Pistachio Mai Tai


Pistachio Orgeat
2 cups Raw pistachios, shelled
1 ½ cups Water
1 ¼ cups Sugar

2 oz Barbancourt 8 year Rum
¾ oz Lime Juice
½ oz Dry Curacao
½ oz Pistachio Orgeat
¼ oz Rock Candy Syrup
¼ oz Overproof Rum
Garnish: Mint, grated pistachio, flowers, dehydrated lime coin


Pistachio Orgeat
Pulse pistachios in a food processor until finely ground. Combine the sugar and water in a pot over medium heat and stir until sugar dissolves completely, then add in the ground pistachios. Turn the heat to low and simmer for another three minutes, then slowly increase the temperature to medium-high. Just before it starts to boil, remove from heat and cover with a lid. Allow the covered nut mixture to infuse for at least 8 hours. Then, strain through two layers of cheesecloth, discarding the ground pistachios. Store in refrigerator for up to two weeks.

Combine all ingredients in shaker tin filled with ice. Shake hard for 30 seconds, then rest for 30 seconds. Strain mixture into glass filled with crushed ice, garnish and enjoy!

"The key to any great Mai-Tai is great orgeat. Made well it's a cocktail with wonderful balance and complexity. It should be first, rum forward, with a wonderful tart note from the fresh lime juice and orange liquor. From there it starts a transition to a rich nutty finish that wakes up the palate and that's what makes the Pistachio Mai-Tai so special. The sweet/savory balance of pistachios makes the prefect orgeat. A wonderful pistachio green color and long balanced finish on the palate."

Ryan Casey

The Dewberry

Charleston, South Carolina

Ryan Casey has called Charleston home for the past 7 years. Among the national praise Casey has received was an article in Imbibe Magazine; one of the 25 Best Bartenders in the Country by The Daily Meal; chosen as one of the 20 Best New Mixologists by Food & Wine Magazine; and he was a contributor to the Food & Wine Cocktails book 2015. He has a weak spot for frozen drinks served in coconuts, and a love for meticulously prepared classics.