Pistachio Infused Whiskey Cocktails

Written By David Edessa

Two weeks ago I posted how to create a delicious Pistachio Infused Bourbon. Today, we will put that infusion to work with after dinner Pistachio Infused Whiskey Cocktails.

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Here are some great party recipes for after dinner cocktails 🙂

Pistachio Shortbread Martini:

Ingredients:

Instructions:

Mix cream, Bourbon, and JELL-O instant pudding mix in shaker with ice. Shake vigorously for about 30 seconds. Chill a martini glass by filling it with 1/2 cup of ice and cold water. Dip rim of glass in butterscotch sauce then dip rim into shortbread cookie crumbs. Strain drink into chilled glass. Top the corner rim of glass with whipped cream and a cookie if you wish 🙂

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The next recipes will be single portions.

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Spiked Pistachio Shake:

Ingredients:

Instructions:

Chill a martini glass by filling it with 1/2 cup of ice and cold water. Combine the milk, bourbon, and Jell-O mix in the blender and blend until combined, about 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Garnish with whip cream and crushed almonds.

Pistachio Tumbler:

Ingredients:

Instructions:

Build the ingredients in a cocktail glass over two ice cubes. Garnish with a lemon twist.

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Pistachio Cranberry Bark Martini:

Ingredients:

Instructions:

Chill a martini glass by filling it with 1/2 cup of ice and cold water.

Place 1 cup of ice cubes into a cocktail shaker. Pour the bourbon, cranberry syrup, white crème de cacao, and Irish cream liqueur over the ice; cover and shake vigorously. Dump the ice and water from the martini glass and drizzle the inside of the glass with chocolate syrup. Strain the cocktail into the glass to serve.

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Cranberry Syrup:

Ingredients:

  • 1/2 cup water
  • 1/2 cup sugar
  • 3/4 cup cranberries sauce (canned)

Instructions:

Equal parts of sugar and water are warmed until dissolved, and then add two parts of cranberries. Reduce heat to low and simmer until cranberries are falling apart, about 15 minutes. Strain through a fine mesh strainer into a medium bowl and let the strainer sit over the bowl until the syrup has cooled to room temperature, about 1 hour.  Store it in the refrigerator up to two weeks.

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DRINK RESPONSIBLE & DRINK SMART!!! And always enjoy 🙂

 

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