"Gabi Porter"
Pistache Fizz
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Pistache Fizz

Sean Muldoon and Jack McGarry, The Dead Rabbit, New York City / April 2013

This recipe is adapted from George Kappeler, Modern American Drinks, 1895 and appears in Dead Reckoning.

  • 2 1/2 oz. Green tea infused-Tanqueray London Dry Gin
  • 1 oz. pistachio syrup
  • 3/4 oz. fresh lime juice
  • 3 dashes of eucalyptus tincture
  • 3/4 oz. double cream
  • 1 egg white
  • siphon carbonic

Add all ingredients to a shaker with ice and dry shake. Shake again vigorously and strain into a fizz glass. Fill the balance with siphon carbonic.