ingredients

• 1/4 cup heavy cream or whole milk

• 1 tbsp de-shelled pistachios, lightly crushed

• 1 oz vodka

• 1 oz Kahlua coffee liqueur

• 1 oz freshly brewed, chilled espresso

• 1 thick slice of a tangelo orange (about 1/4” thick)

• Ice

METHOD

• Prep the pistachio “orgeat”: Infuse the cream or milk with the crushed pistachios, for at least 24 hours. Don’t worry if it looks like too much to begin with, it will gradually reduce as the pistachios start to soak up the milk.

• Shake the martini: Muddle the tangelo slice in a cocktail shaker. Add in ice, vodka, Kahlua, espresso, and the pistachio orgeat. Shake well for 5 - 8 seconds till the mixture is frothy and double strain into a chilled martini coupe. Garnish with the traditional 3 coffee beans, or a riffed up dehydrated orange wheel.