1 oz Revel Blanco
3/4 oz Orchard Apricot Liqueur
3/4 oz Pistachio Orgeat **
3/4 fresh lemon juice
Woodford Reserve Spiced Cherry Bitters
Top with soda water
*Build in shaker, dry shake vigorously with all ingredients, add ice and shake again, add soda water to tin, double strain over ice into Collins glass.
3 cups Filtered Water
7 oz Shelled, Raw Unsalted Pistachios
14 oz Sugar
1/2 teaspoon Salt
Bring the water and pistachios to a boil and remove from heat, allow to cool. Place pistachio and water into a blender. Blend until smooth and fine stain through a milk bag. Add sugar and salt to strained liquid. Bottle and store in dry cool place.