Pistachio Sour

• 1 oz Old Tom Style Gin (Hayman's is great!)

• 1.5 oz Pistachio Liqueur (I used Borgata's)

• .5 oz Amaretto

• .75 oz Lemon Juice

• .75 oz egg white

• .5 oz simple syrup

Rim your serving glass with honey and crushed pistachios. Put in the freezer.

Make the drink:

Combine all ingredients in a shaker without ice. Shake vigorously for 30 seconds.
Add ice and shake again
Strain and Serve in your prepared glass.

Enjoy!

Pairing Ideas

I made this cocktail to go with a no churn olive oil ice cream and phyllo dough crisp dessert. Wow it was delicious.

The ice cream recipe came from Instagram (credit pending):

2/3 c sweetened condensed milk
2 T extra virgin olive oil
3/4 tsp kosher salt
1.5 c heavy cream

Whisk the condensed milk, olive oil, and salt.
In a separate bowl, whisk heavy cream until stiff. Add a dollop of the condensed milk mixture. Then, gently fold in the rest of the cream with the condensed milk.
Transfer to an airtight container and freeze.
Take out about 10 minutes prior to serving.

Top with pistachios, a drizzle of honey, and baked phyllo dough (layered with butter!).