Genever, Coconut Milk, White Rum, Pistachio-Rose Orgeat, Nardini Acqua di Cedro, Rose Water
Bartender Kat Foster of Borgo | New York
Adapted by StarChefs | January 2025 | Photo: Alexander Zeren
INGREDIENTS
Pistachio-Rose Orgeat:
Yield: 1 quart
20 grams rose petals
600 grams demerara sugar
250 grams toasted pistachios
20 grams kosher salt
To Assemble and Serve:
Yield: 1 cocktail
1 ounce toasted coconut milk
1 ounce Boomsma Jonge genever
½ ounce white rum
¼ ounce Rhum J.M. Agricole Blanc 40
¼ ounce Nardini Acqua di Cedro liqueur
¼ ounce rose water
1½ grams powdered lactic acid
METHOD
For the Pistachio-Rose Orgeat:
Place rose petals in a nonreactive container and set aside. In a pot over medium-high heat, bring 900 grams water to a boil. Pour boiling water over rose petals. Let steep 10 minutes. Strain mixture, discarding rose petals. Transfer to a Vitamix Commercial blender. Add sugar, pistachios, and salt. Blend on high speed until smooth. Strain, bottle, and refrigerate.
To Assemble and Serve:
Place coconut milk in a nonreactive container and set aside. In a separate nonreactive container, combine all remaining ingredients and ¾ ounce Pistachio-Rose Orgeat until powdered acid has fully dissolved. Slowly pour into container with the coconut milk. Let sit 10 minutes. Pass mixture through a chinois, repeating process as needed until liquid runs clear. Transfer to a rocks glass with 1 large ice cube.
