Pistachios have long been one of my favorite nuts. I decided as I made more summery/tropical/tiki drinks that moving beyond the standard almond orgeat syrup might bring a new dynamic to my drinks. The pistachio really brings something extra and I cannot recommend it enough.
-5 oz raw whole unsalted pistachio (buy in bulk to save money)
-1 cup of sugar (demerara or white and adjust for sweetness preference)
-8 oz water
-1/4 tsp orange blossom water (if desired)
-Preheat your oven to 300 degrees.
-Lay the pistachios out in a single layer on a baking sheet and cook for about 7 minutes.
-After the pistachios cool for about ten minutes, rough chop them with a knife or in a food processor
-Warm the sugar and water on the stove on a medium heat just until the sugar dissolves and before boiling.
-Pour the sugar syrup into a bowl and add the almonds. Cover with plastic wrap and refrigerate for 24 hours.
-Pour the mixture into another bowl through a fine mesh strainer or several layers of cheese cloth. Let drain for several minutes and then squeeze as much liquid out as possible.
-Add the orange blossom water if you would like and stir.
-Store in a mason jar in the fridge.