Rye Tai
• 2 oz 10th Mountain Rye
• .5 oz Grand Marnier
• .5 oz Lime Juice
• .5 oz Lemon Juice
• .75 oz S&P Pistachio Orgeat
• Combine ingredients in tin with crushed ice and shake to combine, but don't go too crazy with this one.
• Open pour into vessel of choice and top with more crushed ice.
• Garnish with a cherry on lime island under an umbrella, with pineapple leaf fan, and a lemon twist
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I chose Grand Marnier over Dry Curaçao in this one for the sweetness of it since there isn't much sugar in the orgeat.
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Salt & Pepper Pistachio Orgeat
This homemade twist on the classic almond syrup used mostly in tiki drinks is quite a bit less sweet and adds a earthy depth to the cocktail. I apologize for the lack of measurements, I kinda winged this one...
• 1/3 shelled salt and pepper pistachios
• 2/3 raw almonds
• Roast half of the almonds for 10 min in oven at 350
• Let cool then combine with raw almonds and pistachios in a large mason jar and cover with water.
• Let soak for 12-24 hours. (Depending on how serious your blender is)
• Blend mixture and add more water if needed.
• Let sit for 10 min then strain through fine mesh strainer. Use a coffee filter if you want it really thinned out.
• Bring to a boil on the stove and let boil for a few minutes, add raw sugar (4:1 nut milk to sugar) and stir until all sugar crystals have dissolved.
• Remove from heat and let cool.
• Add 4-6 dashes rose water & 4-6 dashes of orange blossom water (Fee brothers)