One night in Las Vegas, my friends and I visited the Laundry Room, a tiny speakeasy tucked away behind another bar. Reservations were made by texting an undisclosed number that we found on some sketchy forum, and we were escorted into the bar through a secret doorway. The dimly lit bar was adorned with vintage pieces made of copper and brass, and popcorn was served in an intricately designed crystal punch bowl. Black and white photographs from what seemed like the prohibition era decorated the walls. Most of the bottles that lined the bar were made from small batch distilleries that most people would have a difficult time recognizing. But what really made this place so special wasn’t the decor, but the head bartender, Dan. He asked each customer what flavor profiles they liked (and strictly stated that specific alcohol preferences were not to be given) and crafted a unique recipe made just for them. When Dan asked my friend Hannah what she liked, she listed her favorite ingredients: earl grey, cardamom, and pistachio. He made a well balanced drink with almond orgeat, but the idea of using pistachios in a drink stuck with me for months afterward.
Yoda Gone Nuts is an outcome of many failed attempts to create something with pistachios taking center stage. Rye whiskey and bourbon overpowered the pistachio too much, and the funkiness of rum ruined the subtle pistachio flavor. Gin was the perfect match, it stayed in the background while adding faint botanical notes. The result is a gin based drink with maximum nuttiness and milky green coloring from the unfiltered pistachio orgeat (I call it pistachio cream).
Yoda Gone Nuts
- 1 1/2 oz Revolution Spirits gin (American contemporary style)
- 1 1/2 oz pistachio cream
- 1/4 oz lemon juice
- 3/4 oz earl grey tea
Shake all of the ingredients with ice. Strain into a Nick and Nora glass and serve.