Citrus Pistachio Espresso Martini | Recipes | Roland Foods

Ingredients

• 1 ounce Roland® Roasted Pistachio Oil (fat-washed vodka)
• 1 ounce espresso or 1 teaspoon espresso powder dissolved in 1 ounce hot water
• 0.5 ounce syrup from Roland® Fancy Whole Mandarin Orange Segments in Light Syrup
• 1 oz vodka (or more, depending on strength preference)
• 1 strip orange peel, for garnish
• Fine pistachio crumbs, for garnish
• 1/2 cup Roland® Unsweetened Coconut Milk
• 1 teaspoon Roland® Roasted Pistachio Oil
• 1/2 teaspoon agar agar (optional, for thicker consistency)
• Whipped cream canister, with one charge
• To fat wash the vodka, gently warm 1 ounce of Roland Pistachio Oil and combine it with 1 cup of vodka. Let the mixture sit at room temperature for 4-6 hours, allowing the flavors to infuse
• Place the mixture in the freezer overnight. The pistachio oil will solidify, and you can easily strain it, leaving behind the infused vodka. Set aside for use
• In a cocktail shaker, combine the fat-washed vodka, freshly brewed espresso (or dissolved espresso powder), and mandarin syrup from the Mandarin Oranges. Add ice and shake vigorously until chilled
• Strain the martini into a chilled coupe glass. Top with a layer of the coconut pistachio cold foam from the whipped cream canister
• Sprinkle fine pistachio crumbs over the foam. Add a twist of orange peel on top for a citrusy aroma and aesthetic flair