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Pistachio-Maple Flip

Holiday 2012
201206124.jpg
food and drink

BY: Victoria Walsh

This frothy dessert-like cocktail works as a unique aperitif or after-dinner treat.

PISTACHIO SIMPLE SYRUP
1 cup (250 mL) shelled pistachios
½ cup (125 mL) granulated sugar
½ cup (125 mL) water

RIMMER
1 tbsp (15 mL) maple syrup
2 tbsp (30 mL) shelled pistachios, finely chopped
1 tsp (5 mL) granulated sugar
½ tsp (2 mL) kosher salt

FLIP
1 egg white
1 oz (30 mL) Sortilege Maple Whisky Liqueur
1 oz (30 mL) freshly squeezed orange juice or clementine juice
½ oz (15 mL) triple sec

1 Finely chop 1 cup (250 mL) pistachios. In a small saucepan, stir pistachios with sugar and water. Set over medium heat. Stir occasionally until sugar dissolves. Set aside and let cool completely. Strain through a fine-mesh sieve. Pistachio simple syrup will keep well stored in a container in the fridge for up to a week. Makes 1/3 cup (80 mL), enough for 4 drinks in total.

2 Prepare rimmer by pouring maple syrup into a shallow dish. In another shallow dish, stir pistachios, sugar and salt until mixed. Coat rim of glass with maple syrup. Turn maple-rimmed glass in pistachio mixture.

3 Add ½ oz (15 mL) pistachio simple syrup and remaining flip ingredients to a Martini shaker. Shake for 10 seconds to “cook” the egg. Fill Martini shaker with ice. Shake again for 10 more seconds. Strain into rimmed glass.

Makes 1 drink

201206124.jpg
food and drink

Pistachio-Maple Flip

Holiday 2012

BY: Victoria Walsh

This frothy dessert-like cocktail works as a unique aperitif or after-dinner treat.

PISTACHIO SIMPLE SYRUP
1 cup (250 mL) shelled pistachios
½ cup (125 mL) granulated sugar
½ cup (125 mL) water

RIMMER
1 tbsp (15 mL) maple syrup
2 tbsp (30 mL) shelled pistachios, finely chopped
1 tsp (5 mL) granulated sugar
½ tsp (2 mL) kosher salt

FLIP
1 egg white
1 oz (30 mL) Sortilege Maple Whisky Liqueur
1 oz (30 mL) freshly squeezed orange juice or clementine juice
½ oz (15 mL) triple sec

1 Finely chop 1 cup (250 mL) pistachios. In a small saucepan, stir pistachios with sugar and water. Set over medium heat. Stir occasionally until sugar dissolves. Set aside and let cool completely. Strain through a fine-mesh sieve. Pistachio simple syrup will keep well stored in a container in the fridge for up to a week. Makes 1/3 cup (80 mL), enough for 4 drinks in total.

2 Prepare rimmer by pouring maple syrup into a shallow dish. In another shallow dish, stir pistachios, sugar and salt until mixed. Coat rim of glass with maple syrup. Turn maple-rimmed glass in pistachio mixture.

3 Add ½ oz (15 mL) pistachio simple syrup and remaining flip ingredients to a Martini shaker. Shake for 10 seconds to “cook” the egg. Fill Martini shaker with ice. Shake again for 10 more seconds. Strain into rimmed glass.

Makes 1 drink

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