Cream of the crop [Recipe]

Cream of the crop cocktails are not exactly the first type of cocktail you would order at a bar or think to make at home, but a cream or milk-based cocktail may just act as the perfect treat if one drink, or a dessert supplement, is all that you’re after.

Mezcal and pistachios whisper sweet nothings in this cocktail from Dirty Habit in San Francisco.

These are all you would need to know to DIY this cocktail.

Glass: Highball

Ingredients

1 ozDel Maguey Vida Mezcal

1 ozKing’s Ginger

.75 ozCoconut-pistachio puree

.75 ozFresh lemon juice

Coconut pistachio puree

Here's how:

Add all ingredients to a shaker and fill with ice. Shake, and strain into a highball glass over fresh ice.

Garnish with a piece of candied ginger and an espelette pepper.

Coconut pistachio puree

Preheat the oven to 250 degrees. Toast the pistachios at 250 degrees for 20 minutes. Remove and put in a food processor with sugar until the pistachios are finely chopped.

Combine the pistachio mixture and all remaining ingredients in a pot and bring to a boil. Simmer for 20 minutes and then remove from the heat. Let cool and place in a large container. Let sit, refrigerated, overnight.

Strain out but keep the solids. Spin the solids in an ice cream maker and strain back the puree with a chinois. Keep, refrigerated, for up to two weeks.

Garnish: Candied ginger and an espelette pepper