Pistachio Martini

Recipe from Caffé Vittoria

Adapted by Korsha Wilson

Published December 10, 2024

  • Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4(73)
Comments
Read comments

In Boston’s North End, the pistachio martini is a common menu item, made with pistachio liqueur and vanilla vodka and then garnished with chopped pistachios. The origins are hard to pin down, but many believe the cocktail came about because of Boston’s strict liquor laws, which often inspire mixologists to get creative with flavored liqueurs. This recipe is based on the pistachio martini served at Caffé Vittoria, open since 1929, and it embraces the best parts of a pistachio dessert: rich and creamy, with plenty of bold pistachio flavor that’s accented by vanilla. Serve this at the end of a holiday dinner party as dessert in festive martini glasses that can hold at least 5 or 6 ounces. —Korsha Wilson

Featured in: The Pistachio Martini Is Beloved. And Baffling.

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Ingredients

Yield:1 cocktail

FOR THE GARNISH

  • ¼ cup shelled pistachios

  • 3 tablespoons honey or agave syrup

FOR THE COCKTAIL

  • Ice

  • 1 ½ ounces pistachio cream liqueur, such as Ponche Caribe Pistachio

  • 1 ounce vanilla vodka

  • ¼ ounce Benedictine or green Chartreuse

  • ½ ounce heavy cream

  • Small scoop pistachio gelato, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

57 grams carbs; 16 milligrams cholesterol; 739 calories; 21 grams monosaturated fat; 12 grams polyunsaturated fat; 8 grams saturated fat; 44 grams fat; 9 grams fiber; 7 milligrams sodium; 18 grams protein; 37 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pulse pistachios in a food processor until finely chopped (or crush the nuts in a mortar and pestle). Spread onto a saucer or small plate.

  2. Step 2

    Pour honey onto a second saucer or small plate. Place the top of a martini glass into the honey and twist to ensure it’s evenly coated. Lift and press the rim into the chopped pistachios, twisting to ensure the rim is coated in an even layer of nuts. Set aside.

  3. Step 3

    Fill a cocktail shaker with ice and add the pistachio liqueur, vodka, Chartreuse and cream. Shake for at least 45 seconds, or until the ice has broken into smaller pieces. (You’ll be able to hear when the ice cubes are smaller during shaking.)

  4. Step 4

    Strain the mixture into the prepared martini glass. Add a scoop of gelato if you like, then serve immediately.

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Ratings

4 out of 5
73 user ratings
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Comments

JV

OK, I tried it. Disgustingly sweet, unrefined and childish, except that kids cannot drink this (but neither should anyone else).

Lisa from GA

In case anyone else needs this information. Benedictine and Green Chartreuse are both herbal French liqueurs, with Benedictine having a slightly sweeter, more balanced flavor profile, while Green Chartreuse is known for its strong, herbaceous, and slightly peppery taste due to its higher alcohol content and more potent herbal blend; both are traditionally produced by monks in their respective monasteries. I would definitely go with the sweeter one.

Lisa

@Jaimee how is that pistachio tho ?

Mickey

My recipe is just 1.5 oz vodka, 1.5 oz. Frangelico, and 1.5 oz pistachio cream liqueur. The booziness and the sweetness balance out evenly.

Kallin

Replace cream with lime juice, add egg white. Shake vigorously. Light and delicious.

KF

Ignore JV, this is delicious!

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Credits

Adapted from Caffe Vittoria, Boston

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