I’m not one for sweet dreams, but as a card-carrying pistachio nut (SWIDT?) I’m tempted to try. I bet it would be delightful poured over a scoop of dark chocolate or even good quality vanilla ice cream.
Has anyone had this or something similar?
Dreams? DREAMS??? 
I meant to write drinks. DRINKS.
Jeez. I’m not even lagging anymore 
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That should work in some cocktails especially towards tiki ones. You could also try to go towards milk punch. I wonder if it also would work clarified in a old fashioned as bourbon and pistachios pair quite well
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I don’t like sweet drinks (see above), so my choice would be using it in a dessert.
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I would use it to make Salambos - choux puffs filled with pastry cream flavored with this liqueur, then topped with caramel and crushed pistachios on top (because you can’t have too much pistachio, right?).
Salambos are normally made with rum pastry cream (but pistachios on top), and they are great; been ages since I last made some.
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I would have a couple of tablespoons worth in a glass with a couple of ice cubes. Let the cubes melt a bit, then swirl around before sipping
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Yessss! That would be delightful.
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I am really excited to see this new product, since pistachios are one of my favorite foods.
I can see it with just a whisper of absinthe - but I’m a bad girl like that. Also drizzled plain over Hagen D vanilla ice cream would be pretty fab. Can’t wait to try it in fact!
Please report back. It’s doubtful we’d be able to finish the bottle while here.
I certainly will, but it may take me a couple weeks to actually buy a bottle. There’s not a bottle shop/grocery store around here with any hope of having some in stock. It’s irritating but just a short jaunt over the toll bridge, am pretty sure I could find some. Yay.
Oh dear me - 2 of my favorite things together! Gin is my liquor of choice if not drinking wine. The gin will enhance some of the more delicate botanical aspects of the pistachio. If the sugar content is high, I’d have to be vigilant about usage. Like everything else lol. Moderation is my middle name now, sadly.
I’m a fan of both as well, but I’m having trouble imagining this in any gin drink I might like.
Aviation?
Yes, maybe aviation would do; I did try a new to me gin recently, but forgot the name of it. I remember the place we went, so I could call them or leave a query. It was amazing gin, and in a cocktail that blew my mind. Hat Trick may work, but I’m a little dubious. While it would be interesting to try the liqueur with different gins I would def stay away from all the Tanquerays, as much as I love them with tonic. A very inexpensive gin that would be fun to try is New Amsterdam, which has strong notes of vanilla - weird but makes for an interesting G&T, but I could definitely see using it with the liqueur. So many possibilities, and with summer near…but I must be moderate damnit!
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Reminds me of the LA Times real estate article that referred to French Proverbial architecture.
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Because of course (although this recipe doesn’t make use of pistachio liqueur I’ll bet something can be done)
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Thinking I would not like the toasted kataifi rim - would be hard to get past the mouth feel, although I’d like to try it. Seems too much like shredded wheat. Interesting application.
