The Isfahan Rose

  • 1 Egg White
  • 1-1/2 oz Gin (I used Martin Miller’s Gin)
  • 3/4 oz Fresh Lemon Juice
  • 3/4 oz Pistachio Orgeat (recipe below)
  • 1/4 oz Creme or Half & Half
  • 3 Drops Rose Water
  • 1 oz Seltzer

Combine Egg White, Gin, Lemon Juice, Orgeat, Creme, and Rose Water in a Boston Shaker and shake for about 30 seconds.  Open and add ice.  Shake for another 30 seconds.  Strain into a cocktail coupe and top with seltzer water (I used Fever Tree Spring Club Soda).  Garnish with a few rose petals and candied pistachios.


  • 1/2 Pound Shelled Pistachios 
  • 1-1/2 cups Sugar
  • 1-1/2 cups water

Crush Pistachios either in a food processor or place in a bag and crush with a hammer.  Add to a small pot and simmer with sugar and water.  Simmer for about 10 minutes, and let cool. 

Transfer cooled mixture into a non-reactive container such as a glass jar and let sit overnight. 

The next day, set up a strainer over a large bowl with cheesecloth large enough to contain all the pistachios.  Place mixture into the strainer with the cheesecloth and let strain into the bowl below.  When enough of the syrup has strained out, use the cheesecloth to press more syrup out of the nuts.  Transfer syrup into a small bottle.

Place the remaining nuts on a baking tray with tin foil and toast in the oven for 5-10 minutes on 350.  Use the candied pistachios for the garnish, but they are also delicious over yogurt or for snacking!