This classic cocktail has a seriously nutty twist.
In this cocktail from Sable Kitchen & Bar in Chicago, pistachios pay a nice complement to cognac.
Inspired by the earthy flavors of cardamom, this cocktail combines espresso, pistachio vodka and cardamom syrup.
Mezcal and pistachios whisper sweet nothings in this cocktail from Dirty Habit in San Francisco.
Pistachios, coconut, lychee and rum combine to make one tasty drink that’s on the menu at BDK in San Francisco.
This cocktail from New York’s Dead Rabbit combines Irish whiskey and pistachio syrup for a truly nutty concoction.
Tequila, ginger, pineapple and corn all show up to class in this spicy cocktail from Austin, Texas’s La Condesa.
This corn and mezcal cocktail was named after the eponymous Mayan god of maize.
Jonathan Howard, the brains behind the cocktail program at Manhattan’s American Whiskey, uses Veev and Aperol in this homegrown concoction.
This savory take on the Dark and Stormy has quite a punch—just like its namesake.