If you’ve had a pistachio latte and thought, “this needs vodka,” you’re already halfway there. Ok, I’ve never actually thought that, but who doesn’t want to booze up their coffee, right?

The Pistachio Espresso Martini is everything you love about the classic, with cold espresso, a frothy top, and a nutty sweetness from pistachio syrup that takes out any lingering bitterness.

And if you want to take it one step further, a single drop of orange blossom adds a floral lift that plays beautifully off the pistachio.

What Is Pistachio Syrup?

Pistachio syrup is a sweetener infused with pistachios. It’s nutty, slightly sweet, and a little more complex than plain simple syrup. You can buy it (Monin makes a decent one), but if you like making your own simple syrups, it’s worth making from scratch.

To make a quick pistachio simple syrup at home: combine 1 cup water, 1 cup sugar, and ½ cup shelled pistachios in a small saucepan (remove the outer shell and the thin inner brownish skin if you want a greener color). Simmer on low for about 10 minutes, then let it steep for another 20–30 minutes off the heat. Strain through a fine-mesh strainer or for a really clean syrup, line the strainer with a layer of cheesecloth.

Store in a 4 oz glass mason jar in the fridge or pop it in the freezer in small batches for later use.

The flavor is subtle but you CAN tell that it is in there.

Add an Orange Blossom Twist

One small drop of orange blossom water (and I mean small, it’s very strong) adds a floral note that lifts the whole drink. Pistachio and orange blossom are a classic Middle Eastern pairing (think baklava and Persian ice cream), and it translates perfectly into a cocktail.

I made my own orange blossom simple syrup for a while just to have it ready, but honestly for this drink, a drop of orange blossom water straight into the shaker is all you need. If you aren’t making your own orange blossom water, you can grab a bottle here.

If you skip it, the drink is still great. If you include it, it’s a little more interesting.

The Foam: Why You Shake Hard

Espresso martinis get their frothy top from two things: cold espresso and an aggressive shake.

You’re not just chilling the drink; you’re aerating it. Shake with ice for at least 15 seconds, harder than you think you need to. A good Boston shaker gives you the leverage for a proper hard shake, and double straining through a fine-mesh strainer keeps the foam clean and the drink silky.

The foam should hold for a minute or two. If it’s dissolving immediately, your espresso wasn’t cold enough or you didn’t shake long enough.

What Espresso to Use

Freshly pulled espresso, cooled, is the standard. But if you don’t have an espresso machine, strong cold brew concentrate works well too. You want something with body and a slight bitterness to balance the pistachio syrup.

Let that espresso cool completely before shaking. Hot espresso will melt your ice and water down the whole drink.

The Garnish

Pistachio dust is always fun. Take a small handful of shelled pistachios, pulse them a few times in a food processor (or smash them in a zip-lock bag), and dust a pinch over the foam right before serving. It adds a little texture and a visual finish that makes the drink extra special.

If you want to go further, a cocktail garnish like a dehydrated orange slice or a single espresso bean can add some height. But pistachio dust is honestly all it needs.

For this recipe, I actually added pistachio dust to the outside of the cup by brushing a little simple syrup on the outer rim and side and then sprinkling dust over it.

The Mocktail Version

Combine 1 oz cold brew concentrate, ½ oz pistachio syrup, and ½ oz vanilla syrup in a shaker with ice. Shake hard, double strain into a coupe. The cold brew gives it body, and the pistachio syrup brings the nuttiness, so you can still enjoy it without the boozy buzz, just a caffeine buzz.

The Glass

Normally, you want to use a classic coupe, but it’s ok to have fun. I happen to have small glass tea cups that show off this cocktail well and hold in the cold like a coupe can.

I like these coupe glasses since they’re affordable, feel nice in the hand, and chill well in the freezer for 5 minutes before pouring. You can also use a vintage or glass teacup like me.

Just make sure you chill your glass no matter which style you use.

A Note on Pistachio Liqueur

Some recipes use pistachio liqueur instead of pistachio syrup; if you have it on hand, that’s an option. The liqueur adds a creamier, more alcoholic base with a deeper pistachio flavor.

But it adjusts the overall alcohol content and sweetness, so you’d want to pull back on the vodka slightly.

Pistachio syrup is more versatile and easier to use across multiple cocktail recipes, which is why I make sure I have this ready and available instead.

Other Cocktails That Use Pistachio Syrup

Once you make a batch of pistachio syrup, you’ll want to use it in more than one drink. Here’ are a few directions worth trying:’s a few to try.

• Pistachio Sour — pistachio syrup + lemon juice + gin or bourbon + egg white or aquafaba. Shake dry first, then with ice for the best foam.
• Pistachio White Russian — vodka + coffee liqueur + pistachio syrup + a splash of cream over ice. Rich, cold, dessert in a glass.
• Pistachio Vodka Tonic — a lighter use: vodka + pistachio syrup + tonic + a squeeze of lime. Surprising how well the pistachio works in a long drink.

Check the full cocktail recipes archive for more ways to use it.

Pistachio Espresso Martini

Glass: Coupe (chilled) Yield: 1 cocktail

Ingredients

• 1.5 oz vodka
• 1 oz espresso, cooled
• 0.5 oz coffee liqueur (Kahlúa or Mr. Black)
• 0.5 oz pistachio syrup (store-bought or homemade, see above)
• 1 small drop orange blossom water (optional but recommended)
• Garnish: pistachio dust (finely crushed pistachios)

Instructions

1. Cool your espresso first. Pull your shot and set it aside to cool completely — or spread it over an ice cube and discard the cube once it melts down. You want it room temp or colder before it goes in the shaker.
2. Combine all ingredients in a shaker. Add the vodka, espresso, coffee liqueur, pistachio syrup, and orange blossom water (if using) to your Boston shaker.
3. Add ice and shake hard. Fill the shaker with ice and shake vigorously for at least 15–20 seconds. This is what builds the foam — don’t go easy on it.
4. Double strain into a chilled coupe. Use your shaker’s built-in strainer plus a fine-mesh strainer set over the glass. Strain slowly and let the foam settle on top.
5. Garnish with pistachio dust. Pinch a small amount of finely crushed pistachios and dust over the top of the foam just before serving.
6. Serve immediately. The foam is best in the first two to three minutes.

Mocktail Version

Shake 1 oz cold brew concentrate, 0.5 oz pistachio syrup, and 0.5 oz vanilla syrup with ice. Double strain into a chilled coupe. Garnish with pistachio dust.