Coast to Coast

Pisco, White Vermouth, Lemongrass, Coconut, Salted Pistachio Tincture

Bartender Jake Smith of Moon Bar | Boston

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Adapted by StarChefs | May 2024

INGREDIENTS

Salted Pistachio Tincture:
1 cup salted pistachios, toasted
1 cup vodka

Infused White Vermouth:
1 liter white vermouth
2 stalks lemongrass, pounded and cleaned
2 cups unsweetened coconut flakes, toasted
Zest of 1 lime

To Assemble and Serve:
Yield: 1 cocktail
1½ ounces Suyo No.1 Quebranta pisco 
Lime twist

METHOD

For the Salted Pistachio Tincture:
In a nonreactive container, combine pistachios and vodka. Let sit at room temperature 3 days. Strain, bottle, and reserve.

For the Infused Blanc Vermouth:
In a vacuum bag, add on ingredients. Seal and freeze 24 hours. The next day, let mixture defrost at room temperature. Strain, bottle, and refrigerate.

To Assemble and Serve:
In a mixing tin with ice, add pisco, 3 dashes Salted Pistachio Tincture, and 1½ ounces Infused Blanc Vermouth. Stir, then strain into a chilled coup. Garnish with lime twist.

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