Salted Pistachio White Russian

Ingredients

Coffee base

• 1½ fl oz vodka
• ¾ fl oz coffee liqueur
• ¾ cup ice, for serving

Pistachio cream

• 1 fl oz heavy cream
• 1 tsp sweetened pistachio cream spread, not unsweetened nut butter
• 1 tiny pinch fine salt, about 1/32 tsp

Finish

• 1 tsp finely chopped unsalted pistachios

Equipment

Small bowl, whisk, bar spoon, 10-fl-oz rocks glass

Allergens and ingredient notes: Alcohol, caffeine, milk, pistachio; coffee liqueur and pistachio spread may contain additional allergens.

Measurements use US fluid ounces (1 fl oz ≈ 30 mL), tablespoons (tbsp), and teaspoons (tsp). Syrup and tea batches may make extra: use only the cocktail quantity listed. These recipes contain alcohol and are for adults 21 and over.

Step by step

1. In a small bowl whisk sweetened pistachio cream spread with 1 tsp of the measured heavy cream until smooth. Gradually whisk in all the remaining cream and the tiny measured pinch of salt. Use room-temperature spread and cold cream; do not add hot spread to the drink.
2. Fill the rocks glass with ice. Add vodka and coffee liqueur and stir for about 10 seconds to chill.
3. Pour the pistachio cream slowly over the back of a spoon onto the coffee base. It will swirl naturally around the ice; a perfectly separate layer is not necessary.
4. Scatter the chopped pistachios in a small patch on top. Serve with a spoon so the guest can gently mix before sipping. The cream should be ivory to faint beige-green, depending on the spread, with a brown coffee base.

The Devotti twist: A teaspoon of pistachio spread flavors the cream instead of adding another full measure of sweet liqueur.

Make ahead and storage

Mix cream and assemble to order. Refrigerate dairy and opened spread according to their labels; do not leave the finished drink out longer than 2 hours.

Image: AI-generated recipe illustration; homemade results and presentation will vary.