Prep Ahead

Pistachio Orgeat

Pulse the pistachios in a food processor until finely ground. Combine the sugar and water in a pot over medium heat, stir until the sugar dissolves completely. Boil the syrup for three minutes, then add the ground pistachios. Turn the heat down to low and simmer for another three minutes, then slowly increase the heat just before it starts to boil. Remove from the heat and cover with a lid. Allow the pistachio mixture to infuse for 8 hours. Strain the mixture through a cheesecloth. Stir the vodka and orange flower water into the pistachio syrup. Store in refrigerator for up to two weeks.

Pistachio Sugar Rim

Pulse the pistachios and sugar in food processor until fine. Reserve for later use.

Pistachio-Infused Bulleit Bourbon

Roast pistachios in the oven for 10 minutes at 325 degrees Fahrenheit. Pour bourbon over the pistachios and infuse in a large mason jar with lid, for a minimum of 48 hours.

ASSEMBLY

Place Pistachio Bourbon, peach tea, egg white and orgeat in shaker with crushed ice and shake well.

Pistachio Sugar Rim

Rim a glass with pistachio sugar.

Pistachio-Infused Bulleit

Pour drink into glass, garnish with peach and mint, finish with grated pistachio over the top.