Nuts about bees

  • Cocktail
  • medium
  • 4
  • 30 minutes, plus 24 hours to infuse the pistachio water

PT30M

PT24H

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Ingredients

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Bee pollen syrup

  • 8g of bee pollen
  • 200ml of water
  • 200g of sugar

Pistachio soda

To serve

1
Begin by preparing the base for the pistachio soda. Lightly blend the pistachio nuts and transfer to a container with the water. Leave to infuse at room temperature for 24 hours
2
For the bee pollen syrup, add the pollen to a pan over a medium heat, lightly toast the pollen until it begins to release its aroma, shaking the pan continuously
  • 8g of bee pollen
3
Add the water and continue cooking until the pollen appears to dissolve. Strain the liquid through a fine mesh strainer and return to a pan over a medium heat
  • 200ml of water
4
Add the sugar to the pan, constantly stirring to dissolve
  • 200g of sugar
5
Remove from the heat and allow the syrup to cool to room temperature
6
Once ready to serve, strain the pistachio water through a fine mesh sieve into a soda siphon. Charge with a gas cartridge
7
Fill a highball glass with ice and add a spoonful of pollen syrup. Fill the glass with pistachio soda and stir to combine. Serve with a piece of lemon peel, dill top and a straw
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