Pistachio Syrup

• 9 ozpistachios(shelled, raw)
• 2.5 cupshot water
•  granulated sugar
• 0.25 ozorange flower water
• 0.25 ozEverclear

Instructions

1. 1.

   Add the pistachios to a nonreactive container, fill with water until nuts are covered, and allow to sit for 30 minutes.

2. 2.

   Strain off the water and add the pistachios to a blender.

3. 3.

   Slowly add the hot water to the blender, pulsing until the mixture reaches a smooth consistency.

4. 4.

   Pour the mixture into a nonreactive container and let steep for 2 hours.

5. 5.

   Strain the mixture using a chinois; squeeze out as much liquid as possible, retaining the liquid pistachio mix and discarding the solids.

6. 6.

   Add the pistachio milk to a saucepan over medium heat, along with 2 cups of granulated white sugar for every 1½ cups of pistachio milk (4:3 ratio).

7. 7.

   Heat (but do not boil) the mixture, stirring until the sugar is dissolved.

8. 8.

   Remove from heat and allow to cool.

9. 9.

   Add the orange flower water and Everclear.