Pistachio & Arugula Cocktail

Three years ago I had a pistachio arugula pizza at Maine Beer Co and haven’t stopped thinking about it since. About a month ago I saw a great recipe for a pistachio orgeat that gives this cocktail a velvety mouthfeel that’s almost creamy. While this sounds quite strange it’s absolutely delicious and a good excuse to try the parmesan cheese topped martini.

Ingredients

6 Baby Arugula Leaves

3/4 oz Pistachio Orgeat

3/4 oz Lemon Juice

3/4 oz Dry Vermouth

2 oz Dry Gin

1 Dash Rice Wine Vinegar

Method

In a shaker muddle arugula in pistachio orgeat and vermouth. Add remaining ingredients and top with ice. Shake for 15 seconds and double strain into a chilled stemmed glass. Garnish with a arugula leaf, grated parm, and three drops of olive oil. Enjoy!