December 2017 American Pistachio Growers eNews

2017 Holiday Edition

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CELEBRATE IA

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THE HOLIDAYS

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WITH BESPOKE PISTACHIO

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COCKTAILS IO

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This year, American Pistachio Growers asked some of the best mixologists across the world to create original cocktails that pair with our iconic party snack. The results were an epiphany for pistachio lovers whoʼd love to combine the warm glow of a craft cocktail with perfectly roasted nuts.

Visit AmericanPistachios.org for inspired party recipes from our favorite chefs, including stovetop seasoned pistachios in the shell.

Pistachioritas

by Chef Robert Del Grande, Houston Texas

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Mixologists from around the world have created extraordinary beverages that are both simply beautiful and delightful to make—and, whether sweet or savory, these cocktails pair perfectly with pistachios. If youʟre hosting a large festive gathering your guests will be Jingle-Belling and ho-ho-ho-ing with holiday cheer. But if you have a more intimate, cozy get-together in mind, your guests will savor the moment while the pistachios are roasting on an open fire.

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MI X O L O G I S T RYA N C A S E Y The Dewberry, Charleston, South Carolina

ABOUT RYAN CASEY Ryan Casey has called Charleston home for the past 7 years. Among the national praise Casey has received was a write up in Imbibe Magazine, he was touted as one of the best 25 bartenders in the country by The Daily Meal, chosen as one of the twenty best new Mixologists by Food & Wine Magazine, and was a contributor to the Food & Wine 2015 Cocktail book. He has a weak spot for frozen drinks served in coconuts, and a love for meticulously prepared classics.

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Deserted Island

BY MIXOLOGIST RYAN CASEY

Ryan Caseyʼs approach: “Ginger, lime, and bitter orange are the driving flavors in this drink. All have a hint of sweetness but are balanced by spice or acid. The other great benefit of a drink finishing with acid, like wine, it causes your mouth to water which makes us (humans) want to eat. And that's when the pistachio becomes the star!”

For the recipe click here.

BY MIXOLOGIST RYAN CASEY

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For Whom the Shell Tolls

BY MIXOLOGIST RYAN CASEY

Ryan Caseyʼs approach: “Each ingredient has something that brings out the savory quality of the pistachio nut. Dumante is a pistachio liqueur and ties the flavors together while adding a dry, nutty finish.”

For the recipe click here.

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istachio Mai Tai

BY MIXOLOGIST RYAN CASEY

Ryan CaseyĘźs approach: "The key to any great Mai Tai is great orgeat. Made well, it's a cocktail with the perfect 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 and savory balance of pistachios makes the perfect orgeat. A beautiful pistachio green color and long balanced finish on the palate."

Turn the page to watch mixologist Ryan Casey show us how his Pistachio Mai Tai comes together.

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istachio Mai Tai

BY MIXOLOGIST RYAN CASEY

Click here to watch Mixologist Ryan Casey create his special Pistachio Mai Tai cocktail.

MIXOLOGIST ÁNGEL ARRUÑADA Sol y Mar Café – Fuengirola Málaga, Spain

ABOUT ÁNGEL ARRUÑADA Born in Málaga, Spain, Ángel Arruñada is the owner of the cocktail lounge “Sol y Mar Café” in Fuengirola, Málaga. In June of 2017, he took part in the most prestigious cocktail competition in the world: The World Class Competition 2017 of Spain, where he was proclaimed the Best Bartender in Spain.

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American Shell

BY MIXOLOGIST ÁNGEL ARRUÑADA

Angel Arruñadaʼs approach: “The American Shell is a complex and refreshing cocktail. The orgeat is the maximum expression of pistachio in a liquid state which, together with the Johnnie Walker and a pinch of salt, allows us to feel how the whisky peat and the salt unite in a unique taste.

Certainly, a great selection for anytime of the day and especially at Christmas.”

For the recipe click here.

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Healthy Mornings

BY MIXOLOGIST ÁNGEL ARRUÑADA

Angel Arruñadaʼs approach: “Healthy Mornings is a morning detox cocktail that is perfect to start the day, thanks to its low alcoholic graduation, a current trend in cocktails that fits together with the healthy line of pistachios.”

For the recipe click here.

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MIXOLOGIST FILIPPO SISTI

Carlo e Camilla Milan, Italy

ABOUT FILIPPO SISTI Born in 1983, an internationally renowned barman, Filippo Sisti boasts experiences in super hotels such as the Grand Hotel et De Milan, prestigious bars like the Rita, as well as clubs and bars in London and New York. Today he is responsible for the bar at Carlo and Camilla in Segheria, the new cocktail bar and restaurant opened by Carlo Cracco, the 2-star Michelin chef and judge of Masterchef Italy.

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i s t a chi o Christmas Mule

BY MIXOLOGIST FILIPPO SISTI

Filippo Sistiʼs approach: “The pistachios used for the Christmas Mule are perfect for making a good syrup. Additionally, from the point of view of flavor, they combine perfectly with panettone (Italian sweet bread), giving creaminess and the right consistency to the cocktail.”

For the recipe click here.

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MIXOLOGIST ALEXANDER PILZ

NoxBar, Hamburg, Germany

ABOUT ALEXANDER PILZ Alexander Pilz has worked in different bars around the world for more than ten years – including working as bar chef at the luxury steamer MS Europa 2 and at the legendary Hotel Atlantic Kempinsky in Hamburg. During his time abroad, he learned a lot about other cultures as well as exotic food.

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Hamburg Lemonade

BY MIXOLOGIST ALEXANDER PILZ

Alexander PilzĘźs approach: "The combination of the salty pistachio, the aromatic thyme and the sweetness gives the drink something quite special. This drink should be enjoyed slowly, so you can feel the nutty-roasted aroma and on the other side, the acid-sweet basic character."

For the recipe click here.

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MIXOLOGIST STEVEN YANG

DUO Sports Bar, Shanghai, China

A B O U T S T E V E N YA N G Born in Baoshan, Yunnan, China, Steven came to Shanghai to be a bartender four years ago. He studied mixology under Winnie Xiong from Lost Heaven, who is well known in the field. Steven loves Shanghai for its rich bar culture. He would love to run his own bar in the future, but for now, he is gaining knowledge and culture from his life and career.

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Shanghai Night

BY MIXOLOGIST STEVEN YANG Steven Yangʼs approach: “Shanghai Night is blended with pistachios so it offers a rich and layered taste.

When I think of Shanghai, I always imagine someone enjoying the beautiful night view with a cocktail glass in hand. This drink is sweet, which adds more colors to the view and the mood.”

For the recipe click here.

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MIXOLOGIST DIRK WILLMER

Hafenhotel Meereszeiten, Heiligenhafen, Germany

ABOUT DIRK WILLMER Dirk Willmer was the bar chef at the Maritim Seehotel Timmendorfer Strand for almost 20 years, and as the boss behind the bar since 1998. The mixologist regularly participates in national and international cocktail contests, managing to earn a second place award at the national championship of the German bartender union. “Competing with other bartenders is a lot of fun,� says Willmer.

He appreciates creativity which led him to create his own cocktail recipes.

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Gently istachio

BY MIXOLOGIST DIRK WILLMER

Dirk Willmerʼs approach: "Pistachios give the drink a very special nutty note and, by grating a few on top, expand the drink with a crisp component.”

For the recipe click here.

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M I X O L O G I S T B R A D C L I N E

The Belmont, Charleston, South Carolina

ABOUT BRAD CLINE Brad Cline honed his skills behind many bars working in all manner of beverage concepts since he was 19. Now the head bartender at the Belmont, owned by Mickey Moran, this downtown tavern is known in Charleston as “the bartenderʼs bar” with the focus on creative cocktails in a comfortable atmosphere, with no pretense.

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istachio Fizz

BY MIXOLOGIST BRAD CLINE

Brad Clineʼs approach: “For the Fizz, I drew on my New Orleans connection and affinity for my second home. I nut-washed the gin to enhance the flavor and to extract the oils that come off of the nut. Then I used the pistachio orgeat. I complemented the profile further with cherry-vanilla bitters and used the leftover pistachios to dry and salt for the garnish over the top.”

For the recipe click here.

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Boat Drink No. 2

BY MIXOLOGIST BRAD CLINE

Brad Clineʼs approach: “For the Boat Drink No. 2, using the pistachio orgeat to round out this well-balanced tiki style cocktail was an easy choice.”

For the recipe click here.

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MIXOLOGIST BRAD GOOCHER

La Farfalle Osteria, Charleston, South Carolina

ABOUT BRAD GOOCHER Brad moved to New York from Atlanta, Georgia, in 2010, with the intent of pursuing a career in bartending. Brad led the bartending team at La Birreria and worked at several other New York establishments, such as Roberta's, Grand Army, Lantern's Keep, and The Nomad. In 2016, Brad moved to Charleston with his girlfriend, Amanda, and their two pugs, Frank and Doug.

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istachio Grasshopper

BY MIXOLOGIST BRAD GOOCHER

Brad Goocherʼs approach: “The Pistachio Grasshopper is a play on the classic grasshopper, a proven trifecta of crème de menthe, crème de cacao, and heavy cream. Our blended variation incorporates pistachio ice cream and a pinch of sea salt to offset any sweetness and bring out the delicious savory qualities innate to pistachios.”

For the recipe click here.

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RaisinCane

BY MIXOLOGIST BRAD GOOCHER

Brad Goocherʼs approach: “The Raisin Cane cocktail pairs four ingredients that share a natural affinity for pistachios: raisins, lemons, honey and ginger. The finished cocktail results in a perfect match for the ultimate bar snack: salted pistachios.

Lemon juice provides tart acidity, while honey provides richness and balance; house made ginger syrup brings a spicy quality, while the raisin-infused rum brings subtle notes of brown sugar, vanilla, and dried fruit.”

For the recipe click here.

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MIXOLOGIST JENNIFER LE NECHET Le Café Moderne, Paris, France

A BO U T J ENNI FER LE NE C H E T Jennifer has worked as a bartender for about six years, previously studying Spanish and Latin American literature and culture. During her studies she lived in Spain for a year. When she returned to Paris, Jennifer started out in a traditional French brasserie. She heard that the Café Moderne in Paris was looking for a bartender so she decided to apply. Jennifer became increasingly inspired behind the bar there and, after six months, she finally got the chance to express herself. World Class was Jenniferʼs first cocktail competition.

She finished as the World Champion.

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Drive Me Nuts

BY MIXOLOGIST JENNIFER LE NECHET

Jennifer Le Nechetʼs approach: “For this cocktail, I decided to combine botanical, citrusy gin with floral elderflower liqueur. There is a good amount of orange blossom water to soften the cocktail and give it a pastry quality. An egg white adds texture with a delicate layer of foam topped with grated American pistachios.”

For the recipe click here.

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Everdeen

BY MIXOLOGIST JENNIFER LE NECHET

Jennifer Le Nechetʼs approach: “The Everdeen is a light cocktail thatʼs perfect with a few handfuls of pistachios before dinner. This one turns to more yellow fruit with apricot liqueur and Rinquinquin, which is a French aperitif made from white wine and peaches. We add some Suze for its herbaceousness and a touch of bitterness. Then, top it off with tonic to bring it all together and making a very refreshing drink.”

For the recipe click here.

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MIXOLOGIST JAMES HINCHEY REDDRUM, South Carolina

ABOUT JAMES HINCHEY James Hinchey grew up on Sullivanʼs Island just down the road from REDDRUM where he has been a talent behind the bar since its opening 13 years ago. Jamesʼ hobbies include photography, cycling and taking movies way too seriously.

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Lanark Lemonade

BY MIXOLOGIST JAMES HINCHEY

James Hincheyʼs approach: “The Lanark Lemonade creates a nice interplay between pistachios and four complementary ingredients: honey, ginger, lemon, and rosemary. The sweetness of the honey flavor from the Drambuie and the Rosemary simple syrup are balanced with the acidity of both the lemon juice and the ginger vinegar to create a simple drink with subtle complexities.”

For the recipe click here.

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Far East of Jalisco

BY MIXOLOGIST JAMES HINCHEY James Hincheyʼs approach: “The Far East of Jalisco is a variation of a mojito that combines cardamom and basil, which both pair well with the pistachio. This cocktail is simple, light and refreshing.”

For the recipe click here.

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HAPPY from

A M E R I CA N P I STA CHIO GROW ERS

2017 SPECIAL HOLIDAY EDITION

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