I started making pistachio simple syrup after having back to back pistachio lattes while researching coffee shops in Santa Ana, CA. The syrup itself takes maybe 30 minutes, depending on your shelling skills.

Happily, this syrup works just as well in cocktails as it does in coffee.

It has a soft, mellow nuttiness that isn’t as prevalent as almond. It freezes well, and after all that effort getting the perfect green color, it’s worth making in bigger batches and saving for later.

If you’re already making simple syrups at home, this one follows a similar recipe. If you’ve never made one before, this is a good place to start.

Why You Need to Blanch the Pistachios First

The skins on pistachios carry a faint bitterness and make your syrup color muddy. Blanching for 20 to 30 seconds loosens the skins without softening the nuts too much.

This step also keeps the color lighter. Skip it and the syrup turns murky and slightly greenish-brown. Not the worst thing in the world, but not what you’re going for either, especially since it effects the taste.

Important: Don’t over-blanch. One to two minutes in boiling water makes the nuts too soft, and when you blend the syrup later, they break down into a paste instead of infusing cleanly. That makes the syrup harder to strain and changes the texture.

How to Blanch Pistachios

1. Bring a small pot of water to a boil.
2. Add the shelled pistachios and boil for 20–30 seconds only.
3. Drain immediately and transfer to a bowl of ice water for about 1 minute.
4. Drain again and pat dry with a clean towel.
5. Rub the pistachios gently in the towel. The skins should slide right off, but you may have to scrape some off with your finger nails.

You won’t get every last bit of skin, and that’s fine. Most of it is what matters.

How to Use Pistachio Simple Syrup

The syrup works across more types of drinks than most nut-based syrups do:

• In cocktails: Gin and vodka sours take it well. It also works in cream-based drinks, anything with honey, vanilla, or chocolate notes, and coffee liqueurs like Kahlúa.
• In coffee: Stir into iced lattes or cold brew. A half-ounce might be all you need.
• Non-alcoholic: Mix into sparkling water with a squeeze of citrus for a quick mocktail.
• In the kitchen: Drizzle over ice cream, pancakes, or yogurt. Vanilla and chocolate are the best partners for pistachio, but honey ice cream would work too and is similar to my baklava ice cream recipe.

Flavor Pairings

Pistachio pairs most easily with:

• Citrus: Lemon and lime cut through the sweetness and make the nuttiness stand out more.
• Vanilla: Softens the flavor and makes it more dessert-forward.
• Honey: Adds a floral note reminiscent of baklava and other Middle Eastern desserts.
• Chocolate: In cocktails with vodka or rum, the two work together and create a dessert cocktail.
• Rose: A little rose water or rose syrup alongside pistachio is a classic pairing if you want something more floral. Orange blossom would do something similar.

Syrup Variations

• Vanilla pistachio: Add 1/2 teaspoon of vanilla extract after straining.
• Brown sugar version: Swap granulated sugar for brown sugar. Darker, caramel-adjacent flavor.
• Almond-pistachio: Add two or three drops of almond extract. Amplifies the nuttiness significantly, but also changes the flavor.

Tools I Use

You will need a saucepan, something to blend with, and a way to strain the syrup.

• Fine-mesh strainer: the most-used tool in my syrup-making process.
• Cheesecloth: gives you the clearest, smoothest final product.
• 4 oz glass mason jars: good for smaller batches that stay fresh.
• 8 oz half-pint jars: useful if you want to make a double batch.
• Immersion blender (I have this one) or upright blender

You can also find everything I keep stocked in my bar tools shop.

Tips

• Keep the simmer gentle. A hard boil introduces bitterness.
• Strain thoroughly. Rushing it leaves the syrup cloudy.
• Don’t skip the salt. It’s a small amount but does impact the flavor.
• Blend briefly, not thoroughly. You want an infusion, not a paste.

Browse all my cocktail recipes for ideas on what to make with it, and check the cocktail garnishes guide if you want to finish your drink with something that looks as good as it tastes.

Cocktail Recipes That Use Pistachio Simple Syrup

I’ll keep this list updated as I develop more cocktail recipes using pistachio syrup.

• Pistachio Espresso Martini
• Date and Pistachio Old Fashioned

Pistachio Simple Syrup Recipe

Ingredients

• 1 cup shelled pistachios (unsalted), roughly chopped
• 1 cup granulated sugar
• 1 cup water
• 1/8 teaspoon kosher salt or fine sea salt

Instructions

1. Bring a small pot of water to a boil. Add shelled pistachios and boil for 20–30 seconds. Drain and transfer to ice water for 1 minute. Drain, pat dry, and rub off the skins.
2. Add peeled pistachios, sugar, water, and salt to a saucepan.
3. Heat over medium, stirring until the sugar fully dissolves.
4. Reduce heat. Simmer gently for 20 minutes.
5. Remove from heat. Cool for 10–15 minutes.
6. Blend briefly (10–15 seconds) to release more flavor.
7. Strain through cheesecloth or a fine-mesh strainer. Press gently to extract the liquid.
8. Pour into a clean jar and cool completely before sealing. Refrigerate for up to 2 weeks.

Notes

• Shake before using if separation occurs.
• Freeze in small glass jars for longer storage.
• For a vanilla version, stir in 1/2 teaspoon vanilla extract after straining.