Last Updated on January 29, 2024 by Leah Hall
A Pistachio Orgeat recipe for you as a great dash of flavor for cocktails. This recipe is easy to make and full of fresh pistachio flavor for a twist on classic almond orgeat based drinks!
This Pistachio Orgeat twist on the classic almond orgeat recipe is a great homemade syrup recipe for your home bar! Pistachios add a different complexity and flavor to this syrup, and also adds a great nutty flavor to cocktails, and a tasty way to mix it up with a different nut. Pistachios are some of our favorite nuts and give a savory earthiness to the orgeat, plus you can add some interesting nutty flavor to a cocktail like the Mai Tai!
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We have made the classic homemade orgeat recipe for years. Now we have added a hazelnut orgeat, chestnut orgeat and this pistachio orgeat to our cocktail syrup repertoire. Use any of these orgeat recipes swapped into any recipe calling for regular orgeat.
Use this homemade pistachio orgeat in Tiki drinks, classic tropical recipes or any cocktail that can use a sweet and nutty flavor.
Ingredients Needed for the Pistachio Orgeat
- Pistachios – we used un-roasted and unsalted pistachios. You can use roasted if you would like. Obviously this is the key ingredient.
- Sugar – we used regular granulated white sugar.
- Honey – we wanted the darkness and richness from the honey to add to this recipe. We have tips down below if you don’t want to use a combination of sweet ingredients.
- Water – tap water is perfect.
- Rose Water – rose water is water scented with rose petals. Used for culinary purposes, this addition is fantastic with pistachios. This is an optional ingredient, but we think it adds so much flavor to the orgeat.
How to Make the Pistachio Orgeat
The first step is to use a blender or food processor to grind the pistachios down to a powder. Mix the sugar and water together in a small saucepan over medium heat until sugar is dissolved.
Add and whisk ground pistachios into the syrup and simmer for 10 minutes over low heat. Scrape down the sides of the saucepan if needed, and stir every so often.
Remove the pan from heat and let sit covered for at least an hour. Strain the covered nut mixture using a fine mesh strainer and discard the nut pulp. If needed, strain again using a nut bag or cheesecloth to remove all the pulp. Cool the nutty syrup to room temperature.
Add the rose water and stir. If wanting to preserve for longer, add a teaspoon of vodka as well, and stir. Store in an airtight container in the fridge for 2 weeks without vodka, and up to 2 months with vodka. A mason jar or bottle work great to store.
Tips & Tricks
- Storage – this pistachio orgeat should keep great in the fridge for a month, or you can add a teaspoon or so of vodka or brandy as a preservative, and it will keep for 2-3 months in the fridge really well.
- Flower Water – as stated, we used rose water in this instead of the classic orange flower water like in almond orgeat. You can use either one, but we loved the flavor of the rose with pistachio, which is a classic pairing better.
- Pistachios – using pre-shelled nuts are a much better option so you don’t have to shell them. But, use what you can and have access to.
- Sweetener – we used a combination of honey and white sugar for this recipe. This does make the recipe a darker color. If you want it to be a little lighter green just use granulated sugar only.
- Straining – you need a fine mesh sieve/strainer and a cheesecloth (you can use layers of cheesecloth for better straining) or nut-milk bag. This helps get out all the find bits and you can reuse them all again. If you make any of our simple syrups, you will need these tools.
- Other Uses – obviously for cocktails and mocktails this orgeat syrup is great. But, also tasty in teas, lemonades, atop ice cream or oatmeal!
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Like this recipe? Try these below, too!
Other Syrup Recipes
A Pistachio orgeat is a great nutty twist on the classic orgeat recipe. We used honey and sugar as sweetener.
- 1/2 cup shelled pistachios, unroasted and unsalted
- 1/4 cup honey
- 1/4 cup sugar
- 1/2 cup water
- 1 teaspoon rose water
- Use a blender or food processor to grind the pistachios down to a powder.
- Mix the sugar and water together in a small saucepan over medium heat until sugar is dissolved.
- Add and whisk ground pistachios into the syrup and simmer for 10 minutes over low heat. Scrape down the sides of the saucepan if needed, and stir every so often.
- Remove the pan from heat and let sit covered for at least an hour. Strain the nut mixture using a fine mesh strainer and discard the nut pulp. If needed, strain again using a nut bag or cheesecloth to remove all the pulp. Cool the nutty syrup to room temperature.
- Add the rose water and stir. If wanting to preserve for longer, add a teaspoon of vodka as well, and stir. Strain again through fine-mesh strainer. Store in an airtight container in the fridge for 2 weeks without vodka, and up to 2 months with vodka. A mason jar or bottle work great to store.
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Nut Milk Bag Reusable 3 Pack 12" x 10" Cheesecloth Bags for Straining Almond/Soy Milk Greek Yogurt Strainer Milk Nut Bag for Cold Brew Coffee Tea Beer Juice Fine Nylon Mesh Cheese Cloth
CORTAS Rose Flower Water, 10 OZ
Pistachios Shelled Raw Unsalted, 2Lbs
Unbleached Cheesecloth 9 Sq ft 100% Cotton Reusable-Great Filter or Strainer for Cheese/Kombucha scoby/Glass jar/Wine making
Ball 4-Ounce Quilted Crystal Jelly Jars with Lids and Bands, Set of 12-2 Pack (Total 24 Jars)
Serving Size:.5 ounce
Amount Per Serving: Calories: 67Total Fat: 3.7gSaturated Fat: .4gSodium: 33mgCarbohydrates: 7.9gFiber: .8gSugar: 6.3gProtein: 1.7g
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