We’re Going Nuts For This Green Gold Cocktail From Macchialina
This straightforward yet exceptional sipper is ideal for the beginner bartender.
Bartender Eric Vincent at Miami Beach restaurant Macchialina created this concoction using a pistachio syrup and added grated pistachio at the end for a bit of a nutty kick.
- ¾ ounce Grey Goose Vodka
- ¾ ounce Italicus Rosolio liqueur
- 1ounce Pistachio orgeat
- ¾ ounce Lemon Juice
- Sparkling water
- Sage leaves
- Grated pistachio
PREPARATION: Shake first four ingredients until frothy and strain into a collins glass over cubed ice. Top with sparkling water and garnish with fresh sage leaves and grated pistachio.