to 3/4 inch above the rim of the glass.
  6. Garnish with chopped pistachios.
Editor's Note

Pistachio Syrup

2 cups shelled pistachios

1 ½ cups sugar

1 ½ cups water (plus additional warm water for soaking pistachios)

1 ounce 100-proof vodka

Soak pistachios in warm water for one hour, then strain and discard water.
 In a saucepan, stir together the sugar and water over medium heat until the sugar dissolves. Add the pistachios and simmer for 20 minutes. Cool overnight. Purée the mixture in a blender and strain through a chinois. Add the vodka and funnel into a bottle.

Tagged: Ramos Gin Fizz