Pistachio Cardamom Gin Sour
Pistachio syrup, cardamom, lemon, and gin make a silky sour with a bright citrus snap.
Prep: 10 · Cook: 2 · Total: 12 · Serves: 1 · Difficulty: Easy · Rating: 4.8/5 (86 reviews)
INSPIRED BY
Inspired by the nutty sours served at modern cocktail bars. The pistachio syrup and cardamom balance are an original Tastelicious build.
Story
Theo likes a drink that looks polished but still has a little stunt in the glass. Pistachio brings a soft, almost dessert-like note, while lemon and cardamom keep the gin sharp and road-ready. Shake it hard, pour it cold, and let the foam do the show.
By Theo
Ingredients
- 1 tablespoon shelled unsalted pistachios, finely chopped
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 2 ounces London dry gin
- 3/4 ounce fresh lemon juice
- 1/2 ounce pistachio syrup
- 1/8 teaspoon ground cardamom
- 1/2 ounce egg white, optional
- 1 lemon twist and a pinch of chopped pistachios
Instructions
- Combine the pistachios, sugar, and water in a small saucepan and simmer for 2 minutes, then cool for 5 minutes.
- Strain the syrup through a fine sieve, pressing on the nuts, and measure 1/2 ounce for the drink.
- Add the gin, lemon juice, pistachio syrup, cardamom, and egg white if using to a shaker without ice.
- Shake hard for 10 seconds to build a smooth foam, then fill the shaker with ice.
- Shake again until the tin is frosty, then strain into a chilled coupe or small rocks glass.
- Garnish with the lemon twist and chopped pistachios, and serve right away.
Chef Tips
- Make the syrup with raw or roasted pistachios, but use unsalted nuts so the drink stays balanced.
- Skip the egg white for a lighter drink or use pasteurized egg white for easier prep.
- Strain the syrup well so nut pieces do not clog the shaker or glass.
- Keep extra syrup refrigerated in a sealed jar for up to 5 days.
Cook's Notes
- **Syrup:** Simmer just until the sugar dissolves so the pistachio flavor stays fresh.
- **Foam:** Shake without ice first if using egg white for the smoothest texture.
- **Garnish:** Add pistachios at the last second so they stay crisp.