Is any cocktail more versatile than the sour? This basic template of spirit + sugar + citrus has given the world drinks like the Margarita, the Daiquiri, the Sidecar, and the Whiskey Sour. Head Bartender Pete Stanton of Ai Fiori NYC was inspired by the flavors of southern Italy when he created the Siciliano, which calls for Barrell Seagrass.
Modeled after the balanced flavor of a Sicilian pistachio and lemon meringue cookie, this cocktail is a great combination of bold yet high-toned flavors. Seagrass’ spice, brightness, and pronounced orchard fruit flavors are a perfect complement to zesty lemon and nutty pistachio.
● 2 ounces Barrell Seagrass
● One ounce freshly squeezed lemon juice
● ¾ oz pistachio syrup*
● One egg white
● 3 drops orange flower water
● Lemon zest and ground pistachios, for garnish
Run a lemon wedge around the rim of a chilled coupe glass, then press glass rim into lemon zest and ground pistachios. Set prepared glass aside.
Add the seagrass, lemon juice, pistachio syrup, egg white, and orange flower water to a cocktail tin without ice. Shake vigorously for at least one minute (this technique is called a “dry shake,” and it helps drinks with egg white achieve a creamy texture). Add several cubes of ice, then shake again until chilled. Strain into prepared glass.
Add 300 grams of unsalted, shelled pistachios to 2 ½ cups of room temperature water and soak for one hour. Pulse pistachio and liquid in a blender or food processor for three seconds, then soak in the refrigerator overnight, stirring occasionally. Using a fine mesh strainer or cheesecloth, strain and press all liquid out of the mixture. Warm the pistachio liquid in a saucepan to just below a boil. Turn off heat and whisk in 2 cups of granulated white sugar until completely dissolved. Allow the mixture to cool to room temperature and store in the refrigerator for up to one month.