Pistachio Dessert Martini With Brûléed Peaches
Whether you are you still nesting or boldly venturing back to civilization, it's time to start planning your next dinner party to reconnect with friends. Summer is here and it's wonderful to be outdoors! Plan a menu based on seasonal produce at your local farmers market. Sweet and delicious, dessert cocktails are a great way to satisfy your sweet tooth at the end of the meal. Fresh thinly sliced peaches are quickly bruléed to preserve their flavor. Soak the pistachios the night before for ease in making the pistachio milk. The extra pistachio milk is delicious on cereal or granola.
Make the pistachio milk – Drain and rinse the pistachios. Place in a high-speed blender with 2½ cups of filtered water and blend on high for 2 minutes. Strain through a nut-milk bag or through cheesecloth. Chill until ready to use. Discard the pulp or save to make dehydrated nut crackers.
Brûlée the peach slices – Toss the peach slices with superfine sugar. Using a blow torch, evenly caramelize the peaches on both sides.
Make the dessert martini – Chill a martini glass. Pour the martini ingredients into a shaker with ice cubes. Cap and shake vigorously. Strain into chilled martini glass. Garnish with a brûléed peache slice.
serves four to six
- 1 cup shelled raw pistachios,
- soaked overnight
- 2½ cups filtered water
- 1 large pitted date
- a pinch of salt
FOR EACH MARTINI
- 3 oz pistachio milk
- 1 oz Barbancourt aged rum
- ½ oz Cointreau
- agave nectar to taste
- ice cubes
- 1 ripe peach, peeled and cut into thin slices